Treat yourself to this sweet Daulat Ki Chaat with refreshing rich flavours from the streets of Delhi.
|Full cream milk/Buffalo milk||1 Liter|
|Dairy cream||1 Tablespoon (full fat)|
|Cream of tartar||1 Teaspoon|
|Silver leaf||4 (chandi ka vark)|
|Castor sugar||To Taste|
|Chopped pistachios||1 Cup (16 tbs) (boiled and de|
1.Boil the full cream milk.
2.Once cool, add dairy cream and cream of tartar & refrigerate it overnight.
3.Next day, whisk it in a bowl and keep removing the froth in a plate.
4.Drain the milk from the froth plate & refrigerate it till set.
5.Add saffron strands to the remaining chilled milk.
6.Whisk it & keep removing the saffron froth in another plate
7.Drain the milk from the saffron froth plate & refrigerate it till set.
8.In a mini chaat bowl put the plain froth first & then the saffron froth.
9.Sprinkle some castor sugar and chopped pistachios on top.
10.Garnish with silver leaf (chandi ka vark) on top & serve!