“We have so much, too much, that we can buy, yet the basic labor of doing, the making with our own hands, is what enlivens us and makes us feel human." Dan Lepard

Monday, 9 November 2015

Singhal – A Kumaoni Delicacy


Festivities and frenzy is palpable in the air. Festive spirit is infectious and seems to imbue everyone. Diwali is soon arriving. Nature seems to be donning brightest colours for the occasion. Though it is the fag end of autumn but the blossoms are still dazzling  and beautiful. We saw a thicket of wild dahlia.


Every kitchen is busy and the sound of the pots and pans is indicative that sweets and delicacies are being prepared. A medley of aromas suffuse the air. There is excitement and happiness galore.  In my kitchen, batter for Singhal is resting. Singhal is a traditional Kumaoni sweet made during festivals and all the important occasions. It is made in advance and has a good shelf life. Soft, spongy and flavourful Singhal is a healthy delicacy made with semolina, banana, curd, milk, sugar and cardamom.


You may serve it with rabri (thickened milk) as dessert.

Singhal – A Kumaoni   Delicacy
Ingredients
2 teacups semolina (sooji)
1 teacup thick  curd
1 teacup sugar
½ - 1 cup milk
2 tablespoons malai (milk topping,  optional)
1 medium or 1 ½ small overripe banana (mashed)
5 to 6 green cardamoms
Vegetable oil for frying
Method
Beat curd and malai till smooth. Powder cardamom seeds.
Take semolina in a large bowl. Add sugar, curd, cardamom, mashed banana, and ½ cup milk. Mix well to get a smooth batter. Add more milk if the batter is too dry. The consistency should be like cake batter.
Cover and keep for 2 to 3 hours.
Heat oil in a wok.
Take a clean a plastic bag. Make a cut in the end. Fill the bag with batter and press the bag so the batter reaches the point where the bag has a cut. Drop batter in the oil gently making a spiral (like a jalebi, but, round).
You may also take handful of batter and drop it in oil in a spiral shape.
Fry till golden. Flip and repeat.
Serve with tea as snack or serve with pista rabri as   dessert.                        

6 comments:

  1. Beautiful share...I am a first time visitor of your Blog and I am loving at all the recipes.

    ReplyDelete
    Replies
    1. Hello Alka, Thank you for your sweet words.

      Delete
  2. Abha Mehrotra11/10/2015 9:51 am

    Your post has made me very nostalgic.Singhals have been one of my favourite Kumaoni sweets. Thanks for the recipe.Wish you a very happy Diwali !

    ReplyDelete
    Replies
    1. Hello Abha, so nice to hear from you after a long time. Wish I could share these with you!

      Delete
  3. Hi Namita, I will try to make these at home. I love the sweets and miss them a lot. Will post it on blog with due credits and link up. Thank you so much for sharing.

    ReplyDelete
  4. I am loving all the recipes here. Have followed your braided Italian bread.very nice blog

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...