Daulat Ki Chaat
I am obsessed with Chaats but it is a dessert in the disguise of chaat.
Okay, okay if it sounds very confusing then do check the recipe. Make it by yourself ,enjoy its creamy texture and thank me later for introducing you to this snow like pud.
Ingredients:
Full fat milk - 1 Liter
Vinegar - 2 tbsp or Cream of Tartar - ½ tsp
Malai ( of Milk and not fresh cream) - 1 cup
For garnish
Peanut Chikki (crushed into smaller chunks)- 1-2 pieces
Khoya/Mawa - ½ cup
Caster Sugar - 4 tbsp
Silver Vark - 2
Saffron strands - 8-10
Saffron water - soak 8-10 strands in hot water
Note - this quantity will give you 2-3 servings and the ingredients for garnishing will be equally divided b/w all 3 servings.
Method:
Bring the full fat milk to boil and allow it to cool down completely.
Once it is cooled, add vinegar/cream of tartar and malai, churn it with the hand blender for 5 minutes nicely.
You’ll be able to see malai completely mixed with the milk and the milk will look a lot more thick and curdled at this point.
Cover it with a lid and refrigerate it for 8-10 hours or overnight.
Now take this refrigerated container and keep it in a bigger container half full of ice so that malai doesn’t melt due to temperature change.
Blend it now with the help of an electric blender until you start getting froth.
Gather the froth in a bowl/plate with the help of a spoon/tea strainer.
Keep churning it and removing the froth until we have 1 big bowl full of froth.
Add saffron water to the milk now and keep churning at a high speed until we have another big bowl full of froth.
Ensure to collect only froth and avoid taking milk in the bowls.
Serve the plain (white) froth in the bowls first followed by saffron froth. Garnish it with crushed peanut chikki, mawa/khoya, caster sugar (add nicely as this is the only sugar going in).
Decorate it with saffron strands & vark and serve.
PS - The remaining milk can be used as rose/almond/any flavor shake.
