Daulat ki chaat
Photo: Missmansipants · CC BY-SA 4.0

History

Daulat ki chaat is made from milk cream that is set out in the open overnight so the winter dew can work on it, then whipped into froth by hand before dawn. It is sold only in the cold months, by a handful of vendors in Chawri Bazar and around Chandni Chowk, and Delhi's food writers count it among the city's defining winter sweets.

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Common allergens: Dairy, Tree nuts

Make it at home

Yield Serves 4Hands-on 40 minTotal 10 hrDifficulty Advanced

Ingredients

  • 1 litre full-fat milk
  • 250ml double cream
  • 60g icing sugar
  • A pinch of saffron soaked in 1 tablespoon warm milk
  • 1/4 teaspoon cream of tartar
  • 2 tablespoons chopped pistachios
  • Silver leaf (vark), optional

Method

  1. Mix the milk, cream and cream of tartar in a wide bowl and chill overnight in the coldest part of the fridge.
  2. Whisk with a hand mixer or a large whisk, skimming off the foam into a chilled bowl as it forms.
  3. Keep whisking and skimming until you have a large bowl of foam, about 30 minutes.
  4. Sprinkle the icing sugar over the foam and fold very gently.
  5. Drizzle the saffron milk over part of the foam for streaks of colour.
  6. Serve at once in small bowls topped with pistachios and silver leaf.

Tip from the editors. Everything must stay cold; the foam collapses in a warm kitchen within minutes.

Where to eat daulat ki chaat

Daulat ki chaat in Delhi

Featured by TableJourney as a signature dish of Delhi. See where to eat Daulat ki chaat in Delhi or the Delhi signature dishes guide.

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