Daulat Ki Chaat Recipe

Daulat Ki Chaat Recipe Instructions:

Step 1
First, boil one and a half liters full of cream milk, cool it well, and add one cup of cream, add half a teaspoon of cream of tartar, and mix well with a hand whisk. Now we will keep this milk in the refrigerator for 8 to 10 hours and keep the fridge cooling high.
Step 2
Now we will roast the mawa and make pea. Place a non-stick pan over the flame put 200 grams of mawa inside it and roast it on medium flame while stirring continuously with a spoon. Gradually, the mawa will start boiling inside. Keep stirring continuously with the spoon. While slowly roasting, the color of the mawa will start turning brown. We will stir it slowly and brown the mawa well. It will take 25 to 30 minutes for the mawa to become light brown. When the male turns light brown, turn off the flame and cool it a little while stirring slowly.

Step 3
When the light brown mawa cools down a bit, add sugar powder into it and mix well with clean hands. Keep the light brown mawa aside on a plate, chop the almonds finely, chop the pistachios finely, and soak the saffron in half a cup of milk. After keeping the boiled milk in the refrigerator for 8 to 10 hours, we will take out the milk from the refrigerator and add a few more ice cubes in a big spread vessel place the milk vessel over the ice cubes and use an electric hand whisk. Churn the milk thoroughly.
Step 4
While whisking the milk with an electric whisk, foam will start forming on the top of the milk. We will keep removing the foam inside a flat plate with the help of a slotted spoon. When about half of the milk foam comes out inside the plate, then after that we will put the saffron soaked in milk inside the milk along with the milk and again we will mix it with milk and now the foam that will be formed will be slightly yellow because of the saffron. Now we will take out those yellow colored foams in a separate plate. In the same sequence, we will slowly remove all the milk foam by churning it again and again.
Step 5
Now we will keep both the colors white and yellow in the fridge on high cooling for 15 to 20 minutes. After 15 minutes we will take out these milk foams from the refrigerator. Now take a small serving bowl and inside it, take out two tablespoons of white-colored foam, on top of that, take out two tablespoons of yellow color foam and sprinkle a half teaspoon of caster sugar on them with the help of your fingers.
Step 6
Now sprinkle one teaspoon of brown roast mawa on it. Sprinkle chopped pistachios, sprinkle chopped almonds, and crush some dried rose petals with your hands and sprinkle. Sprinkle chopped pistachios, sprinkle chopped almonds, and crush some dried rose petals with your hands and sprinkle. ​So, our very beautiful and tasty Daulat Ki Chaat Recipe is ready to eat and serve.

​Tips And Notes

1 – For Daulat Ki Chaat, one should not use powdered sugar or bada. Caster sugar should always be used for it. Caster sugar is finely ground crystals which, when observed in the recipe, do not spoil its texture and enhance its sweetness.
2 – Cream of tartar is used in Daulat ki Chaat. It stabilizes the foam formed in milk and does not allow it to melt easily. It is also used in many bakery products and is easily available in grocery stores in the market.
3 – The pedal made by roasting mawa can be eaten as is. It is very tasty. You can make it in less quantity also. It is troublesome to roast less mawa in the pan, which is why we have kept its quantity at 200 grams. If you wish, You can also roast 100 grams of mawa or less.
4 – You can also sprinkle chikki made of peanuts and sugar on Daulat Ki Chaat by grinding it in the Imam Dasta. Its crispiness also improves the taste of Daulat Ki Chaat.

Faq

Q: What does the daulat ki chaat taste like?
Ans: Daulat ki chaat is prepared in a slow process by adding saffron to milk. Its taste is bland and when it is served to the customer, it is served with chopped dry fruits, caster sugar, and brown roasted mawa on top, which gives an amazing sweet least.
Q: Where is Daulat Ki Chaat most famous?
Ans: Daulat ki Char is a delicious dish made only in the cold winters. It is made by a very famous Khemchand artisan in Chandni Chowk Parantha Wali Gali in front of the Red Fort, Delhi.
Q: Where was Daulat Ki Chaat invented?
Ans: Old historians say that a long time ago, it was made from mare’s milk by a special tribe in Kazakhstan, after which it also started being made by the Mughal rulers through Afghanistan.

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In Conclusion

Welcome to the Khana Khilana Recipe Blog. Today we have told you about Daulat Ki ChaatRecipe. In this recipe, We told you that after boiling the milk and cooling it, malai and cream of tartar are mixed inside it and kept in the fridge on high cooling for 8 to 10 hours. After 8 hours, it is taken out from the fridge and stirred slowly with a hand whisk to froth it. After that, froth is prepared by mixing saffron. To do the survey, white froth is sprinkled with yellow froth and caster sugar, roasted mawa is added, dry fruits are sprinkled and silver work is used for the survey. We hope you enjoy this recipe. Which recipe do you want to know about please write us our next recipe on the blog will be the same. Do write to us for any kind of advice and suggestions. We respect your valuable suggestion. Thank you.