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
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
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.