Everything you need to know about Daulat ki Chaat

1. ​An overview

​An overview

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.

2. How is it made?

How is it made?
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.

3. The essence

The essence
Power-packed with flavours, Daulat ki Chaat is like a small landscape of foam, light as a snowflake blended with sweetened mawa and topped with a saffron mixture and dry fruits. The perfect blend of crunchiness and sweetness that this dessert dish offers is nothing less than a fresh breeze of flavours to the taste buds.

4. The other faces

The other faces
After earning a sect status pan India, this dish is now being explored in various forms by the chefs. The different varieties of this dish, easily available in other cities include Malaiyo in Varanasi, Malai Makhan in Kanpur and Nimish in Lucknow.

5. As a part of fine dining

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All thanks to Indian Accent and many other fine dining restaurants, that have added this iconic dish to their regular dessert menus, it is interestingly available throughout the year in these restaurants to surprise your taste buds.
[“source=timesofindia”]