Surti Obbattu Recipe - Fruit & Nut Pooris In Saffron Milk
Richly filled with all the dried fruit and nuts, indulging occasionally calms your sweet tooth.
Surti Obbattu is a delicious sweet recipe that sits pretty on festive menus. It is a traditional sweet dish with a twist. Richly filled with all the dried fruit and nuts, indulging occasionally calms your sweet tooth. Tuck into this Surti Obbattu Recipe - Fruit & Nut Pooris In Saffron Milk this coming Festive season for a royal feel.
Here are a few other rich Indian sweets:
The contest is in association with Preethi Kitchen Appliances.
10 M
60 M
70 M
4 Servings
Ingredients
- 1 cup Sooji (Semolina/ Rava) , fine
- 1/4 cup All Purpose Flour (Maida)
- 2 tablespoon Ghee
- Oil , for frying
- Rose Petals , for garnish Ingredients for Dry Fruit Mixture
- 100 grams Whole Almonds (Badam) , roughly chopped
- 25 grams Cashew nuts , roughly chopped
- 25 grams Sultanas
- 1 tablespoon Gulkand , as required (optional)
- 1/2 teaspoon Cardamom Powder (Elaichi)
- 1-1/2 cup Fresh coconut , grated
- 2 tablespoons Sugar Ingredients for Soaking Surti Obbattu
- 3 cups Milk
- 8 tablespoons Sugar
- 16 Saffron strands Ingredients for Badam Milk (to be spooned on top while serving)
- 1 cup Milk
- 4 tablespoons Sugar
- 12 Saffron strands
- 70 grams Whole Almonds (Badam) , (soaked overnight and peeled)
How to make Surti Obbattu Recipe - Fruit & Nut Pooris In Saffron Milk
To prepare Surti Obbattu, mix semolina, maida, 1 tablespoon of ghee and enough water to make a soft dough, cover and set it aside for 30 minutes to rest.
Add the remaining ghee in a pan and roast the almond, cashews, sultanas and coconut on a low flame and toss in the sugar and cardamom and cook until any water evaporates. Dish it into a bowl.
In a pan, add all the ingredients for soaking surti obbattu and bring it to a boil and let it cool until use. This is to warm when needed.
In a mixer jar, add the soaked and peeled almonds and grind coarsely. Add this along with the other ingredients for the badam milk to be spooned on top of soaked surti obbattu and bring it to a boil in a pan and turn off the flame and set aside until needed, to cool it as well.
Divide the dough into 8 portions and roll it out into pooris and deep fry in hot oil. This must be done quickly and must not sit in the oil for too long. These pooris need not be crispy.
Now dip this one at a time into the soaking milk and let it sit for 30 seconds to 1 minute, take it on to a plate, center the dry fruit mixture and roll it into cylindrical rolls. You can also use Rose gulkand along with the dry fruit mixture into the rolls.
Spoon the thick Badam milk on top and garnish with Rose petals.
