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Daulat Ki Chaat Recipe

Daulat Ki Chaat
How To Make Daulat Ki Chaat

There is one type of chaat that is exclusively available only in winters in this evergreen market and that is daulat ki chaat. This foamy dessert is made by churning milk rigorously for hours and then it is left to sit out in the cold night.

  • Total Cook Time 20 mins
  • Prep Time 10 mins
  • Cook Time 10 mins
  • Recipe Servings2
  • Easy

Ingredients of Daulat Ki Chaat

  • 1 Litre Whole milk
  • 250 mililitres Heavy cream
  • 1 tsp Cream of tartar
  • 2 tbsp Bura (or boora, an unrefined powdered brown sugar; see note above)
  • Few saffron strands mix
  • A few tablespoons kurchan, to serve
  • 2 sheets varq (edible silver)
  • 2 tbsp Chopped pistachios
  • 1 tbsp Finely ground pistachios

How to Make Daulat Ki Chaat

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For the kurchan, cook 1 cup milk down to an almost-dry clotted consistency over low heat so it doesn't burn. It should end up with a slightly crumbly texture and no color.
Combine milk, cream, cream of tartar, and bura in a large bowl, and refrigerate overnight.
Whisk the cold milk mixture with an electric mixer with a whisk attachment, stopping occasionally to remove the froth onto a platter with a wide spoon (and not allowing the cream to be beaten into stiffness—you're looking for steady but soft froth here).
When the platter is full of the clouds, drizzle with saffron milk and top with crumbled kurchan and sheets of varq. (Alternatively, spoon the froth into smaller shallow dishes.)
Shake over the ground pistachios with a sieve and top with the chopped pistachios.
If you can't serve immediately, keep refrigerated and serve within a few hours.
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