In my previous blog, I discussed about the rich culinary heritage of Kumaoni cuisine. Continuing this exploration, I’d like to focus  light on a sweet that once was the center of attraction of every festive occasion in our homes but is now slowly slipping out; "Singhal". This cherished delicacy,  prepared by our grandmothers and mothers with love, was an essential part of every celebration, often offered as Shagun to mark auspicious beginnings. Singhal is a traditional spiral-shaped sweet made from suji, curd, ripe banana (optional), ghee, and  jaggery or sugar. While the ingredients are simple, the true magic lies in its preparation-where practice and experience come into play. Rather than listing a recipe, I believe it’s more important to focus on the process of its making.   The batter must be of just the right consistency-neither too thick nor too runny. Achieving the perfect texture often came down to instinct, built over years of quiet observation...