Kashmiri Chai
Drinks · Easy · 3,021 views
Ingredients
Directions
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1
Add water in a pan, put badyan phool, dar chini, sabaz ilaichi and green tea leaves.
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2
Put the pan on medium flame and cook the tea for 8-10 minutes.
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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.
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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.
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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.
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6
Now add milk in another pan along with sugar and salt and let it boil.
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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).
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8
Blend the chai continuously while cooking to make froth and give it a boil.
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9
add kishmish, badam and pista in it at the end mix it and take it off the stove.
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10
Your tea is ready to serve garnish with some crushed badam pista.
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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.
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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.
