Uttar Pradesh has been famous for its nawabi and muglai dishes a lot and one of them being Nimish or daulat ki chaat.This is basically froth from the milk served with dryfruit and some essence. Nimish is the name given in Banaras city ,one can find these delicacies in gallies of ganga ghat very old and traditional dessert from the oldest city in the world. This same dessert is called daulat ki chaat in Lucknow, daulat ki chaat means rich persons dessert. Which only the Nawabs ate this came to street through the chefs from palace, so the name daulat ki chaat.In my house everyone calls it dudh ka badal😀cloud of milk.a melt in the mouth sweet .its served in winters as this time its easy to churn the froth from milk,this recipe i was planning to post from so many months but just thought my not on New year a great start for 2019.
Wishing you all a lovely 2019 ,lets get the recipe
#purvanchalstadka #foodbloggers #nimish#banaraskakhana#indianfoodblogger
Ingredients
- 1/2 litre whole milk
- 150 gms cream
- 150 gms sugar (powdered)
- 1/2 cup pistachio finely chopped
- 2 tablespoon rose water or kewara essence
- Few strands of saffron
- 1/2 cup warm milk
- 1 tablespoon elaichi powder
- 1/2 tablespoon citric powder or cream of tartar
Method
- Boil milk and cool it completely
- Add cream and citric powder
- Mix it well
- And refrigerate it overnight
- Next day remove from fridge add powdered sugar and start blending
- In few seconds you will notice the froth, bubbles
- Take a spoon and gently scoop the froth and keep in another bowl
- Mix saffron in luke warm milk
- After the milk remains half add in the saffron milk and blend in the same manner
- And remove the froth till the milk is evaporated
- Sprinkle rose water or kewara essence whichever you like
- Sprinkle elaichi powder
- And garnish with chopped pistachio
- Serve them in a bowl
- Your Nimish is ready
- Enjoy
- The remaining milk below the froth has to be poured on the froth while serving
Purvanchal Tadka 
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