Surti Obbattu Recipe – Fruit & Nut Pooris in Saffron Milk
Surti Obbattu, a quintessential sweet from Karnataka, brings a unique twist to the traditional obbattu (also known as puran poli) with a rich, festive flair. Often enjoyed during special occasions and festivals, this recipe infuses delightful flavors and textures, combining the richness of semolina and all-purpose flour with a sumptuous filling of dried fruits, nuts, and fresh coconut. To elevate this dish, the warm, saffron-infused milk adds an aromatic and royal touch, making every bite a truly indulgent experience.
This dish, traditionally served as a dessert, is perfect for those who appreciate the harmonious blend of sweet, nutty, and floral flavors. Surti Obbattu’s distinctive combination of fruit and nut stuffing, enveloped in soft pooris, and drenched in fragrant saffron milk, offers a unique and unforgettable treat.
Course: Dessert
Cuisine: Karnataka
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 60 minutes
Ingredients for Surti Obbattu
| Ingredient | Quantity |
|---|---|
| Sooji (Semolina / Rava) | 1 cup (fine) |
| All Purpose Flour (Maida) | 1/4 cup |
| Ghee | 2 tablespoons |
| Oil | For frying |
| Rose Petals | For garnish |
| Whole Almonds (Badam) | 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 | 1 1/2 cups, grated |
| Sugar | 2 tablespoons |
Ingredients for Soaking Surti Obbattu
| Ingredient | Quantity |
|---|---|
| Milk | 3 cups |
| Sugar | 8 tablespoons |
| Saffron Strands | 16 strands |
Ingredients for Badam Milk (to be spooned on top)
| Ingredient | Quantity |
|---|---|
| Milk | 1 cup |
| Sugar | 4 tablespoons |
| Saffron Strands | 12 strands |
| Whole Almonds (Badam) | 70 grams, soaked overnight and peeled |
Instructions for Preparing Surti Obbattu
-
Prepare the Dough
In a mixing bowl, combine the semolina (sooji), all-purpose flour (maida), 1 tablespoon of ghee, and a pinch of salt. Gradually add enough water to form a soft dough. Once the dough is ready, cover it with a clean cloth and set it aside for 30 minutes to rest. This will help the dough become soft and pliable. -
Prepare the Dry Fruit Mixture
In a pan, heat the remaining ghee and roast the whole almonds, cashews, sultanas, and grated fresh coconut on a low flame. Stir constantly to prevent burning. Once the dry fruits are lightly roasted, add the sugar and cardamom powder. Stir well until the sugar dissolves and the mixture becomes slightly sticky. Set this mixture aside to cool. -
Prepare the Soaking Milk
In a separate pan, add 3 cups of milk, 8 tablespoons of sugar, and 16 saffron strands. Bring the milk to a gentle boil, then let it simmer for a few minutes. Turn off the heat and allow it to cool slightly. This saffron milk will be used for soaking the pooris later. -
Prepare the Badam Milk
To make the Badam Milk, grind the soaked and peeled almonds coarsely in a mixer jar. In a small pan, add 1 cup of milk, 4 tablespoons of sugar, and 12 saffron strands. Bring the mixture to a boil, then add the ground almonds. Stir well and let it simmer for a few minutes. Remove from heat and set aside. This creamy almond milk will be drizzled on top of the obbattus while serving. -
Shape and Fry the Pooris
Divide the rested dough into 8 equal portions. Roll each portion into a ball and flatten it into a small, round disc (poori) on a lightly floured surface. Heat oil in a deep pan, and once the oil is hot, carefully drop each poori into the oil and fry them until golden brown. The pooris should remain soft and fluffy, not crispy. Be sure not to overcook them, as they should retain their delicate texture. -
Soak the Pooris
Once the pooris are fried, dip each one individually into the warm saffron milk mixture. Let them soak for about 30 seconds to 1 minute. The pooris will absorb the flavors of the saffron milk, making them soft and aromatic. -
Assemble the Surti Obbattu
After soaking, place each poori on a plate and spoon the prepared dry fruit mixture into the center. Gently roll each poori into a cylindrical shape, enclosing the filling inside. For an added touch, you can also drizzle a little gulkand (rose petal jam) along with the dry fruit mixture. -
Serve with Badam Milk
To serve, spoon the thick Badam milk generously on top of the soaked and stuffed obbattus. Garnish with rose petals to add a beautiful, aromatic finish.
Allergen Information
This recipe contains the following allergens:
- Dairy (Milk, Ghee)
- Tree nuts (Almonds, Cashews)
- Coconut (Fresh coconut)
- Gluten (All Purpose Flour, Semolina)
If you have any allergies to these ingredients, feel free to substitute them as needed. For instance, you can use non-dairy ghee or coconut oil in place of ghee, and opt for gluten-free flour blends if necessary.
Dietary Preferences
- Vegetarian: This recipe is entirely plant-based and suitable for vegetarians.
- Gluten-Free Option: Use gluten-free flour or semolina to make this dish gluten-free.
- Nut-Free Option: Omit the almonds and cashews, or substitute with other dried fruits like raisins or apricots if you are avoiding nuts.
Tips & Advice
- Resting the Dough: Allowing the dough to rest for 30 minutes is crucial for achieving the right texture. It makes the dough softer and easier to roll out.
- Soaking Time: The pooris should be soaked only for a short time in the saffron milk to maintain their soft, pillowy texture. Over-soaking can make them soggy.
- Saffron Milk: If saffron is not available, you can substitute with a few drops of rose or orange blossom water for an aromatic touch.
- Badam Milk Variation: The Badam milk is optional, but it enhances the richness of the dish. Feel free to adjust the amount of saffron and almonds to suit your taste.
Conclusion
Surti Obbattu is an elegant and indulgent dessert perfect for festive occasions. With its soft, aromatic pooris filled with a luscious dry fruit mixture and drenched in saffron milk, it offers a delightful sensory experience. Whether served at a family gathering or a celebratory feast, this dish is sure to impress with its unique blend of flavors and textures. A perfect balance of tradition and creativity, Surti Obbattu is an invitation to savor the rich culinary heritage of Karnataka.
