'Tis the Season of Daulat ki Chaat!

A winter dessert that even Priyanka Chopra Jonas cannot resist.

Shraddha Varma

When Priyanka Chopra Jonas is not busy giving us fashion goals on and off the runway, or giving the Gram a peek into her stylish vacays with her dapper husband Nick Jonas, she gives her followers a peek into her delectable food discoveries. 


The most recent picture that Priyanka shared on her gram has her candidly looking at a bowl of luxuriously garnished Daulat Ki Chaat and aptly captioned "cash in my dessert." A first-of-its-kind experience for PriyankaDaulat Ki Chaat heralds the season of cherished winter delicacies in the country that are must-eats. Priyanka, who was recently in Delhi for the shoot of The White Tiger, based on Aravind Adiga's Man Booker prize-winning novel, took some time off her busy shoot schedule to indulge in this mystical delicacy also called as Malai Makhan. 


Also Read: Indian Mithai to Relish this Winter


Don’t expect to bump into her in the narrow chaotic lanes of Chandni Chowk wearing a hoodie the next time! Priyanka, went out on a lunch date with her co-star Rajkummar Rao at Indian Accent, the celebrated contemporary Indian restaurant manned by leading chef Manish Mehrotra. She took to Instagram to share a picture of her with the restaurant’s version of Daulat Ki Chaat, famous for being served with INR 500 notes. 

Check out the post here:


What is Daulat ki Chaat?


For the uninitiated, Daulat Ki Chaat is one of old Delhi’s most well-kept secret. The milk-based dessert heralds the winter season in the capital city far more than Game of Thrones

Don’t let the name fool you, despite being called a chaat, it has none of the sweet-sour-spicy-tangy flavours. The milk-based dessert is literally a melt-in-the mouth delight and hence rightly compared to a ‘cloud in a bowl’.

What lingers is a floral sweetness lent by saffron, almonds, sugar, and milk. None of the ingredients stay on your tongue for long enough, however, they create a delicate mélange of flavours that makes for an unforgettable experience.


Is it a Delhi exclusive dessert? 


Daulat Ki Chaat is also available in different parts of north India, majorly Uttar Pradesh. Kanpur knows it as Nimish, Varanasi as Malaiyyo, Lucknow as Malai Makhkhan, and in West Bengal's Murshidabad, it is known as Neemas. Whatever the name, the basic recipe for Daulat Ki Chaat remains the same across cities and states, only the toppings and garnishes vary from place to place.

Also read: The century-old recipe of Habshi Halwa from the streets of Old Delhi

How is Daulat Ki Chaat made?


Legend has it, Daulat Ki Chaat can only be made on a full moon winter night by churning milk until it reduces to a creamy foam. Thankfully, we don’t have to be at the mercy of lunar cycles to relish this dessert; any chilly winter night will do. 

It is a long and tiresome process that starts pre-dawn with vigorous churning of milk. Daulat Ki Chaat mostly uses buffalo milk because of its high fat content. The whisked milk is left outdoors for the morning dew to settle over it. The surface of the milk froth is then decorated with saffron, silver leaf, nuts, and boora (a local crystallised sugar). 

Must watch: Chef Ajay Chopra's version of the Daulat ki Chaat

Traditionally, the dessert was prepared only between Diwali and Holi. Why not during the rest of the year? It’s because the dessert may lose its texture and taste in the heat. 

No plans to visit Delhi or UP during the winters? Don’t worry, we’ve got you covered! Here’s a Daulat Ki Chaat recipe from the book Sheherwali: Regal Vegetarian Cuisine of Murshidabad.

Ingredients:

  • 2 litres full fat milk (preferably buffalo milk)
  • 200 grams sugar
  • 1 tbsp rose water
  • ½ tsp saffron

Method:


  1. Boil milk and add sugar. 
  2. Keep boiling the milk for 15-20 minutes until it thickens a bit. Put it in the fridge to chill.
  3. Blend chilled milk with a hand mixer. 
  4. Add rose water and saffron while blending.
  5. Separate the dense froth over the top of the milk with the help of a ‘jharni’ and serve in bowls. 

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