About Singhal Recipe: Singhal is a traditional festive recipe from Kumaon hills of Uttarakhand that is made by frying semolina spirals. It is prepared on special occasions and festivals. They are enjoyed as a dessert and as a snack during evening tea as well. Singhals prepared using this recipe can be stored for 6-7 days under refrigeration.
Ingredients of Singhal
2 Cups semolina
1/2 cup ghee
1/2 cup sugar
1 cup curd
Ghee (for frying)
How to Make Singhal
1.In a bowl add the semolina and ghee and massage the semolina well with the ghee with your fingertips.
2.Add in the sugar and mix well.
3.Now add curd and mix well; cover and keep aside for 2 hours.
4.After 2 hours whip the batter again until smooth.
5.Pour this batter into a piping bag.
6.Pour about 2 inches of ghee into a small kadai/deep frying pan and heat.
7.Once the oil is hot squeeze out thick spiral (1cm diameter) of batter directly into the hot ghee. Cook one piece at a time on low heat.
8.Use a perforated spoon to turn the spirals over and around so they brown evenly.
9.Remove it from the ghee and drain on paper towels.
