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.
Beautiful share...I am a first time visitor of your Blog and I am loving at all the recipes.
ReplyDeleteHello Alka, Thank you for your sweet words.
DeleteYour 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 !
ReplyDeleteHello Abha, so nice to hear from you after a long time. Wish I could share these with you!
DeleteHi 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.
ReplyDeleteI am loving all the recipes here. Have followed your braided Italian bread.very nice blog
ReplyDelete