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

5 reviews
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ByNamita 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.

Singhal – A Kumaoni Delicacy is a delicious dish which is liked by the people of every age group. Singhal – A Kumaoni Delicacy by Namita Tiwari is a step by step process which is best to understand for the beginners. Singhal – A Kumaoni Delicacy is a dish which comes from North Indian cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 6 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Singhal – A Kumaoni Delicacy takes few minute for the preparation and 30 minute for cooking. The aroma of this Singhal – A Kumaoni Delicacy make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Singhal – A Kumaoni Delicacy will be the best option for you. The flavor of Singhal – A Kumaoni Delicacy is unforgettable and you will enjoy each and every bite of this. Try this Singhal – A Kumaoni Delicacy at your weekends and impress your family and friends.

  • 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 Upretia month ago
This is so beautiful. Can I use this photo on my page?

Vvarsha Thakkar8 months ago
Looks yummy. Will surely try. Love your recipes.:kissing_closed_eyes:

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

nirmala ka year ago

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