Daulat Ki Chaat

1 liter whole milk 
250 ml heavy cream 
1 tsp cream of tartar 
2 tablespoons shuker (or boora, an unrefined powdered brown sugar), or raw muscavado sugar 
Few saffron strands mixed with 2 tablespoons milk 
2 sheets silver leaf (varq) 
2 tablespoons chopped pistachios 
1 tablespoon finely ground pistachios 


1. Cook down 1 cup milk to a dry clotted consistency over low heat so it doesn’t burn. It should end up with a slightly crumbly texture and no colour (kurchan). 
2.Combine the rest of the milk, cream, cream of tartar, and chukar in a large bowl, and refrigerate overnight. 
3. Whisk the cold milk mixture with an electric mixer with a whisk attachment, stopping occasionally to remove the froth onto a platter with a wide spoon. Do not over whisk. You are looking for steady but soft froth. When the platter is full of the clouds, drizzle with saffron milk and top with crumbled kurchan and sheets of varq. Alternatively, spoon the froth into smaller shallow dishes. 
4. Shake over the ground pistachios with a sieve and top with the chopped pistachios.  
5.If you can’t serve immediately, keep refrigerated and serve within a few hours.