Kashmiri Chai

Kashmiri (Noon / Gulabi / Pink) Chai To prepare prepare a traditional traditional Kashmiri Kashmiri Chai, slightly slightly fermented teas is mostly mostly preferred. preferred. Only whole milk will help you bring the perfect taste of Kashmiri Chai. Skimmed milk will spoil the flavor and the tea will appear muddy in color. Kashmiri Chai also has the all of the goodness of a regular Masala Chai. Most of the spices used in it have certain health properties. They act as a good pain reliever, help to  promote digestion, improve memory and helps fight against coughs and colds by giving the immune system a bit of a boose. ike tea leaves, saffron is a powerful antio!idant, used for acne treatment, asthma and arthritis amongst others. Kashmiri Chai takes time to develop and it"s salty taste might feel a bit strange at first to your palate but if brewed properly, a single sip can transport your mind and soul to the cool, pictures#ue valley of Kashmir. Kashmir.

Serves:  $

Kashmiri Chai Ingredients • •

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% cups of water & tablespoons semi'fermented tea leaves ()'&* seeds of green cardamom (+& teaspoons ground cardamom (+& teaspoon bicarbonate of soda ( or -  of cinnamon bark  teaspoon of crushed peppercorns ( teaspoon poppy seeds ( pint whole milk ( tablespoons fresh cream /malai0 1 teaspoons ground pistachio 1 teaspoons of powdered almonds 2ew strands of saffron /optional0

How to make Kashmiri Chai •

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3our water in a large pan and add tea leaves, salt, seeds of green cardamom and bicarbonate of soda to it. 4ring to boil and then simmer #uickly for &*'5) minutes or until it reduces 165th its original #uantity. 7 burgundy6dark pinkish film will appear on the surface which indicates that it is boiled to the desired level. 8hile it is still boiling, add the cinnamon bark, poppy seeds, crushed peppercorns and about &'1 cups of cold water. 4ring to boil and simmer for 5') minutes. 9emove from heat, take the boiled tea in the ladle and raise the level of the ladle about :'(* inches and pour the tea back to the pan. 9epeat it for at least ten to twenty times. This will bring a change in the color of tea.

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Stop the process when you find the color becomes peachy 6 burgundy with a prominent pink tinge and let it sit for a while. Strain the tea and keep it aside. 4oil the milk with ground cardamom over low heat and add the prepared tea blend to it. 4ring to boil and simmer for 1') minutes over low heat. 9emove from heat and pour into the cups which are already filled with crushed almonds and  pistachios. Spoon the thick cream or malai and sprinkle ( teaspoon of pistachio over it to garnish. ;ou can also add few strands of saffron on the top.

PS: 7dding e!cess amount of baking soda will sweeten the tea even if sugar is not used to prepare it. 7lso be careful to use the correct proportion of tea leaves because the desired pinkish color will not be obtained if more than the re#uired amount of tea leaves are used.