Surti Obbattu Recipe - Fruit & Nut Pooris In Saffron Milk

Step 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

Step 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

Step 3: Dish it into a bowl

Step 4: In a pan, add all the ingredients for soaking surti obbattu and bring it to a boil and let it cool until use

Step 5: This is to warm when needed

Step 6: In a mixer jar, add the soaked and peeled almonds and grind coarsely

Step 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

Step 8: Divide the dough into 8 portions and roll it out into pooris and deep fry in hot oil

Step 9: This must be done quickly and must not sit in the oil for too long

Step 10: These pooris need not be crispy

Step 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

Step 12: You can also use Rose gulkand along with the dry fruit mixture into the rolls

Step 13: Spoon the thick Badam milk on top and garnish with Rose petals