Sweet surprise
Redolent with saunf, singal is golden hued and crisp on the outside and fluffy and light inside

When we were children, the pahari delicacy that amused us most was singal, which looked like an over-sized jalebi. We shouted in a chorus whenever we encountered it, "This isn’t single but double." No one refused it and most had second helping.

Singal essentially is a pua, one of the oldest Indian delicacies. What sets it apart is that although it is festive, absolutely kosher dish, it is treated like a special bread. Redolent with saunf, it is golden hued and crisp on the outside and when made well fluffy and lighter than air inside. Mildly sweet, it is delightful all by itself hot or cold but is often paired with spicy potatoes or dahi. A brass glass full of steaming tea completes the bliss. Till tentwallahs took over the marriage banquets, tradition dictated that singal be served for Kunwar Kaleva, the breakfast served to bridegrooms, on the morning after the happy night! The batter is prepared not with water but milk and the stuff is deep-fried ensuring long shelf life. That made it irreplaceable in the hamper of edible goodies sent by loving mothers to their married daughters.

It is a pity that nowadays most people find it a bother to make singals. We were reunited with this long lost friend by a cousin recently and are very happy to share the recipe with our readers.

Ingredients

Suji 250 g
Milk 200 g
Dahi 2tbs
Saunf 1 tsp
Kishmish 50 g
Sugar to taste
Ghee for deep frying

Method

Prepare a medium thick batter of pouring consistency with milk and suji. Add dahi to the batter and whisk well. Keep aside for a few hours to let it rise. Add kishmish, saunf and sugar. Heat ghee or refined oil for deep-frying in a karahi. Reduce flame to low medium and pour out the batter shaping concentric spirals. This may require a little practice! Remove when golden and crisp. Drain excess fat on kitchen towels. Enjoy.

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