How to make Surul Poori
- Heat 3 tbsp. of the ghee in a pan. Add cashews,almonds, pistachios and 1/4 cup of the coconut. Toast until golden in color. Grind all these along with sugar(reserve 2 tbsp. sugar for later use) and roasted gram to make it a fine powder.
- In a mixing bowl, place flour, cardamom, 2 tbsp. sugar, yellow food color, 1 tsp. ghee and enough water to make soft dough. Knead then let it rest for 20 minutes.
- Divide this dough into equal parts and roll them like a chapathi/ poori, neither too thick nor too thin.
- Place the ground nuts mixture in a bowl and add raisins, dates and add some tutti frutti.
- Heat oil in pan for frying. When oil is hot enough, add the rolled poori in batches.
- Using a ladle, press a little in the center gently along the edges so they puff a little bit. Turnpoori over and cook until crispy on both sides.
- Sprinkle a plate with the nut powder. Place a poori on the plate and sprinkle with more nut powder.Roll up while still hot so the edges stick well.
- Garnish with colored ghee, remaining grated coconut, tutti frutti and cherries.
This recipe of Surul Poori has been originated from Tanjore and there you can even find another popular sweet which is known as Ashoka Halwa/ Moongdal Halwa but Surul Poori always tops on chart. You can prepare the dish in very less time and the variations that are used is beetroot poli or surul poli with wheat flour.