Syroti with Badam Milk: Karnataka's Royal Sweet That Melts in Your Mouth

A Sweet Dish Straight from Karnataka’s Soul

When it comes to Indian desserts, few are as underrated yet truly divine as Syroti with Badam Milk. This dish is more than just a sweet – it’s a comforting experience, a fusion of rich almond milk poured over layers of ghee-soaked roti, creating a melt-in-the-mouth delicacy.

Originating from the kitchens of North Karnataka, Syroti (also spelled as Surti, Syrroti, or Siroti) is now gaining popularity across the South. Paired with Badam Milk, it transforms into a dessert that’s equal parts royal, nostalgic, and unforgettable.

What Is Syroti?

Syroti is a traditional dessert made using:

• Thin maida rotis (or phulkas) rolled with ghee

• Layered and cut like pinwheels

• Soaked in sugar syrup or flavored milk

The dish has a texture similar to Malpua-meets-Roll Cake, but with its own rustic charm. It’s buttery, soft, sweet, and when topped with rich badam milk – pure indulgence.

The Magic of Badam Milk

Badam Milk (Almond Milk) is made by simmering full cream milk with:

• Crushed almonds

• A pinch of saffron

• Cardamom

• Sugar

This milk is thick, nutty, and aromatic – perfect for pouring over the Syroti rolls, where it seeps into every layer, making it juicy and rich.

Why This Combo Works So Well

Syroti alone is a treat, but when served with Badam Milk, it becomes a dessert symphony:

• The soft rotis soak up the almond richness

• Ghee adds depth and warmth

• Badam milk’s fragrance and nuttiness elevate the dish

• Every bite is warm, nostalgic, and luxurious

It’s the kind of sweet you’d expect at a village wedding, a temple feast, or a grandmother’s home — a recipe passed through generations.

How to Make Syroti with Badam Milk at Home

Here’s a simple recipe you can try at home to recreate this classic dessert:

Ingredients: For Syroti:

• 2 cups maida (all-purpose flour)

• 3 tbsp ghee (for layering)

• A pinch of salt

• Water (for kneading)

• Oil/ghee for shallow frying

For Badam Milk:

• 500 ml full-fat milk

• 10–12 almonds (soaked and ground to paste)

• 2–3 tbsp sugar (adjust to taste)

• 1/4 tsp cardamom powder

• Few strands of saffron

Preparation: Step 1: Make the Roti Layers

Knead the maida with a pinch of salt and water until soft.

Divide into small balls, roll out into thin rotis.

Smear each with ghee, stack 2–3, roll tightly, and slice into pinwheels.

Flatten slightly and shallow fry or pan-cook till golden.

Step 2: Make the Badam Milk

Boil milk, add the almond paste, and simmer till slightly thick.

Add sugar, saffron, and cardamom powder.

Simmer for 5 more minutes and keep it warm.

Step 3: Assemble

Place warm Syroti rolls in a bowl or plate.

Pour generous amounts of hot badam milk over it.

Garnish with slivered almonds and saffron strands.

Serve hot and indulge!

Serving Tip: Best Enjoyed Warm

This dish is best enjoyed warm, just after pouring the milk. The texture is soft, aromatic, and almost pudding-like. For extra luxury, you can also drizzle some sweet condensed milk on top.

A Dish Worth Celebrating

Syroti with Badam Milk isn’t your everyday dessert. It’s the kind of dish that connects you to your roots, your family, and your culture. Whether you’re discovering it for the first time or revisiting a childhood favorite, this combo is worth every bite.

It’s time Syroti got the national love it deserves – and what better way to celebrate it than with a golden bath of badam milk?

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