Surti Obbattu Recipe – Fruit & Nut Pooris in Saffron Milk
Introduction
Surti Obbattu, a delightful dessert from Karnataka, combines the richness of semolina and a medley of fruits and nuts, all enveloped in saffron-infused milk. This recipe is perfect for festive occasions or when you want to impress your guests with a unique and delicious treat.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sooji (Semolina/Rava) | 1 cup |
| All Purpose Flour (Maida) | 1/4 cup |
| Ghee | 2 tablespoons |
| Sunflower Oil (for frying) | As needed |
| Rose Petals | For garnish |
| Badam (Almond) | 100 grams (roughly chopped) |
| Cashew Nuts | 25 grams (roughly chopped) |
| Sultanas | 25 grams |
| Gulkand | 1 tablespoon (optional) |
| Cardamom Powder (Elaichi) | 1/2 teaspoon |
| Fresh Coconut (grated) | 1-1/2 cups |
| Sugar | 2 tablespoons |
| Milk | 3 cups |
| Sugar | 8 tablespoons |
| Saffron Strands | 16 strands |
| Milk | 1 cup |
| Sugar | 4 tablespoons |
| Saffron Strands | 12 strands |
| Badam (Almond, soaked & peeled) | 70 grams |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | 350 |
| Protein | 10g |
| Carbohydrates | 50g |
| Fats | 15g |
| Fiber | 3g |
Instructions
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Prepare the Dough: In a mixing bowl, combine the semolina, all-purpose flour, and 1 tablespoon of ghee. Gradually add enough water to form a soft dough. Cover the dough with a cloth and let it rest for 30 minutes.
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Make the Filling: In a pan, heat the remaining ghee over low flame. Add the chopped almonds, cashew nuts, sultanas, and grated coconut. Stir in the sugar and cardamom powder, cooking until any moisture evaporates. Transfer the mixture to a bowl and set aside.
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Prepare the Soaking Milk: In a saucepan, combine the first set of milk, sugar, and saffron strands. Bring it to a boil, then remove from heat and let it cool for later use.
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Make Badam Milk: In a mixer, add the soaked and peeled almonds and grind coarsely. Combine this with the remaining ingredients for the badam milk. Bring this mixture to a boil in a pan, then turn off the heat and set aside to cool.
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Fry the Pooris: Divide the rested dough into 8 equal portions. Roll each portion into small pooris. Heat sunflower oil in a deep frying pan over medium heat and fry the pooris until golden. Ensure they do not remain in the oil for too long, as they should remain soft rather than crispy.
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Assemble the Dish: Dip each poori into the soaking milk for 30 seconds to 1 minute. Place them on a plate and fill each with the prepared dry fruit mixture, rolling them into cylindrical shapes. Optionally, you can add gulkand to the filling.
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Final Touches: Spoon the thick badam milk over the filled pooris. Garnish with rose petals for an elegant presentation.
Serving Suggestions
Serve Surti Obbattu warm, allowing the flavors to meld beautifully. This dish is perfect for celebrations or as a unique addition to your dessert table.
Enjoy this exquisite treat that captures the essence of Karnataka’s culinary heritage!
