Daulat Ki Chaat - Delhi Recipe

Daulat Ki Chaat is a very famous sweet desert dish made from the froth of milk. It is a must have item for people living in Delhi, however Lucknow has its own version known as Nimish and Kanpur calls it Makhan Malai or Malai Makhan.

 

Many others also call this sweet dish as "OOS KI MITHAI" meaning The Sweet of Dew, because it was generally made during winter seasons and in old days as there were no refrigerators hence the milk was churned during early hours of morning, so that the froth does not melt or breaks down quickly. Daulat Ki Chaat is also known as NIMASH, among the Jain community, specially between the Sherwali Jains.

I was always wondering why after having so many names, the name Daulat Ki Chaat was most famous among all and I ultimately got the answer after a little research and, well the answer has a logic of how this sweet desert might have got its name Daulat Ki Chaat, and the answer seems logical in explaining the how and why of the question in my mind.

Firstly, Daulat ki chaat is more famous in Delhi, which I had already mentioned, and if you happen to reach Chandni Chowk, a busy market place in Old Delhi, also known for its street food, then you will find many people selling selling this sweet desert.

 

 

Traditionally, this sweet dish is a winter preparation and used to be available between November to March or you can say between the festivals of Diwali to Holi, because the froth which is taken out after churning the milk can quickly get spoiled in hot or warm weather.

Once you have it, then you will witness the softness of this sweet desert, which literally melts in the mouth leaving behind memories. Thus the name Daulat, as it is fleeting or evanescence like wealth and Chaat is a hindi word which literally means licking, because after having such an awesome desert you will not stop licking the plate or cup in which it was served. Thus it will make you feel like you have just licked wealth of food, and so it got its name Daulat Ki Chaat.

Well, friends much with the knowledge, now quickly get your kitchen tools ready as I am going to share this awesome recipe o Daulat Ki Chaat with you. Still reading, C'mon Let's Begin..............

 

 

 

 

Ingredients and Steps: 

 

Heat up a pan. 

 

• Add 1½ liters of full fat milk

Keep stirring and bring to boil.

Once boiled, switch off the gas flame and let the milk cool down completely.

Transfer it to a bowl.

• Add 1 cup malai (fresh cream made from milk)
• Add 1/2 tsp cream of tartar

Mix it well by churning it for a minute.

Refrigerate for 8 - 10 hours.

Take out the cold milk and place it on ice bath.

(ICE BATH: Take a big bowl or tumbler, put lot of ice in it and on top of the ice put the bowl full of milk).

Now using a hand blender / electronic blender, start churning the milk.

You will see froth and foam coming up.

Take out the froth carefully in a smaller bowl.

Similarly, 

• Add soaked saffron to the milk 

 

Churn again to get yellow color froth, keep it in another bowl.

Refrigerate both the bowls for 15 to 20 minutes.

While the froths are being refrigerated.

Crush or grind some peanut chikki.

Now take small serving bowls.

1. Put the white froth first.
2. Top the white froth with yellow froth.
3. Sprinkle little castor sugar on top.
4. Sprinkle little chopped pistachio and peanut chikki.
5. Put few strands of saffron on the top.
6. Put 2 - 3 dried rose petals.
7. Put little silver warq (edible silver foil)

Daulat Ki Chaat is ready.