 Yeah take it off Micah. You'll be eating the rhythm of the night. Those were the reactions you needed some Corbin. I'm Rick! Ha, false on Instagram! Instagram! It's so itchy. Parental abuse. Mmm. Show of it. Smells like chicken. Today we're acting to a food video. I hope you like it. I've seen this guy. Yay. We love this guy. He's the best. He's seen this guy. Best ever food review show. This is called Sweet Indian Street Food. Sweet Indian Street Food. There's a whole list of songs that give white people hyped. That's one of them. That's one of them. That's one of them. That's a white people hyped song. Sweet Indian Street Food Tour in North India. Yes. India's dessert capital. Wait. Unless North India. Bengal would be considered West. East, yeah. That's where the Mishis are, folks. I think every state would probably be like, that's wrong. We've got our own thing there, but I'm partial to Bengal. Why's that? You know why. Okay. Here we go. Love you. I'm such a bad boy. I'm going to have to exercise twice tomorrow. That's jellybee. There's one type of food that absolutely cannot be overlooked. Dessert. And here, they do dessert unlike any place I've seen before. Oh, man. This whole thing is just full of sugary. This is like my kind of hot chocolate right here. Every region in India does dessert a little different. The pesto? There's no doubt that they- Did he say Joe pork? Anywhere they can put Joe pork. I thought he said Joe pork. Checking out some super simple classic street food sweets. He's making a gigantic one for us. I'm waiting there. All the way to some crazy complex dessert preparations. Oh, sad pesto. Pesto ice cream. I said I'll come across ingredients that I've never even heard of. This is gold. And there'll be plenty of balls too. See, everyone is gold. Get ready to satisfy your sweet tooth. Today we'll find out if Joe pork is the real dessert capital. It's quite a different place. Yeah, maybe. Joe pork native, fashion blogger and food lover Archana is going to be my guide today. She's done a bit of modeling too. I do a bit of modeling. Do you know like when people go before and after a photo? I'll just do the before photo. And when you're going to after a photo? Where are we right now? It's the last time I've ever wanted to. I see a bunch of tourists. And a lot of people carrying stuff on their head. I really like that. What does Joe pork mean? It's like a bun. It's like a bun. It's a bun. What is a bun? It's like boiling boiled milk. And it's turned into lava, a paste sort of thing. Are we going to try them today? Yeah, we should. Wow, awesome. Tray Vishwara Hotel is a landmark in Jodhpur Central Market. Oh, and it's not even a hotel. This place, is it more famous for desserts or for being a hotel? Obviously desserts. It's a hotel right here. For the last 90 years, this place has been crafting the perfect dessert menu. What are we here for? We are going to eat roughly. This is boiled milk. After we get the boiled milk a bit heavy, we add sugar on the whisk. Okay, let's dish it up. This rindy is made with milk that's been boiled until becoming thick. This is called mawa in Hindi. Sugar is added for sweetness with a splash of rose water mixed with cardamom on top. I don't know. I don't like rose water with sugar. So it's like very rich, creamy, and then chunky. Take a nice big bite. You like it? I would not like that. That's actually fantastic. It never disgusts me. It's a little like cottage cheese, but sweet. The flavor, it's creamy, sweet. It almost tastes like a little bit of honey. But there's no honey. But there's no honey. Bottom's up. We're just getting started. With so many sweets available, this place has a huge kitchen prep area. And we're getting a behind the scenes look at what they're making next. Yeah. We have come to the preparation rooms at this hotel. Again, it's not a real hotel. But if it was, this is the room I was staying in. What is this called? Michelal Fait. Have I mentioned that Jogpur loves dairy? Here they start with mawa, then add a slew of ingredients including char and saffron. That's so saffron. Which gives it its vibrant light color. This cooks in a warm tone. It becomes the paste you see now. This is my offering to your team. What do you think? Yes. Thank you. Once the ball is formed, it gets a literal stamp of approval. It's beautiful. Essentially, they kind of stamped it here. Do you think we could all eat one together? Guys, could you please join me in eating one of these for my show? Cheers. Yeah? Cheers. It's very thick. Almost like Play-Doh, like a soccer play-doh. A ton of saffron flavor coming through. And to get it so fresh, right from the ball, it's themselves. Gentlemen, thank you so much. Well, be careful crossing this tree. Where are we headed right now? We're going to Port Jalebi. I know Jalebi. It's like one of my favorite desserts. Oh, it's like a giant quinoa cake. That's magical. It's this basic flour, batter, sugar. Is there something special about this place? This is a hundred years old. It's the third generation. And there's a line. Wow, this place is popular. How are you doing? For me? Yeah. Wow, that's