Daulat ki Chaat seems to be a less known streetside dessert sold on carts in delhi and northern parts of india like varanasi and lucknow. It is also called Nimish. In some parts this is also called Malai Makkhan or Malaio.

It is slowly whipped cream collected and chilled in a tray. It is mixed with some khoya (cream cooked down to thick crumbly consistency) then topped with some saffron milk and some nuts or crumbled sugar candy for crunch.

There is a legend that the cream is set to chill overnight and it collects condensation in the moonlight and these dew drops give it a unique flavor. I think it comes from pre refrigeration time where a good time to get chilled milk for whipping would have been the cold night. Getting the milk chilled allows it to whip and froth much easily. We didnt quite leave our cream overnight in the moonlight but we did keep it quite chilled and added some orange blossom water to give it a mystery taste and it worked!

When whipping make sure to whip on medium speed and it takes longer but makes very light cream that will hold itself in the refrigerator. We dusted this with some powdered sugar and as mentioned some orange blossom water and cardamom powder. We collected this cream and refrigerated it to let it chill.

We then crushed some saffron with some sugar in a mortar and pestle. Crushing it with sugar allows to catch the saffron oils in the sugar and also it helps release a gorgeos color even when mixed with cold milk.

Mix in some cold milk and you will get some super fragrant and bright orange liquid.

When its time to serve, spoon some cream into the earthen bowl. Top with some saffron milk. Sprinkle some crushed or chopped pistachios and finish with a few crisp rose petals. 

The dessert seems light and airy, tasting of some clean dairy flavors not very sweet at all. The spoonfuls are cold on the palate and feeling of sweetness comes from the aromas of orange blossom water, cardamom, saffron. The pistachio and rose petals add that crisp crunch every now and then.