Singhal (a Kumauni Delicacy)
1 Cup, Semolina
½ Cup, thick Yogurt
½ Ripe Banana, mashed
½ Cup, Sugar
½ tsp, Green Cardamom Powder
Milk, as required
Oil, to deep fry
Take a wide bowl. Add semolina, thick yogurt, mashed banana, sugar and green cardamom powder. Mix well.
Add enough milk and make a smooth 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.