Daulat ki Chaat

Name: Daulat ki Chaat
Prep time: 8 h
Cook time: 20 min
Total time: 8 h 20 min
Yield: 6 servings
Cuisine: Delhi
Ingredients: 1 litre Full fat milk; 100 g milk cream (malai); 4 tbsp Sugar; 1 pinch Saffron; 50 g khoya; 2 tbsp pistachios; 2 sheets silver varq; 0.5 tsp rose water

An airy, saffron-dusted milk foam dessert unique to Old Delhi's winter mornings, traditionally whisked outdoors overnight to catch the dew.

🇮🇳India· Delhi

Prep: 480 min
Cook: 20 min
Total: 500 min
Servings: 6
Difficulty: Hard
Calories: 180 kcal

Ingredients

0 of 8 gathered

Servings

Equipment

•Large wide vessel
•Whisk or hand beater
•Muslin cloth

Nutrition

Per serving, approximate

Calories: 180 kcal
fat: 10 g
carbs: 16 g
fibre: 0 g
protein: 5 g
calories: 180 kcal

Instructions

1
Chill the milk and cream thoroughly. Ideally, leave them overnight in a wide, shallow dish outdoors on a cold night.
2
Early next morning, whisk the chilled milk fast and continuously with a hand whisk.
3
Keep whisking until a thick, light white foam rises to the top.
4
Gently scoop only the foam with a flat spoon into another bowl. Discard the leftover liquid milk.
5
Repeat the whisking and scooping until you have collected enough foam.
6
Gently mix sugar and a few strands of saffron dissolved in warm milk into the foam.
7
Spoon the foam into small serving bowls, piling it up lightly.
8
Scatter grated khoya (dried milk solids), chopped pistachios and silver varq (edible silver leaf) generously on top. Serve immediately.