Kashmiri Chai

Drinks 2205

• Serves: 11 People
• Prep Time: 10 Minutes
• Cooking: 25 Minutes
• Calories: 215
• Difficulty: easy

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Kashmiris have a special pink colored tea called noon chai, which has a creamy, buttery and slightly thick consistency. Kashmiri tea has very low-caffeine like other green tea compared to black tea. It is quite nutritious and rich with milk, nuts and spices.
If your tea did not achieve the exact pink color that you see in recipe videos or pics do not worry. In most cases the teas go from a mellow beige to a punchy pink through the miracles of photo editing more often than not. In some cases the tea leaves being used will have a pinkish tinge which is essentially a food dye or pink food dye is used while making the tea.

Ingredients

• Water 1 liter
• Badyan phool (Star anise) 2
• Dar chini (Cinnamon stick) 2 piece
• Kuti hoi Sabaz Ilaichi (Crushed green cardamom) 7-8
• Kashmiri chai (Green tea leaves) 3 tablespoon (heaped)
• Katy pistay badam (Chopped Almond and pistachio) 100 grams
• Kishmish (Raisins) 100 grams (Optional)
• Sugar 3 tablespoon or to taste
• Meetha Soda (Baking soda) 1/4 teaspoon
• Milk 1 liter
• Salt a pinch

Directions

1. Add water in a pan, put badyan phool, dar chini, sabaz ilaichi and green tea leaves.
2. Put the pan on medium flame and cook the tea for 8-10 minutes.
3. After the time add baking soda in the mixture and mix well. A foam will rise and we need to stir it so that it may not over flow from the pan.
4. Run the tea through a sieve into a large bowl, press the tea leaves to extract every last bit of flavor and discard the tea leaves.
5. Pour back and forth from bowl to bowl or use a ladle to drop it back into the bowl from a height to aerate the tea. I suggest doing this in your sink or a prepped surface area since it does splash a bit. . After a full 5-8 minutes of doing this the foam the tea produces will take on a rich bodied pink.
6. Now add milk in another pan along with sugar and salt and let it boil.
7. Now add the strained tea water in it and as soon as you will add it, pink color will immediately came. (If your tea did not obtain pink color you can add food color).
8. Blend the chai continuously while cooking to make froth and give it a boil.
9. add kishmish, badam and pista in it at the end mix it and take it off the stove.
10. Your tea is ready to serve garnish with some crushed badam pista.
11. ___________________Note: In authentic Kashmiri tea salt is added and it is called noon chai. But some non Kashmiri people add both salt and sugar so it’s up to you.
12. In Kashmir, they also add cream and butter along with powdered dry fruits in the tea. This makes this tea ideal for winters as it is filling and body warming. So you can make the adjustment to the tea as per weather and your choice.

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