Want to win the hearts of guests on Holi? Make Uttarakhand’s famous sweet Singhal at home, note the recipe: – ..

News India Live, Digital Desk: It is not possible that there is a festival of Holi and something sweet is not prepared. While Gujhiya and Malpua are prevalent in North India, in Devbhoomi Uttarakhand ‘Singhal’ Has its own distinct identity. This sweet is not only delicious in taste, but is also considered quite nutritious because it is made from a combination of semolina and banana. 3 March 2026 If you want to try something new on the occasion of Dhulandi, then this recipe is perfect for you.

1. Ingredients required to make Singhal

To make a nice and soft singlet, you will need the following ingredients:

Semolina (Rava): 500 grams (finely chopped)

Bananas: 2-3 cooked (mashed)

Curd: 1 cup (fresh)

Sugar: 200 grams (as per taste)

Cream or Milk: half cup

Fennel and Cardamom Powder: for flavor

Ghee or oil: to fry

2. Method of preparing Singhal batter (Step-by-Step Method)

The real taste of Singhal lies in the softness of its batter:

Prepare the mixture: In a large bowl, add semolina, curd, sugar and mashed bananas.

It is necessary to beat: Add cream or milk to it and beat it well. Keep in mind that the mixture should neither be too thick nor too thin.

Add Flavor: Now add fennel and cardamom powder to it. Mix it well.

Give rest: Reduce the prepared batter to 2 to 3 hours Keep covered for . Due to this the semolina will swell well and the singal will become very soft.

3. Correct method of frying (Frying Process)

In the mountain, Singhal is made by hand in the shape of round jalebi:

Heat the pan: Heat ghee or oil in a wide pan.

Give shape: Take the batter in your hands or fill it in a clean milk bag (like a cone) and pour it into the pan in circular motion like Jalebi.

Fry till golden: Fry the Singhal on medium flame till it becomes light golden brown from both the sides.

4. Specialty of Singhal and method of serving (Serving Tips)

Healthy option: It uses banana and semolina, which makes it a little lighter than other fried sweets.

How to eat: In the mountains it is often potato cubes (Pahadi Alloo) or served with tea. This combination of sweet and salty doubles the fun of Holi.

5. Expert Tip: How to keep singal soft?

If your batter has become too stiff, add some lukewarm milk to it. By maintaining the correct quantity of ripe bananas, the singhalas remain soft for a long time even after frying.