Reviving Fading Flavors: Singhal – A Traditional Kumaoni Sweet

  

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 and  learning. The shaping of Singhal is very delicate, traditionally, the spiral  is formed using the fist to gently guide the batter into hot ghee, creating tasty golden curves. This method is little time-consuming but it ensures not only a beautiful shape but also consistency in taste and texture.

But as we see in today’s fast-paced world, many of these culinary traditions are fading. The younger generation is influenced  by global food trends and social media towards  international flavors that promise novelty and visual appeal. Instagram and other social platforms are full of vibrant dishes especially from Korean and Thai kitchens,  at the cost of taking them away from our own culinary roots.

Traditional foods like Singhal, which demand patience, effort, and skill, struggle to find a place in the kitchens of today, where comfort wins over craftsmanship.
 But in this course of development , we risk losing more than recipes-we lose stories, rituals, and a sense of identity.

It’s easy to imagine a future where ready-to-make Singhal mixes and machines to prepare it  will be available in the market. But I am sure  that it will never be possible to match the joy of watching it take shape in the hands of a grandmother, surrounded by laughter, conversation, and the warm aroma of ghee

If this has brought back your childhood memories, I encourage you to try recreating it: as a weekend project or a family activity. Let’s try to  bring these forgotten flavors back to our festivals and, more importantly, pass them on.
I'll be back with more stories and lost recipes  soon-stay tuned