Desserts like burfi shaped like chocolate cigars with edible gold show mithai’s transformation (via eaterchicago)
When most Americans dine at a South Asian restaurant, dessert isn’t the most memorable part of their experience.
South Asian sweets, or mithai — like jamun, burfi, and jalebi — haven’t caught on with the Western world, which is curious because those eaters sure love to note heat levels in South Asian food; something sweet would surely cool them off. But the desserts of South Asia — which includes India, Pakistan, Bangladesh, Nepal, and Sri Lanka — aren’t plated like European and American sweets, adorned with edible flowers or with precious sauce dots.
for its refined take on street food. “But nobody in a million years would even attempt to try to make those at home, right?”There’s a gaudy quality to these offerings, popular during holidays like Diwali — this year observed on Monday, October 24. Supply chain be damned, mithai makers will still acquire the edible gold and silver leaflets that decorate some of these treats. Diwali rituals call for offerings to the gods and sweets are a popular choice.
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