Cream Chaat
45 Min

Cream Chaat

This dessert is inspired by a street sweet of India called ‘Daulat ki chaat’ (daulat means rich). It is rich but incredibly light and essentially just a whipped cream but the incremental addition of sugar and saffron makes all the difference.

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Cook Time

45 Minutes



Step 1
Soak the saffron in 1/4 cup cream for 2 to 3 hours or overnight.
Step 2
Using a stand mixer, whip one cup heavy cream with powdered sugar, salt, and kevra water on high speed for the first 3 to 4 minutes then lower the speed until the cream is fluffy. Transfer to a serving dish.
Step 3
Pour the saffron cream into the mixing bowl and whip with kevra water, sugar, and salt until fluffy. Spoon over the plain whip and garnish with chopped pistachios.
1/2 cup heavy cream
Generous pinch of saffron
1 cup heavy cream
1 teaspoon powdered sugar
Few drops of kevra water
Pinch of sea salt
1 tablespoon powdered sugar
2 tablespoons chopped pistachios

Notes & Variations

  • This dessert keeps for 2 to 3 days.
  • Adding more sugar will result in the cream being less fluffy — the lack of sugar contributes to the light texture.
45 Min

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Kewra/Kevra Water

Also known as screw pine or pandan, kewra water is extracted from the highly aromatic screw pine flowers. It is used in India to flavor milky sweets & to add floral notes to intense curries.