In a large bowl add the semolina and one tsp ghee and massage the semolina well with the ghee with your finger tips.
Then add in the mashed banana, sugar and mix everything well.
Mix in the curd, fennel seeds and cardamom seeds to the batter.
Now add the milk and mix to get a thick, smooth droppable batter.
Cover and keep it aside for 1 hour.
Now heat oil in a deep frying pan on medium heat for 7-8 minutes.
For the spiral shape take a piping bag and spoon in some of the batter in it. Or even easy you can simply drop a spoonful of batter in the oil for roundels. I did both.
Cut the tip off the icing bag and carefully drop the batter in spiral shape just like jalebi.
Fry the singhal until golden brown, drain and keep it aside.
Serve it hot with tea or coffee or with rabdi as a dessert.