1 liter of whole milk
250 milliliters of heavy cream or liquid cream
1 teaspoon cream of tartar
2 tablespoons boora (unrefined powdered brown sugar)
A few strands of saffron mixed in two tablespoons of milk
2 tablespoons chopped pistachios
- Mix the milk with the liquid cream, the cream of tartar, the saffron with milk and the sugar.
- Refrigerate the mixture overnight.
- Beat the cold milk mixture with an electric mixer with a whisk attachment (remove the foam that is created with a wide spoon)
- When the plate is full of clouds, sprinkle with ground pistachios.
- If it cannot be served immediately, keep it refrigerated and serve as soon as possible.
Despite the fact that it is an essential dessert in the gastronomy of India, not much is known about it, its origin is tied to a series of historical fables of which there are no certainty.
The truth is that whether it is a gift from the Mongols or the Afghans, what remains undeniable is how brilliant Daulat Ki Chaat is, in its creation, taste and appeal! Truly a culinary magic.