Kashmiri Chai
Kashmiri chai, also known as noon chai, originates from the Kashmir valley and features a beautiful pink hue that comes from the addition of baking soda.
Ingredients
- 6 tsp Green Tea Leaves
- 15-20 Seeds of green Cardamom plus
- 1-2 tsp. ground Cardamom
- 1-2 tsp. bicarbonate of soda
- 1-2 liter Fresh Full Cream Milk
- 6 tsp. ground pistachio/Almonds
- 6 cups Water
- Salt to taste
Method
- Pour water in a heavy based large pan. Add tea leaves, salt, seeds of green cardamom and bicarbonate of soda.
- Bring to boil reduce heat and simmer briskly for 4-5 minutes or until it reduces to 13 its quantity.
- While it is still boiling pour in it about 2-3 cups of cold water or enough water to make four cups in all.
- Bring to boil and simmer for 4-5 minutes.
- Remove from heat, strain and keep aside.
- Boil the milk with ground cardamom over low heat.
- Pour prepared tea water (Qahwa) in the milk.
- Bring to boil, add salt and simmer for 3-5 minutes over low heat.
- Remove from heat and pour into 6 cups.
- Pour 1 tablespoon of cream or malai. Sprinkle 1 teaspoon of pistachio/almonds over it.
- Now Kashmiri Pink Tea is ready to serve.
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