a big one. I think it's gigantic one for us. They're great. Very good for Jalebi. More. It's a much better one. They're terrible if they're cold. Yeah. It's so much better when you get the mic fresh right out of it. That one is nuts. Look at this. Thank you, sir. I want one right now. Huge Jalebi. The biggest he made. Yeah. See, it's like more chewy than crunchy. Very brittle. I've never had it this way. It's so thin. You ready to try it out? Let's go for it. Yeah. It's so juicy. Crunchy. When you take a bite, the sugar gushes out of it. That is just straight guilty pleasure. I'm such a bad boy. Apparently, they're really good with ice cream. How much tomorrow? I get it again. Me too. Added to one of the most iconic confectionaries, perhaps in all of India, Jodhpur sweets. That's not that far. Yeah, it's Jodhpur. With the same name has sprung up all over the place. It's that good. When you come in here, you've got a sweet tooth. Okay. Your boyfriend just broke up with you. You're sad. You're going to eat away your loneliness. What do you come in here and try? She goes straight to it. That's so sweet. I think we have a ton of here. Yeah. You're saying this is so sweet, so delicious. It can cure any loneliness or heartbreak. All right, cheers. Did I eat it? Mm-hmm. It tastes like dry fruit mixed with molasses, maybe. And that's been a long tradition in India. Having the silver on top. So much to choose from. Are trying to recommend some of the most unique treats offered here. What is that? Rose? It's just around the corner. It's basically an almond sweet. Is it actually rose flavoring? Yes. I must say India is the only place I've been to where they season desserts with flowers. Which other one do you think? This is the famous sweet of Jodhpur. Oh, I think we met Ladoos. Ladoos is actually what they call... Oh, beautiful presentation. Oh yeah, I think we start with the classic and then we'll work our way up to this rose one. Though these balls look somewhat similar, they're pretty much going to be more different. Ladoos means ball, and the robbery Ladoos starts with a mawa gram flour bread that's then strained through this skimmer spoon, creating tiny fried little balls. Those get tossed into a sweet syrup, saffron, and cardamom blend. Finally, they add cardamom powder, rose petals, fresh ones, almonds, and press them into the balls you see here. Now to you, is this a one-biter? No. Two-biter? Yeah. Are you ready? Cheers, a two-biter ball. No, no, four of them. Whoa, that is so rich, so shimmery, kind of crumbly. There's plenty of balls in here. It is luxurious. Is this what kings would eat back in the day? Yeah. I feel like the kings I eat this. Mmm. Oh my god. The rose vada ladoo has a very different version. The oldest one here is the last ball. It's blended and blended almonds and sugar. That's right. This big ball of paste consists mainly of almonds. Then they pile on roasted almonds and a rose syrup. Mix it up, pull it up, then even more rose syrup. Oh, my god. Dry rose petals. Finally, it's like a bunch of rose petals. It's dashed off. Give me a dash of your one. Does the ladoo mean ball? Yeah. Do people ever say like, you don't have the ladoos to mess with me? Does anyone say that? No. That guy's got quite a set of ladoos. Let's try it out. I don't want my hair. I want to go on this. Oh, very sweet, obviously. It's kind of similar texture, but has some crunch in there with the nut. But man, rose flavoring that is out there has really perfumed kind of aroma to it that you taste up in your nose. Are you still working on that? No. She's like, what? Delicious, I love it. But that's not why we came here, is it? We're here for a super secret dessert. But first, the owner is showing me how all this sweets making is possible. Every floor above their main room or they're serving the dessert is just full of pots and pans and cooking different things going on. Look at this place. How many people are working here creating all this stuff? I don't know. 8,200. But then you come up the elevator and you can see there's so many tasks to be done. Now, here they're making rossolla here they're making mava. Mava. So this whole machine they put normal milk in here. When it's solid enough you just dump it into here. I would love to try it. This is a kind of common ingredient here mava, right? Read it with the hand it's very hot. It is. It's very hot. It's kind of sticky. There it is. I get all the too long since burning my hands. You try it together? Let's do it. Wow. It is like the third part of cottage cheese with sugar added. So it's a little sticky as you chew it. This is sweet something that goes along with all the beauty. We give it a shot. It's really hot. That is delicious. Wow. Thank you very much. We came here for one of the most unique desserts in all of India. It's called Pista Pandalore which some ingredients I've never met before. What is this one? It looks like caramelized onions. No, it's not. It's not. Look at this. It's so nutty. It looks like a version of onions. Maybe there's some sugar mixed in there with them. Before we cook it we're going to just sample it a little