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World on your Plate: Daulat ki chaat from Delhi, India

Photographer: Krishna Angira

An Old Delhi specialty made with sweetened milk whisked well, this street-side treat is decorated with saffron and usually crowned with varq, edible silver leaf.

  • 2 cups cream
  • 8 cups milk
  • 1 tsp cream of tartar
  • 1 tsp rose water
  • 1 cup caster sugar
  • 25g chopped pistas
  • A few strands saffron
  • Varq (edible silver leaf)
  1. Blend together the cream, milk and cream of tartar and chill overnight…
  2. The next morning, add the rose water and four tablespoons of the caster sugar to the milk mixture. Whisk well by hand or electric mixer.
  3. Scoop the resulting foam in layers to serving bowls, interweaving layers of caster sugar between them. Beat the rest of the milk to continue creating foam, until all the milk is used up. Chill again before serving, topped with pistas, saffron and varq.