Kashmiri Chai Recipe a Mouth-watering (Pink Tea) 2022
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Loading... - Rani Supnekar
- 03 Apr 2022
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Kashmiri Chai is a milky chai made of green leaves. Green tea leaves are used to brew Kashmiri Chai Recipe which is an antioxidant.
It helps reduce the risk of heart attack or stroke and decreases the formation of clots in the blood. L-theanine is an amino acid found in tea that helps reduce anxiety and stress.
This is a unique Kashmiri chai recipe that was invented by Kashmiris as the name shows. Unlike other teas, Kashmiri chai includes salt that provides it with a savoury and unique taste.
The tea is formed in a pinkish colour and it is also called pink tea.
Another name of this tea is ‘Noon tea’ that is derived from the Punjabi word ‘Loon’ which means salt. This tea is really famous in Pakistan, India and other South Asian countries. It is mostly served with bread and nuts.
Kashmiri Chai Background
Kashmiri chai is an essential part of weddings, birthdays and special dinners, particularly on winter days.
In Afghanistan, it is referred to as ‘Shor Chai’.
There is no particular time for having Kashmiri chai, however, it is frequently used in winters because of its warming ingredients.
It is generally served with sheermal, kandir tchot, Kashmiri bread, bakarkhani and kulcha. Kashmiri chai increases mental ability, maintains fluid levels in the body and reduces headaches.
If you add a pinch of cinnamon powder to the tea, it will also reduce joint pain. Saffron is also known for lifting spirits on a cold day.
Origin of Kashmiri chai
The origin of Kashmiri chai is still not confirmed. It is said that it originated in the Kashmir valley located between Pakistan and India. Though green tea leaves are not harvested there, this specific recipe is believed to be developed there.
A few experts also link it back to Yarkand in Turkestan where the tea is made with milk, salt and butter. Kashmiri chai is mostly taken in breakfast or at late afternoon tea and is frequently made in winters.
Variations of Kashmiri chai
There are a lot of variations in traditional Kashmiri chai. Here are some of the notable variations OF Kashmiri chai.
· Organic Kashmiri chai
This chai includes all the organic ingredients to make tea. It doesn’t include baking soda to give it a pinkish colour.
· Traditional Kashmiri chai
This chai is made by adding baking soda that turns chai into a perfect pinkish colour.
· Kashmiri chai with nuts
People add some nuts before serving the Kashmiri chai that enhances its flavour.
What to serve with Kashmiri chai?
Kashmiri chai can be served after dinner or as a late afternoon tea. You can even take it at any time of the day. You can serve sheermal, kulchay, bread or biscuits with the tea to complement its taste. If you want to serve it after dinner, you can see the menu mentioned below.
Mains: BBQ rice, chicken tikka, nihari, anday chanay and karahi can be the perfect options
Bread: you can serve Kashmiri naan, sheermal, bread and bakarkhani with Kashmiri tea
Vegetarians: Veg raita, aloo sabzi, daal mash and karela pyaz
Appetizers: Dry fruits, crackers, nuggets and potato cutlets will compliment Kashmiri chai
Desserts: Desert may include jalebi, gulab jamun, zarda or gajar halwa
Tips for the smooth cooking process of Kashmiri Chai
Though the Kashmiri chai recipe has limited ingredients, it needs full concentration and expertise to make a perfect Kashmiri chai.
You have to follow the steps very carefully and measure the ingredients accurately to get a scrumptious and warming cup of Kashmiri chai. Here are some helpful tips to consider while making Kashmiri chai:
· Always buy good quality green tea leaves to get the real texture of your Kashmiri chai
· Always follow the recipe accurately and measure your ingredients exactly
· Boil water on medium flame and add leaves of green tea, then turn the heat on slow to perfectly brew the tea
· If you feel the water has reduced and the tea leaves are sticking to the bottom, add chilled water right away
· When you add chilled water turn off the flame and whisk the tea for around 5 to 10 minutes
· The more you whisk the tea, the better you get the colour and taste
· Boil milk separately and then add in the boiling tea because boiling the tea and milk for a long time will turn the pink colour darker
· You can also add powdered milk in tea but fresh milk always tastes better in Kashmiri chai
· Garnish your Kashmiri chai with sliced pistachio and almonds to enhance the flavour
COOK TIME: 25 mins
SERVINGS: 6 cups
INGREDIENTS
· 6 green tea leaves
· Salt to taste
· Sugar to taste
· 1-2 cardamom powder
· 15-20 seeds of cardamom plus
· 6 cups of water
· 1-2 soda bicarbonate
· 1-2 litre full cream fresh milk
· 6 crushed almonds and pistachio
INSTRUCTIONS
Take a heavy-based saucepan
Bring water to boil
Add green tea leaves along with cardamom seeds, salt and soda bicarbonate
Bring to boil again
Reduce heat and quickly brew it for 4 to 5 minutes or until the water reduces to half
Keep the water on boiling
