News India Live, Digital Desk: It is not possible that there is a festival of Holi and something sweet is not prepared. While Gujhiya and Malpua dominate in North India, ‘Singhal’ has its own identity in Devbhoomi Uttarakhand. This sweet is not only delicious in taste, but is also considered quite nutritious because it is made from a combination of semolina and banana. If you want to try something new on the occasion of Dhulandi on March 3, 2026, then this recipe is perfect for you.1. Ingredients required to make Singhal: To make an excellent and soft Singhal, you will need the following ingredients: Semolina (Rava): 500 grams (fine) Bananas: 2-3 ripe (mashed) Curd: 1 cup (fresh) Sugar: 200 grams (as per taste) Cream or milk: Half cup Fennel and cardamom powder: for flavor Ghee or oil: for frying 2. Method of preparing singhal batter (Step-by-Step Method) The real taste of singhal is hidden in the softness of its batter: Prepare the mixture: Add semolina, curd, sugar and mashed bananas in a big vessel. It is necessary to beat: Add cream or milk in it and beat well. Keep in mind that the mixture should neither be too thick nor too thin. Add flavor: Now add fennel and cardamom powder to it. Mix it well. Let it rest: Keep the prepared batter covered for at least 2 to 3 hours. With this the semolina will swell well and the singal will become very soft.3. Correct method of frying (Frying Process) In Pahad, Singhal is made by hand in the shape of a round jalebi: Heat the pan: Heat ghee or oil in a wide pan. Shape: Take the batter in your hands or fill it in a clean milk bag (like a cone) and pour it into the pan and rotate it like a round jalebi. Fry till golden: Lightly fry the Singhal on both sides on medium flame. Fry until golden brown.4. Specialty of Singhal and Serving Tips: Healthy option: It uses banana and semolina, which makes it a little lighter than other fried sweets. How to eat: In Pahad, it is often served with potato gutka (Pahadi Alloo) or tea. This combination of sweet and salty doubles the fun of Holi.5. Expert Tip: How to keep Singhal soft? If your batter has become too hard, add some lukewarm milk to it. By maintaining the correct quantity of ripe bananas, the singhalas remain soft for a long time even after frying.