Diwali will begin this Sunday, 30 October, and Jashan has a selection of Diwali mithai ready for your celebratory needs.

Some Indian sweets mithai to finish off the Gaylord x FeedmeGuru dinner. They have chickpeas, cashew, almond, and coconut flavour, which one is your fav?

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Imarti or Jhangri is a dessert introduced by Mughal cooks to India and other countries of the Indian Subcontinent. It is made by deep-frying urad flour batter in a kind of circular flower shape, then soaked in sugar syrup. Alternative names include Amriti, Emarti, Omriti and Jaangiri. This dish is not to be confused with Jalebi which has comparatively thinner material and is sweeter than Imarti.

Imarti is made from a variety of urad flour, also colloquially called jalebi parappu (dal) or jalebi urad in south India. Sugar syrup and saffron is added for colour.

Urad dal is soaked in water for few hours, and stone-ground into a fine batter. The batter is poured into ghee, though other oils are sometimes used. Similarly to funnel cakes, the batter is poured into geometric patterns, although imartis are generally smaller than funnel cakes. There is often a small ring in the middle.

Before frying the batter, sugar syrup is prepared and is usually flavored with edible camphor, cloves, cardamom and saffron. The fried material is then dipped in sugar syrup until it expands in size and soaks up a significant amount of the syrup. In Northern India imartis are usually drained, so tend to be drier than jalebis. The pieces can be served hot, at room temperature, or sometimes refrigerated.

In South India, this sweet is served during the meal and also popular at weddings and festivals. In particular, Jaunpur in Uttar Pradesh is famous for its imarti.

Adorable cotton candy art made from sugar. Featuring characters : Spotted Dog and Baymax, a Marvel Comics superhero from Big Hero 6.

Dragon Beard Candy or Chinese cotton candy is a handmade traditional art of China. It's similar to spun sugar, or cotton candy (United States, Bangladesh, India, Canada), candy floss (UK, Bangladesh, Pakistan, Ireland, New Zealand, India, South Africa, Canada), tooth floss (South Africa), or fairy floss (Australia).

Kkultarae (꿀타래), aka Korean court cake - a Korean variant
Pashmak (پشمک‎‎) - a Persian variant
Pişmaniye (pişmaniye) - a Turkish variant
Sohan papdi - a Indian variant

Dragon's Beard Candy is made using a 2000-year old technique that was first practiced during the Chinese Han Dynasty. As the story goes, an imperial court chef entertained the Emperor one day by performing steps involved in making a new confection. The process of making the candy involved stretching a dough-like mixture composed from rice flour and maltose into small, thin strands. These strands reminded the Emperor of a dragon's beard, and were sticky enough to adhere to one's face quite easily, so thus the concoction was there-forth named as Dragon's Beard Candy.

After the dough is repeatedly stretched and fine strands are formed, the strands are trimmed and wrapped around finely chopped, lightly roasted coconut, peanuts and sesame seeds. Dragon's beard candy has a very short shelf life. It is highly sensitive to moisture, and tends to melt when exposed to higher temperatures, notably during warm weather.

The first vendor in this video was seen in Beijing and the second in Chengdu, China.

Ẩm thực Trung Quốc - bánh tráng chỉ cuộn đậu xanh