Daulat Ki Chaat

By Chef Reetu Uday Kugaji October 8, 2020 In Desserts, Indian, Indian Street Foods, Indian Sweet, Vegetarian 0 No tags 0

The Super Delicious Delicacy Daulat Ki Chaat is prepared and is available in Purani Dilli prepared by Rakesh Kumar Baburam who belongs to Uttar Pradesh ,has inherited this skill from his grandfather…. but now you can find this delicacy almost everywhere in Delhi too…where you may relish it in freezing winters. Daulat Ki Chaat is also known as Nimish in Lucknow, Malaiyo in Varanasi and adorably known as Makhan Malai (Malai Makhan) in Kanpur.

Thinking of the snowflakes in winter… I thought of preparing it today as the winters are soon approaching.

Prepared with full-cream milk and cream churned with the wooden Madhani till it gets foamy. This froth and saffron-tinged froth is placed in earthenware bowls sprinkled with Rose water, Boora, Khurchan, Jaggery and peanut brittle, Saffron strands, slivered and chopped Pistachio nuts, almonds, edible dried rose petals laced with silver leaf.

Preparation Time: 10 minutes

Cooking Time:15 minutes

Refrigeration Time: Overnight

Makes: 4 small bowls

Ingredients and Quantity:

Full-Fat Milk- 1 ½ liter

Fresh Cream- 250 ml.

Cream Of Tartar- 3/4th tsp.

Saffron- 1/4^th gm. Steeped in 2 tbsp. of lukewarm milk

Boora (Unrefined powdered brown sugar)- 2 tbsp.

Rose Water- 1/4^th tsp.

Milk Khurchan – 2 tbsp.

Jaggery and Peanut brittle / Nuts and Rose Petal Brittle- 1 tbsp.

Saffron Strands- a pinch

Pistachio nuts, finely chopped- 1/4^th tbsp.

Pistachio nuts, slivered- ¼ th tbsp.

Almonds, finely chopped- 1/4^th tbsp.

Almonds, slivered- ¼ th tbsp.

Edible dried rose petals- 2 tsp.

Silver sheet (Chandi Ka Warq) – 1 small sheet.

Method:

Bring the milk to a boil in a heavy-bottomed pan. Transfer in to another bowl to cool it completely.

Now add the cream, cream of tartar, 1 tbsp. of boora and mix.

Cover and refrigerate it overnight.

In the morning place this bowl over ice cubes and churn it with a wooden madhani or an electric hand blender.

Remove the foam and place it in earthenware bowls. Sprinkle Boora.

Now add the saffron in the milk and churn again. Place this saffron foam on top of the white foam.

Sprinkle with rose water, khurchan, jaggery and peanut brittle, saffron strands, slivered and chopped Pistachio nuts, almonds, edible dried rose petals.

Serve chilled laced with silver leaf.