Makhan Malai(Daulat Ki Chaat)


450 gm double cream
50 gm icing sugar
1 tsp rosewater
Few strands of saffron strands, soaked in 2 tbsp warm milk
2 tbsp chopped pistachio
silver leaf


  1. In a large bowl add the cream.
  2. 2. Now whip the cream with an electronic beater until soft peaks just start to form , it’s important not to over beat it.
  3. Now sift the icing and rose water and saffron milk and whisk together for a minute until smooth and a few bubbles appear on the surface. Now Pour the mixture  gently into small serving bowls and chill overnight. Garnish with silver leaf and chopped pistachio and serve.

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