Kashmiri Chai (Pink Tea) Leaves
Weight: 140 gm Rs. 990/-
Delivey Charges: Rs. 200/-
Kashmiri Chai (Pink Tea) originates from the valley of Kashmir which has this exclusive variety of tea leaves. Also known as noon (salt) chai or gulabi (pink) chai, this tea unlike the others is very fragrant and creamy. Traditionally it was prepared with salt only but over the years people have started adding sugar giving it a richer taste.
Perfect Kashmiri Chai (Pink Tea) Recipe.
-Paani (Water) 4 cups
-Kashmiri tea leaves 4 tsp
-Badiyan ka phool (Star anise) 1
-Cloves (Laung) 3-4
-Elaichi (Cardamom seeds) crushed ½ tsp
-Namak (Salt) ½ tsp or to taste
-Baking soda ¼ tsp
-Thanda pani (Chillled water) 2 cups
For Kashmiri Tea:
-Doodh (Milk) 2 & ½ cup
-Badam (Almonds) crushed ½ tbs
-Pistay (Pistachio) crushed ½ tbs
-Cheeni (Sugar) to taste (optional)
-Kehwa 4 tbs or as required
-Badam (Almonds) crushed for garnishing
-Pistay (Pistachio) crushed for garnishing
-In kettle, add water,kashimiri tea leaves,star anise,cloves,cardamom seeds,salt and baking soda,bring it to boil.
-Let it simmer for 20-30 minutes until it reduces to half.
-Add chilled water and mix well for 8 to 10 minutes and cook for 5 minutes.
-Strain and set aside, kehwa is ready and can be refrigerated for up to 4-5 days.
-For Kashmiri tea,in kettle,add milk,almonds(crushed),pistachio(crushed),sugar (optional)and give it a good mix.
-Add kehwa and cook for few minutes.
-Finally pour the tea in cups,add almonds(crushed) and pistachio(crushed).
-Kashmiri tea is ready.