Kashmiri Chai
Kashmiri Chai

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, kashmiri chai. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Kashmiri Chai is one of the most favored of recent viral meals in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Kashmiri Chai is something that I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can cook kashmiri chai using 10 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Kashmiri Chai:
  1. Make ready 1 litre water
  2. Get 4 teaspoon Kashmiri Chai leaves 1 teaspoon per 250 ml cup
  3. Make ready 1/2 teaspoon Baking Soda
  4. Get 500 ml Ice-cold water or ice-cubes
  5. Take 1 litre milk
  6. Make ready 1/2 teaspoon salt
  7. Prepare 3-4 Cardamom/Elaichi seeds crushed in mortal pestle
  8. Prepare to taste Sugar
  9. Prepare Almonds, crushed to garnish
  10. Make ready Pistachios, crushed to garnish
Instructions to make Kashmiri Chai:
  1. Heat 1 litre water in a large & wide sauce pan. Once it reaches a boil, add 4 teaspoon of green tea leaves. The sauce pan needs to be large enough for pouring and re-pouring the tea later so make sure to choose a large size.
  2. Let the mixture boil for 10-15 minutes till it reduces to about half the initial amount. This usually takes 10 minutes if you are boiling one litre of water but can take longer if you are making a larger quantity. The initial mark at the edge of the pan can be used as an indicator.
  3. Turn heat to low and add baking soda/meetha soda. The soda will bubble up and there will be a hint of pink around the edges. This is what creates that trademark pink shade in the Kashmiri Chai. Too much baking soda can result in a bitter after taste so be careful when adding. ½ teaspoon is good for 1 litre of Kashmiri Chai.
  4. Cook this mixture on medium heat for 3-4 minutes and it will turn into a dark brown shade with hints of red. Turn off the heat, and strain the green tea. The straining step isn't essential but it creates less mess when doing the mixing step later on.
  5. Fill a jug with 500 ml of ice-cold water. Add a few ice-cubes to make sure it is chilled.
  6. Take a large spoon or soup ladle and stir the tea mixture by pouring and re-pouring it from a height. This is known as ‘paitha lagana’ in Urdu. Pour and re-pour using one hand and add ice-cold water slowly from the other hand. Continue doing this for at least 5-10 minutes as this is what brings out the pink colour.
  7. Make sure you use a big saucepan as this will create a bit of a splatter especially till you get the hang of it. Clean up the splatters after you are done with this step as they are difficult to clean once they are dry. Once you are done with the ‘paitha lagana’ step and the colour of the tea is dark red, strain it another sauce pan.
  8. The Kehwa for the Kashmiri Chai is ready and can be poured in a jug and kept in the fridge for a week or so till you decide to add the milk to make the chai. Based on the quantity in the recipe you should have around 1 litre of Kehwa.
  9. Heat the Kashmiri Chai Kehwa in a sauce pan. Add milk to taste. The ratio that I prefer is 1:1, that is for every 500 ml of Kehwa I add 500 ml of milk. If you prefer it creamier than you can add more milk and if you find the milk version to be too heavy then you can add more Kehwa.
  10. Add crushed cardamom seeds, ¼ teaspoon of salt and sugar (if using). Bring to boil. Once it comes to boil, lower heat to simmer and cook for at least 15-20 minutes. If you are making a larger quantity then keep on simmer for longer. Keep an eye on the tea to make sure it doesn’t boil over, and if necessary add more milk.
  11. Taste and adjust salt & sugar content if required. If you want it creamier add a bit more milk and if you think it is too creamy then add a bit more Kehwa. Pour into mugs and add crushed almonds and pistachios for garnish.

So that’s going to wrap it up for this exceptional food kashmiri chai recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this webpage on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading, I hope My site becomes “the place to be” when it comes to kashmiri chai cooking. Go on get cooking!