Pineapple Imarti With Zafrani Rabdi Recipe

Producer: Peuli Bakshi

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Wash, drain, and grind the soaked urad dal into a thick batter.

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Add saffron water to it. Set aside for fermentation for at least 2 hours.

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Dissolve sugar in water over low heat to make the chashni. Add chopped pineapple and pineapple crush.

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Pipe the batter using a nozzle or a jalebi cloth to form imartis directly into hot ghee.

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Remove from the ghee and dip into the hot syrup for 3-4 minutes. Drain and serve hot with rabdi.

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Prepare the rabdi by heating full-fat milk and adding sugar and saffron. Garnish the imarti with chopped nuts

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