दौलत की चाट | Daulat Ki Chaat | Sanjeev Kapoor Khazana

Ingredients

1½ litres full fat milk

1 cup malai

½ tsp cream of tartar

Ice cubes as required

A large pinch of saffron, soaked in water

Garnish Peanut chikki as required

Castor sugar for sprinkling

Grated mawa as required

Slivered pistachios

Dried rose petals

Saffron strands

Silver warq

Method

1. Bring milk to a boil in a deep pan, stirring in between. Take the pan off the heat and allow the milk to cool to room temperature.

2. Transfer the milk in a large bowl, add malai and cream of tartar and whisk well. Keep this in the refrigerator overnight.

3. Take sufficient ice cubes in a large shallow bowl and place the chilled milk over it. Beat this with an electric hand blender till foamy, collect this foam and put in a bowl. Repeat the process for half of the mixture.

4. Add soaked saffron in the remaining half and beat till the mixture is foamy, collect this foam and put in another bowl. Repeat the process till the mixture is over. Keep both the bowls in the refrigerator for 10-15 minutes.

5. Coarsely crush peanut chikki in a mortar and pestle and set aside for garnish.

6. Bring the bowls out of the refrigerator and transfer white foam in to serving bowls and add the saffron foam on top of each bowl.

7. Sprinkle castor sugar and garnish with grated mawa, crushed peanut chikki and slivered pistachios. Crush dried rose petals and sprinkle, add saffron strands and silver warq. Serve immediately.