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Singhal, also called Kumaoni Malpua, is a traditional sweet dish from the Kumaon area of Uttarakhand, India. It is a delicious, slightly sweet, deep-fried snack made of semolina, banana, curd, and milk, and spiced with cardamom and fennel seeds. Singhal has a classic spiral shape like Jalebi. However, you can also make it round. Just pour some of the batter into the oil, and simmer until golden. It can make for a perfect tea-time snack or dessert when paired with rabdi. These Uttarakhand-style singhals are commonly made for all festivals and special events like birthdays, marriages, Holi and Diwali.
Select Good Quality Ingredients
The first step to creating Singhal is to choose good quality semolina. Fine or medium ground semolina, or sooji, is best for the ideal texture. The final result is greatly influenced by the quality of the semolina. A smoother batter and fluffier fritters can be made by using finer grains. Make sure your semolina is also fresh and free of any foul odours. If you want your batter to have the proper consistency, you must use fresh yoghurt. Hung curd or Greek yoghurt is the best as they are less moist but still creamy. Choose bananas that are soft, but not too mushy as ripe bananas are needed for sweetness and flavour.
Also read: Beetroot Halwa: Origin, Recipe And Tips
Proper Soaking And Mixing
You will have to soak the semolina for about half an hour and then mix the semolina with the rest of the ingredients to make a smooth batter. The semolina can absorb moisture and swell throughout this soaking phase, giving it a softer texture when cooked. Cover the bowl while it soaks to avoid drying out. Put the soaked semolina, yoghurt, mashed bananas, sugar, and cardamom powder in a big bowl. Mix thoroughly until all components are combined. To get the right consistency, add a little milk if the mixture is too thick. The mixture should be thick yet pourable. The batter's texture can be further enhanced by letting it rest for an extra half hour.
Frying Process
Choosing the appropriate oil for frying is essential for taste. For frying, use oils with high smoke points, like ghee or vegetable oil. Ghee gives crispness and maximum flavour while balancing Singhal’s sweetness. In a pan, heat the oil over medium heat until it's hot but not smoking. To form your Singhal, make spirals straight into the heated oil using a piping bag or a clean plastic bag with a small cut at one end. Fry it for 2 to 3 minutes on each. To ensure balanced cooking, keep the oil temperature constant by not packing the pan too full.
The secret to making Singhal perfect is to get a crispy outside and a soft within. Watch your fritters while they cook; they should be golden brown but not burnt. Reduce the heat a little if they brown too rapidly so they cook through without getting too black. After cooking, use a slotted spoon to take the Singhal from the oil and drain it on paper towels that absorb the excess oil.
Serving Tips
Singhal is a great option for breakfast or evening snacks because it may be served hot with tea or coffee. Its flavour profile is greatly enhanced for dessert lovers when combined with rabdi; the fritters' creamy sweetness goes well with the rabdi. For more flavour and texture variations, experiment by adding different nuts or spices to your batter. Spices like cinnamon might improve its aromatic properties, and chopped nuts like cashews or almonds can add crunch.
