Singodi

VegetarianDessert

Last updated August 6, 2026

A khoya-and-coconut Singodi sweet wrapped in a folded green malu leaf

A sweet wrapped in malu leaf, made from khoya and coconut

What goes in

Ingredients

Khoya

Grated coconut

Sugar

Malu leaves (for wrapping)

Preparation Time

45 minutes

Serving Style

Wrapped in malu leaves, served cold

Step by step

How to Prepare

1. Mix khoya with grated coconut and sugar, and cook briefly over low heat until the mixture just comes together. 2. Let the mixture cool to room temperature. 3. Portion small amounts onto individual malu leaves. 4. Fold each leaf around the filling into a neat parcel. 5. Chill before serving — the malu leaf imparts a faint aroma to the sweet as it rests.

Good to know

Beyond the Plate

Serving Etiquette

The malu leaf wrapping is functional as well as traditional: it is never eaten, only unwrapped, and the leaf’s mild fragrance is considered part of the sweet’s character — Singodi made without it is a different, lesser experience to most Kumaoni palates.

Where to Try

A specialty of Almora and nearby Kumaon towns; sold alongside Bal Mithai in most Kumaoni confectionery shops, though it travels less well and is harder to find outside the region.