Holi Special Recipe: Want to win the hearts of guests on Holi? Try the famous Singhal recipe of Uttarakhand

News India Live, Digital Desk: Holi festival is a celebration of colors as well as dishes. While Gujhiya and Malpua dominate in North India, in the hills of Uttarakhand the celebration of Holi is considered incomplete without ‘Singhal’. According to the report of Zee News, Singhal is not only delicious in taste, but it is also very easy to make. If you want to try something new and traditional this Holi, then this Pahadi sweet is the best option.1. What is ‘Singhal’? (What is Singhal?) Singhal is a traditional sweet of Uttarakhand, especially the Kumaon region. It looks quite similar to ‘Jalebi’ or ‘Imarti’, but its taste and ingredients are completely different. It is crisp on the outside and soft on the inside.2. Ingredients required to make Singhal: To make a perfect Pahari Singhal, you will need these things: Semolina: 500 grams (fine) Curd: 200 grams (light sour) Sugar: As per taste (about 150-200 grams) Banana: 2 ripe (mashed) Fennel: 1 tablespoon (coarsely ground) Cardamom powder: 1 teaspoon Milk: For making batter For Ghee or Oil: For frying3. Easy method to make (Step-by-Step Recipe) Prepare the batter: Mix semolina, curd, sugar, mashed banana, fennel and cardamom powder well in a large vessel. Use of milk: Prepare a thick batter by adding milk to it little by little. Keep in mind that the batter should neither be too thin nor too hard. Rest: Cover this batter for at least 2 to 3 hours so that the semolina swells properly. Frying process: Heat ghee in a pan. Now make a hole in a clean cloth or fill the batter in a squeeze bottle. Shape: Make ‘Singhal’ by rotating it in a circular motion like a Jalebi in hot ghee. Fry it on medium flame until it turns golden brown on both sides.4. Tips to make Singhal special (Pro Tips) Importance of banana: Adding ripe banana to it gives a special kind of softness and natural sweetness to Singhal. Use of cream: If you want to make it more rich, you can also add some fresh cream to the batter. Method of serving: You can eat it both hot or cold. In the mountains it is also often liked with potato gutka (Pahadi Aloo).5. Fennel and cardamom are also used in Singhal, which are beneficial for health, which help in digestion. Also, this sweet made at home in pure ghee is much better and safer than adulterated sweets in the market.