Singhal Recipe: Uttarakhand’s Festive Banana Semolina Fritters
4 hours 20 minutes
918 reads
About Singhal Recipe: Uttarakhand's Festive Banana Semolina Fritters
Singhal, a delightful traditional sweet treat from Uttarakhand, India, is a must-try for its unique flavor and texture. This recipe comes from a cherished friend's family, and I'm thrilled to share their time-honored method with you.Imagine crispy, golden-brown fritters, delicately spiced with cardamom and infused with the subtle sweetness of banana and semolina. This recipe is perfect for festive occasions or a special afternoon snack.Get ready to impress your family and friends with this authentic taste of Uttarakhand!
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹399.
Recipe Time & More
Prep4 hours
Cook20 minutes
Total4 hours 20 minutes
Ingredients
Dry Ingredients
- 1 cup Semolina sooji
- 1/2 cup Sugar granulated
- 1/2 tsp Cardamom Powder
Wet Ingredients
- 1/2 cup Yogurt plain yogurt, thick
- 1/2 Banana mashed, ripe
- 1/2 cup Milk approximately; add as needed to reach desired batter consistency
- Vegetable Oil as needed, for deep frying
Instructions
Prepare the Batter
- Combine semolina, sugar, cardamom powder, yogurt, and mashed banana in a large bowl. Mix thoroughly until well combined.
- Gradually add milk, mixing continuously until a smooth, pourable batter forms, similar in consistency to jalebi batter. The batter should be thick enough to hold its shape but not so thick that it's difficult to pipe.
- Cover the bowl and let the batter rest at room temperature for at least 3-4 hours, or preferably overnight, to allow the flavors to meld.
Fry the Singhal
- Heat vegetable oil in a deep, heavy-bottomed pan or kadai over medium-high heat. The oil should be hot enough that a small drop of batter sizzles immediately when added.
- Transfer the batter to a piping bag or a zip-top bag with a corner snipped off. Alternatively, you can use a spoon to carefully drop the batter into the hot oil.
- Pipe or spoon the batter into the hot oil in a spiral shape, similar to jalebis, but slightly larger. Fry a few singhal at a time to avoid overcrowding the pan.
- Fry the singhal until they are golden brown and crispy, turning occasionally to ensure even cooking. This should take approximately 2-3 minutes per batch.
- Remove the fried singhal with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
- Repeat the frying process with the remaining batter.
Serve and Enjoy
- Serve the warm singhal with rabdi (a creamy Indian dessert) or enjoy them as a snack with a cup of chai (Indian tea).
Recipe Notes
Expert Tips for Perfect Singhal
- For extra flavor, add a pinch of saffron strands to the batter.
- Ensure the oil is hot enough before frying; otherwise, the singhal will absorb too much oil and become greasy.
- Don't overcrowd the pan while frying; this will lower the oil temperature and result in soggy singhal.
- If the batter seems too thick after resting, add a tablespoon or two of milk to thin it out.
Related Posts You May Like
Recipe Nutrition
Calories: 279kcalCarbohydrates: 60gProtein: 7gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gCholesterol: 4mgSodium: 15mgPotassium: 181mgFiber: 2gSugar: 28gVitamin A: 40IUVitamin C: 1mgCalcium: 46mgIron: 2mg
Aarti Sharma
Articles: 81
3 Comments
Leave a Reply
You must be logged in to post a comment.
Such a perfect dish! Thank you.
This is fantastic! Thank you for sharing.
Absolutely mouthwatering! Thanks for sharing.