The kinetics, oil migration pattern and the role of frying media during immersion frying of 'pantoa', a dairy dessert, at the microstructural level were studied using confocal laser scanning microscopy (CLSM). After 6 min of frying, the depth of oil migration in pantoa increased from 0 to 3.16 mm in clarified butter (locally called 'ghee') and 3.81 mm in sunflower oil. Migration was 1.6 times higher and 1.25 times deeper in pantoa fried in sunflower oil than in clarified butter because of higher moisture loss and pore development. The near absence of fluorescence in the CLSM images of pantoa core evidenced that oil did not penetrate the core. Moisture loss and oil migration (fat uptake) were strongly correlated (r = 0.99). CLSM and optical scan images established that oil migrated into pantoa only at the end of frying. Thus, frying of pantoa in clarified butter would be better in terms of minimizing fat migration. The extent and depth of oil migration in the crust and core of pantoa in sunflower oil and clarified butter have been mapped, quantified and compared. This study helps to instantiate the oil/fat migration process in complex and dense fried foods. Also, it will be relevant for the food industry in terms of optimizing the fat content of fried products, thereby avoiding excess oil and produce healthy foods of desired quality.