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

- Indian

Serves

- 1

Cooking Time

-10 Min

Difficulty

- Easy

Preparation Time

- 10 Min

INGREDIENTS

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

HOW TO PREPARE SINGODI

  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

Chef

Chef Ranveer Brar's fascination with food began on the streets of Lucknow, U.P. From being one of India's youngest executive chef to a keen curator of its culture, Ranveer offers a nuanced perspective of our culinary heritage, through his shows on LF. Watch his shows for hidden gems and unexplored stories.

Other Shows by host:
Meethi Masti | Ranveer Cafe |
Recipes by chef:

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