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

By Namita Tiwari  |  9th Nov 2015  |  
4.2 from 5 reviews Rate It!
  • Singhal – A Kumaoni Delicacy, How to make Singhal – A Kumaoni Delicacy
Singhal – A Kumaoni Delicacyby Namita Tiwari
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About Singhal – A Kumaoni Delicacy Recipe

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

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 year ago

This is so beautiful. Can I use this photo on my page?

Vvarsha Thakkar2 years ago

Looks yummy. Will surely try. Love your recipes.:kissing_closed_eyes:

Zeenath Amaanullah2 years ago

i will surely give it a try dea Namita ji..:blush::blush:

nirmala k2 years ago


Ambreen Faridi3 years ago

Something new to try :D also can we add a little less sugar??