Singhal – A Kumaoni Delicacy | How to make Singhal – A Kumaoni Delicacy

4.2 from 5 reviews
Rate It!
By Namita Tiwari
Created on 9th Nov 2015
  • Singhal – A Kumaoni Delicacy, How to make Singhal – A Kumaoni Delicacy
Singhal – A Kumaoni Delicacyby Namita Tiwari
  • Singhal – A Kumaoni Delicacy | How to make Singhal – A Kumaoni Delicacy (21 likes)

  • 5 reviews
    Rate It!
  • By Namita Tiwari
    Created on 9th Nov 2015

About Singhal – A Kumaoni Delicacy

Soft, spongy, sweet, flavourful and healthy, Singhal is a very popular traditional Kumaoni delicacy. It is prepared on all the special occasions. It has a shelf life of a week. Come festivals and you get a sweet aroma of Singhal being made in the kitchens all over the hills. Serve Singhal with rabri as a dessert. Dip soft Singhal into rabri and enjoy the burst of flavours.

The delicious and mouthwatering Singhal – A Kumaoni Delicacy is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Singhal – A Kumaoni Delicacy is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Singhal – A Kumaoni Delicacy. Namita Tiwari shared Singhal – A Kumaoni Delicacy recipe which can serve 6 people. The step by step process with pictures will help you learn how to make the delicious Singhal – A Kumaoni Delicacy. Try this delicious Singhal – A Kumaoni Delicacy recipe at home and surprise your family and friends. You can connect with the Namita Tiwari of Singhal – A Kumaoni Delicacy by commenting on the page. In case you have any questions around the ingredients or cooking process. The Singhal – A Kumaoni Delicacy can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Singhal – A Kumaoni Delicacy with other users

  • Prep Time0mins
  • Cook Time30mins
  • Serves6People
Singhal – A Kumaoni Delicacy

Ingredients to make Singhal – A Kumaoni Delicacy

  • 2 cups semolina (sooji)
  • 1 cup thick curd
  • 1 cup sugar
  • ½ - 1 cup milk
  • 1 medium or 1 ½ small overripe banana (mashed)
  • 2 tablespoons malai (milk topping Optional)
  • 5 to 6 green cardamoms
  • Vegetable oil for frying

How to make Singhal – A Kumaoni Delicacy

  1. Beat curd with malai till smooth. Powder cardamom seeds.
  2. 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.
  3. Cover and keep for 2 to 3 hours.
  4. Heat oil in a wok.
  5. Take a clean 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).
  6. You may also take a handful of batter and drop it in oil in a uniform spiral shape.
  7. Fry till golden. Flip and repeat.
  8. To make Rabri simmer 2 liter full fat milk and reduce it to 1/3 the original quantity. Keep collecting malai from the sides while the milk is boiling. Add sugar, cardamom powder. Cool, serve with slivered pistachios.
  9. Serve with tea as a snack or serve with pista rabri as a dessert.
My Tip: Traditionally, one teaspoon of fennel seeds (saunf) is added to Singhal batter. But cardamom also lends a great aroma and goes well with the strong banana flavour. Serve with rabri as a dessert.

Reviews for Singhal – A Kumaoni Delicacy (5)

Jay Upreti3 months ago
This is so beautiful. Can I use this photo on my page?
Reply

Vvarsha Thakkar10 months ago
Looks yummy. Will surely try. Love your recipes.:kissing_closed_eyes:
Reply

Zeenath Amaanullaha year ago
i will surely give it a try dea Namita ji..:blush::blush:
Reply

nirmala k2 years ago
Reply

Ambreen Faridi2 years ago
Something new to try :D also can we add a little less sugar??
Reply