4.30 from 3 votes

Singhal is a traditional festive recipe from Uttarakhand. Sometime back, I visited my friend's place, who belongs to Uttarakhand. I have learned this recipe from her mother in law.
Prep Time 4 hours
Cook Time 20 minutes
Total Time 4 hours 20 minutes
Served AsSnacks
CuisineNorth Indian
Recipe Taste Sweet
Servings 4


  • 1 cup Semolina
  • ½ cup yogurt thick
  • ½ Ripe Banana mashed
  • ½ cup Sugar
  • ½ teaspoon Green Cardamom Powder
  • Milk as required
  • Oil to deep fry


  • Take a large mouth bowl. Add semolina, thick yogurt, mashed banana, sugar and green cardamom powder. Mix well.
  • Add enough milk and make a smooth batter (batter should be like jalebi batter).
  • Cover and keep it aside for 3-4 hours.
  • Heat oil in a kadhai.
  • Take a clean plastic bag and make a cut in the end. Fill the bag with semolina batter and press the bag so that batter will reach at the point, where bag has a cut.
  • Drop the batter in the oil in a spiral shape like jalebi.
  • Fry it until golden brown. Drain on an absorbent paper and repeat the process.
  • Serve singhal with rabdi as a dessert or with tea as a snack.

Please appreciate the author by voting!

4.30 from 3 votes

Recipe Nutrition

Calories: 279 kcal | Carbohydrates: 60 g | Protein: 7 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 0.2 g | Monounsaturated Fat: 0.3 g | Cholesterol: 4 mg | Sodium: 15 mg | Potassium: 181 mg | Fiber: 2 g | Sugar: 28 g | Vitamin A: 40 IU | Vitamin C: 1 mg | Calcium: 46 mg | Iron: 2 mg

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Aarti Sharma
Aarti Sharma

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