Daulat ki chaat
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A cloud-light froth of sweetened milk and cream, whipped in the cold winter night and topped with saffron, khoya and nuts; sold only in winter in Old Delhi.
Region: Old DelhiOccasion: Winter mornings (roughly November to February)Time: 1 hour + overnight chillingServes: 6Vegetarian
Ingredients
- 1 litre full-cream milk
- 1 cup fresh cream
- 4 tbsp powdered sugar
- A pinch of saffron soaked in 1 tbsp milk
- ½ tsp cardamom powder
- 2 tbsp khoya (mawa), grated
- Chopped pistachios and silver leaf (varq) to decorate
Method
- Mix the milk and cream and chill overnight in a wide pan, traditionally left out in the cold winter air.
- Early in the morning, whisk hard with a hand whisk or churner until froth forms on top.
- Skim off the froth with a spoon into a bowl, and keep whisking and collecting until little liquid is left.
- Gently fold the powdered sugar and cardamom into the froth.
- Top with saffron milk, grated khoya, pistachios and silver leaf. Serve at once, before it melts.
History
Daulat ki chaat is a speciality of Old Delhi; sellers prepare it before dawn because the froth holds only in the cold. Similar winter desserts are made in Lucknow and Varanasi under other names.
Significance
Its short winter season and delicate texture make it one of the most sought-after treats of Old Delhi.