Food
Daulat Ki Chaat (Saffron Mousse)
By Chef Gaurav Anand, 18 Sep, 2019
Gaurav Anand, chef, caterer and owner of three critically acclaimed and internationally recognized New York City restaurants, is one of the youngest restaurateurs in the city.
Ingredients
- 2 cups whole milk
1 cup whipping cream
Pinch of saffron
4-6 slices of rum baba cake
Fresh fruit (berries)
Almond flakes, candied pecans, edibles flowers (optional) for garnish
Preparation
- Boil the milk with the saffron so that the colour of the milk changes to a light yellow. Once the milk has cooled, add cream and whisk till frothy in texture.
- Layer pieces of rum baba cake in a bowl (or any other soft sponge like cake, soaked with rum) with the berries. Pour the cream froth mixture on top of the cake.
- Garnish with almond flakes, candied pecans and edible flowers.
MORE Food ARTICLES
Heat a non-stick grill pan and grease with some oil. Place the prepared skewers and fry from all sides till golden brown. Serve hot.
Pour the lassi in the prepared glass, put cream and serve chilled garnished with some almonds, raisins, pistachios and saffron strands.
Add a little cooked grams to the pan and mix well. Add this mixture to the grams remaining in the pressure cooker and cook till the grams are completely soft and creamy.
Add cornmeal and mix and cook till the mixture blends well and thickens. Add the remaining ghee and mix.
Traditional Makki ki roti recipe! Serve hot with home-made butter and sarson ka saag.
Add remaining milk, mix well and cook, stirring continuously, till the mixture thickens. Transfer the phirni into a serving bowl and serve warm.
