Homemade Daulat Ki Chaat


Are you fond of Indian chaat but have you ever heard or tasted sweet chaat. Sounds, weird but it’s true. The Daulat ki chaat is one of the famous street food of Delhi and is also a rich dessert of Delhi. It was introduced to the capital city Delhi by Khemchand adesh Kumar, a farmer from Muradabad.

Pistachios-Homemade Daulat Ki Chaat
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This different variant of chaat is prepared with ingredients such as milk, cream, sugar, saffron, and peanut chikki. It is prepared and consumed during winter.

Make this delightful dessert at home with this Daulat ki chaat recipe from Chandani Chowk of Delhi.

Per serving contains 310 kcal

  • Carbohydrates 110.5g
  • Protein¬† 70.8g
  • Fat 170.4g
Prepare time: 10 hr 15 min
Cook: 20 min
Ready in: 10 hr 35 min


castor sugar-Homemade Daulat Ki Chaat
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  • 1 1/2 litres of milk
  • ice cubes as required
  • 1 cup malai
  • 10-15 saffron strands, soaked in water
  • 1/2 tsp cream for tartar
rose petals
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For Garnish

  • 1 slab of peanut chikki
  • castor sugar for sprinkling
  • Grated mawa
  • silvered pistachios
  • dried rose petals
  • saffron strands
  • silver warq


Homemade Daulat Ki Chaat
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  1. In the first step, take a pan and add milk to it and boil it. Keep stirring in between, and after one boil, turn off the flame and let it cool to room temperature.
  2. After that, transfer this milk to a bowl and add malai and cream of tartar and whisk it properly.
  3. Keep this mixture inside the refrigerator for 8-10 hours.
  4. After 10 hours, take out the milk and add few ice cubes to it and beat it with an electric blender until frothy.
  5. Now collect the foam and transfer it into a bowl and repeat this process until the mixture remains half.
  6. Then add soaked saffron into the remaining mixture and beat until it is frothy and collect the foam.
  7. Transfer this foam into another bowl and repeat the process until the mixture gets over.
  8. Keep both the bowls inside the refrigerator for 10-15 minutes.
  9. Now take a mortar and add small pieces of peanut chikki into it. Coarsely crush it and keep it aside for garnish.
  10. Now take out both the bowls from the refrigerator.
  11. Take a bowl and add white foam first and secondly add saffron foam on top of it.
  12. Now sprinkle castor sugar and garnish with grated mawa, slivered pistachios, crushed peanut chikki.
  13.  Crush the dried rose petals and sprinkle over them and lastly, garnish with saffron strands and silver warq.

So, the sweet Daulat ki chaat is ready to serve. Add a star to your dessert with this Daulat ki chaat dish.