Singhal

Beat together yoghurt and cream. Powder the cardamom pods.

Take semolina in a mixing bowl.Add sugar, curd mixture, mashed banana and 1/2 cup milk.

Mix well to make a smooth batter. Add more milk if the batter is dry. It's consistency should be like cake batter.

Cover and keep aside for 2 - 3 hours.

Heat oil in a wok. Take a clean plastic bag. Make a cut in the end.

Fill the bag with batter and press the bag so that the batter reached to the point where the bag had a cut.

Drop batter in the hot oil gently making a spiral. (like jelepi)

Fry till golden. Flip and repeat.

Serve these singhal with tea as snack or serve with rabri as dessert.