Singhal (Semolina Banana jalebi)

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Uttarakhand, described as the land of Gods is known for its beautiful landscape and rich culture and  heritage ..and today i will add a little about its delicious cuisines also. I am blessed that I belong to this place and needless to say in love with it.. Well we basically belong to a place near Ranikhet… a small town which has flourished a lot with time.. but one thing that still makes the place charming is its simplicity… simplicity in people’s heart, in their conversations and in their food..

Thinking Why I am going on about Uttarakhand? 😛

As I have mentioned in my previous posts, I am a part of lots of food groups on facebook.. and one of them being “ChefAtLarge” , This group is full of creative people and has a great blend of amateurs to professional chef’s . It also has lots of events happening..and today morning i stumbled upon on one of the events that is for Independence Day.. For this we have to post a entry for breakfast dish that belongs to our native place or any other traditional Indian breakfast..So, I decided to make a dish from my native place too, “Singhal” was suggested by my mom as my nani use to make this a lot for their breakfast and also on their birthdays. So I decided to go for this as having singhal may bring back lots of childhood memories for her..

Singhal, is a sweet dish usually prepared on any auspicious occasions in Uttarakhand with many other things…it is like a semolina banana jalebi..

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Recipe for Singhal:

Ingredients:

  • 2 cups of semolina (sooji)
  • 1 cup of curd
  • 2 mashed bananas
  • 3/4 cup of sugar
  • 1/2 tsp of cardamom powder
  • 1 tsp of saunf (Aniseed)
  • Ghee/oil for frying
  • water , if needed.

Method:

  1. Beat the curd in a bowl. Add semolina, mashed bananas, sugar and mix well.
  2. Add cardamom powder and saunf. Mix well and add 2 -3 tbsp of water if required. The mixture would be thick.
  3. Cover the bowl and let it rest for about one hour.
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    Batter after 1 hr.

  4. Take a muslin/cotton cloth and fold it in equal four part. Make a cut of about 1 cm in the center of the cloth. Now pour some of the mixture in the cloth ( same way it is done for jalebi, though this mixture will be very much thicker than jalebi mixture.)
  5. Heat the oil in the frying pan(kadhai) and with the help of the cloth pour batter in frying pan(kadhai) in spiral shape..
  6. Cook till brown in color.

IMG_20150815_201731[1]Happy Independence Day India .. Enjoy these with a cup of tea/coffee 🙂

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