bit. Can you get it in there? Oh, very perfuming. Come on, take a breathe. One of the most complex but satisfying sweets I've ever discovered. You can't appreciate this food without understanding what goes into it. First, they need to make the pot or green portion of the dessert. It starts with cashews and pistachios that have been soaked in water then ground into a paste. Then they prepare the wok. Are they even going to try this syrup, huh? Yeah, this is the syrup. Oh. I guess I did learn a thing or two in food college. Then they add ghee and the ground nut paste. Pistachio powder brings out more pistachio flavor and eventually the whole concoction becomes a vibrant green paste. Oh, that is a beautiful shade of green. While that cools down we make the masala or the red part. Rose petals, pistachios, roasted almonds, Mishri or sugar crystals, poppy seeds and their own luxurious pan chutney. What is going on here? This is gold. It's not gold. It's silver leaves and it's mixed with sugar syrup and saffron. All right. My wish to not come true. After it's mixed and settles for an hour, it looks like this. How many kilograms of desserts have you secretly done all? I have to take a sweet before selling it. Hey. I feel that. Now, the assembly. Platten the green pistachio paste and cut it into squares. Each piece is shaped into a small cone. Then stuffed with our beautiful masala. Silver is carefully wrapped around the pan. Then the final touch made with a saffron and rose water mixture. He's giving a little bindi to it. Yeah. Exactly. It's like. Yeah. That is. Nice. Going to try it out, right? With you guys too? How do you say cheers? Cheers. Oh, okay. Cheers. Mmm. Mmm. That is delicious. When I had this alone, way too powerful. It was very intense. With this kind of wonderful chewy sheet of pistachio, with that nuttiness balances out the perfumeiness so much. It's a perfect blend. So good. I think you just take this joke. Whether it's complex or super simple, India knows how to take desserts to a whole new level. That's true. Thank you so much for joining me today. It's such a treat to have you by my side this whole day explaining all this amazing cuisine to me. For you guys, you can check out Archana on Instagram. Also for you guys, this video was made possible by OneTrip Vietnam. OneTrip is the hottest waiting tour company in Vietnam. Watch this video. Yep. Yeah. I think we've had a couple of though. The one, the square looking one with the silver on top, I think, I don't know if you guys were here. I think you might have been. We've had sweets a couple times. I've had pond. Yeah. And it doesn't taste that much different in India. It's pretty comparable. Not a fan. It tastes like perfume. Well, there's different types of pond as well. We had Flaming Pond in New Delhi. No, they were trying to get me to try Flaming Pond. Yeah, I did it. I would not. Oh, wait. Did I? I thought you did do it. No, not the Flaming Pond because I wouldn't let somebody stick their hands in my mouth. That's true. And they had to do it. You couldn't hand it yourself. I think they handed me a pond. Yeah. And it was terrible still. But there's different types of pond. So there's like chocolate pond. There's all this other, but there's like rose floral kind. Mm-hmm. It's not, it's for an American palate. Oh, it's just way too different over Flaming Pond. Like it's the day in the 90s and earlier, I suppose, we had this thing called Poporee. People just had it in their house. I was just talking to my wife today. They don't do that anymore. They really don't. I don't know, I don't know why we do that. It was a fragrant thing to make your house smell nice. Yeah, but that's what it tastes like. Yep. Like you took a handful of that. You eat it. I remember when we ate that. That was, I think all three of us, I think were trying to make our food delicious. We made that around on our channel before and Ladoos and other stuff. And just basically everything we've ever had in India tastes better in India. That's what we were told unless you make it. I'm sure you can make it comparable. I'm sure you can. Obviously, I can't make it as good as the guy from that five-star restaurant we went to. Oh, my goodness. They're so good. Or the palace that we went to or the, the food. Sorry. Next time. Next time. Like the five-star restaurant, the palace we went to then. That does sound weird. Yeah, that does sound weird, doesn't it? The palace we went to and there were peacocks and the ground as we ate the mutton. I did feel weird. It was beautiful but I felt weird like going to like a big palace. We were brought there and it was a wonderful experience. Beautifully treated. Yeah, like when people are serving you. Oh, yeah. Always strange. Yep. To somebody who's not used to that. Yeah. But food is good. You like food? I do. Yeah. You like food? Oh, yeah. How is it? Oh, it's pretty good. Yeah. Cool. People always think that we don't let you guys talk. This is just them. This is just them. There's always comments when we all learn videos that said less phones. I don't. I don't do enough. That's it. Now the that's up. Then ? ? I Scared