Singhal

This is a Kumaoni recipe, made at any happy occasion, like birthdays. It is also a must on Rakshabandhan and Bhaiya Dooj.

This has been a favourite in our family.

The Singhals will delight you and those you serve so much, that you will feel like making them whenever you are happy - just like that, to celebrate life!

For 4-6 portions, you will need:

• 100g semolina
• 4 medium-sized ripe bananas (should be soft and sweet!)
• Few tablespoons fresh cream
• Curds as needed
• Few cardamom pods, freshly ground
• 2-3 tbsp sugar (minimise - use as little as possible, so that the subtle flavours of the soured semolina, sweet bananas and ground cardamom can come through)
• Ghee or peanut oil for frying

Steps

1. Weigh out semolina, add the cream and curds and mix well.
2. Leave overnight, covered.
3. When ready to cook, mash in the bananas and mix in the sugar and freshly ground cardamom.
4. Heat ghee or oil on medium heat (160-180 degrees C). Fry about a tablespoon full of batter at a time until golden brown. If the oil is too hot, the Singhals will burn on the outside, while remaining undercooked inside.
5. Serve warm, on a steel, silver, bronze or brass plate. Light a diya at the dining table. Enjoy the ambience and share the love.

Notes

1. There is no need to drain out excess ghee or oil. Use good quality stuff. Eat it all.