Crispy Imarti with Saffron Rabri
Spiral-fried gram flour pastry drenched in warm saffron-cardamom milk—a sweet, crunchy Indian dessert that tastes like you spent hours but takes 25 minutes. Drizzle with condensed milk for that signature sticky finish.
- Total time
- 25 min
- Servings
- 4
- Calories
- 480
- Protein
- 8g
Ingredients
- 1 cup gram flour (besan)
- ½ cup yogurt
- 2 cups vegetable oil for deep frying
- 2 cups whole milk
- ⅓ cup condensed milk
- ¼ tsp saffron strands
- 3 whole green cardamom pods
Instructions
- 1
Crush cardamom pods lightly. Pour milk into a heavy-bottomed saucepan, add cardamom and saffron, and simmer over medium heat.
- 2
While milk reduces, whisk gram flour and yogurt together until smooth and lump-free—consistency should be like thick pancake batter.
- 3
Heat oil in a deep pan to 350°F (a tiny drop of batter should sizzle and float immediately). Transfer gram flour mixture to a squeeze bottle or piping bag.
- 4
Pipe thin spirals directly into hot oil, working in batches. Fry 2–3 minutes per side until deep golden and crispy, then transfer to a paper-lined plate.
- 5
Stir condensed milk into the simmered milk. Discard cardamom pods. Pour warm rabri into a shallow bowl.
- 6
Soak each imarti in the rabri for 10–15 seconds per side, then arrange on a plate and drizzle with extra rabri.
Tools you’ll need
- heavy-bottomed saucepan
- deep saucepan or kadai for frying
- squeeze bottle or piping bag with large round nozzle
- thermometer (candy or oil)
- slotted spoon
- paper towels
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