The fresh smell of Molu leaf and the taste of Khoya will leave you asking for more.
Singodi Recipe by Chef Ranveer Brar

- Indian


- 1

Cooking Time

-10 Min


- Easy

Preparation Time

- 10 Min


  • 1 cup sugar
  • 1 tbsp water
  • 1 cup khoya
  • ½ cup coconut
  • Pistachios
  • Coconut powder
  • Betel leaves


  1. 1

    Heat sugar with little water and stir till sugar is melted.
  2. 2

    Add khoya ans stir for 10 to 15 minutes.
  3. 3

    Add fresh grated coconut and mix.
  4. 4

    Spread on a plate to cool.
  5. 5

    Roll betel leaves in conical shape and spoon the mixture in the leaves.
  6. 6

    Garnish with desiccated cocnut and chopped Pistachios.
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About Chef

Meet the people behind the luscious food, delicious recipes and entertaining shows

Ranveer Brar


Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

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