Daulat ki Chat

Daulat ki Chat

       Known for the magical flavours, Purani Dilli is the place that shares its secrets with those who seek. Known for the rich market that not only sells handcrafted garments, but also dishes out delicacies that one cannot forget for life. And, one of those dishes is ‘Daulat ki Chaat’. 

      The name might confuse you, but it’s actually a dessert that's melt-in-your-mouth and can warm-up-you-heart. Available only during the winter season ( November, December, and January). The special chaat uses milk as the main ingredient and if you want to taste the best version of it, you can visit Kinari Bazar of Chandni Chowk between 9 am-2 pm or Nai Sarak between 4-6 pm. Before you rush out to explore this heavenly soufflé, let us take you through a tasteful ride of its evolution, how it is made and its journey to the fine dining spaces.

      All thanks to Khemchand Adesh Kumar of Moradabad, who was actually a farmer by profession and later introduced the capital city with this sweet version of chaat. This iconic dish comprises raw milk that is mixed with cream and cooled over an ice slab overnight. 

      After 8-10 hours of cooling, a portion of this is removed and whisked by hand until light and frothy. This sweetened milk mix is then blended with khoya and chenna. Served in ‘donas’ or ‘kulhad’, this nutrient-rich dish is topped with extra khoya and a pinch of a saffron mixture.

Daulat ki Chaat

Course:Snack

Cusine:Delhi Chat

Diet:vegetarian

Ingredients: 

• 1 liter whole milk
• 250 milliliters heavy cream
• 1 teaspoon cream of tartar
• 2 tablespoons bura (or boora, an unrefined powdered brown sugar; see note above)
• Few saffron strands mix with 2 tablespoons milk
• A few tablespoons kurchan, to serve
• 2 sheets varq (edible silver)
• 2 tablespoons chopped pistachios
• 1 tablespoon finely ground pistachios

Directions

1. To make 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.
2. Combine milk, cream, cream of tartar, and bura in a large bowl, and refrigerate overnight.
3. 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.)
4. Shake over the ground pistachios with a sieve and top with the chopped pistachios.
5. If you can't serve immediately, keep refrigerated and serve within a few hours.

                                                                                                                                           EnjoyFood!