Surti Obbattu Recipe - Fruit & Nut Pooris In Saffron Milk
A vegetarian Karnataka recipe with sooji (semolina/ rava) - fine, all purpose flour (maida), ghee. Ready in 1h 10m, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
13 steps- 1
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
ghee(2 tablespoon) - 2
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
ghee(2 tablespoon)cashew nuts - roughly chopped(25 grams)sultanas(25 grams)cardamom powder (elaichi)(1/2 teaspoon)-/2 fresh coconut - grated(1 cup)tablespoons sugar(2)tablespoons sugar(8)tablespoons sugar(4) - 3
Dish it into a bowl
- 4
In a pan, add all the ingredients for soaking surti obbattu and bring it to a boil and let it cool until use
- 5
This is to warm when needed
- 6
In a mixer jar, add the soaked and peeled almonds and grind coarsely
- 7
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
badam (almond) - roughly chopped(100 grams)milk(3 cups)milk(1 cup)badam (almond) - (soaked overnight and peeled)(70 grams) - 8
Divide the dough into 8 portions and roll it out into pooris and deep fry in hot oil
- 9
This must be done quickly and must not sit in the oil for too long
- 10
These pooris need not be crispy
- 11
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
milk(3 cups)milk(1 cup) - 12
You can also use Rose gulkand along with the dry fruit mixture into the rolls
rose petals - for garnishgulkand - as required (optional)(1 tablespoon) - 13
Spoon the thick Badam milk on top and garnish with Rose petals
rose petals - for garnishbadam (almond) - roughly chopped(100 grams)milk(3 cups)milk(1 cup)badam (almond) - (soaked overnight and peeled)(70 grams)
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Surti Obbattu Recipe - Fruit & Nut Pooris In Saffron Milk
A vegetarian Karnataka recipe with sooji (semolina/ rava) - fine, all purpose flour (maida), ghee. Ready in 1h 10m, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
13 steps- 1
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
ghee(2 tablespoon) - 2
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
ghee(2 tablespoon)cashew nuts - roughly chopped(25 grams)sultanas(25 grams)cardamom powder (elaichi)(1/2 teaspoon)-/2 fresh coconut - grated(1 cup)tablespoons sugar(2)tablespoons sugar(8)tablespoons sugar(4) - 3
Dish it into a bowl
- 4
In a pan, add all the ingredients for soaking surti obbattu and bring it to a boil and let it cool until use
- 5
This is to warm when needed
- 6
In a mixer jar, add the soaked and peeled almonds and grind coarsely
- 7
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
badam (almond) - roughly chopped(100 grams)milk(3 cups)milk(1 cup)badam (almond) - (soaked overnight and peeled)(70 grams) - 8
Divide the dough into 8 portions and roll it out into pooris and deep fry in hot oil
- 9
This must be done quickly and must not sit in the oil for too long
- 10
These pooris need not be crispy
- 11
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
milk(3 cups)milk(1 cup) - 12
You can also use Rose gulkand along with the dry fruit mixture into the rolls
rose petals - for garnishgulkand - as required (optional)(1 tablespoon) - 13
Spoon the thick Badam milk on top and garnish with Rose petals
rose petals - for garnishbadam (almond) - roughly chopped(100 grams)milk(3 cups)milk(1 cup)badam (almond) - (soaked overnight and peeled)(70 grams)
Rate this recipe
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