Gulabi Kashmiri Chai

Gulab Kashiri Tea is quarantee for an exotic escape with each sip. Kashmiri Chai is a traditional tea beverage, originating from the Kashmir Valley in the Kashmir Division of Jammu and Kashmir, India. It is made by brewing the green tea leaves and baking soda and then mixed with milk to give it a distinct and unique pink color. It has delicate, yet delicious flavor and it tastes a little creamy, with citrus accent. It is quite nutritious and rich with milk, nuts and spices.

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  • Ingredients:

Serves 2-4

  • 2 tbsp Kashmiri chai / tea leaves (you can also use good green tea leaves if you don’t have kashmiri chai tea)
  • 3 cups water
  • 1 cups cold water
  • 2 cups whole milk
  • 5 saffron strands (optional)
  • 4 green cardamom pods
  • small piece of cinnamon stick (optional)
  • 2 - 4 cloves (optional)
  • ½ tsp baking soda
  • sugar (to taste)
  • sliced or crushed almonds and /or pistachios

How to make Gulabi Kashmiri Chai:

  1. Pour 3 cups water in the sauce pan, add Kashmiri tea (green tea leaves), crushed cardamom, cloves (optional). Stir well with a ladle and bring to a boil.
  2. Add ½ tsp baking soda.
  3. Keep mixing the tea vigorously with a ladle as shown in the video. Let the tea mixture steep well and boil on medium-low heat until the water is reduced to about half. It would take about 12 -15 minutes.
  4. Add 1 cup Ice cold water and cook tea for additional 5 minutes or till color becomes dark pink. 1, Then strain the tea and keep aside. The tea can be stored in the refrigerator for few days.
  5. Boil milk seperately. You can add few strands of saffron and crushed nuts.
  6. Then mix prepared tea with milk and bring to a boil. Pour into serving cups, add some sugar to taste (optional). Serve hot.

The other method is just pouring 2/3 cup of hot milk and then filling it with the Kashmiri tea and then adding some sugar and decorating with crushed almonds and pistachios.

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Tips & Facts:

  • Adding baking soda neutralizes the tannins in black tea, giving it a smoother taste and the pinkk color, but Do NOT add more than half of spoon as too much baking soda can spoil the taste.
  • The process of cooking this tea may take even 30 minutes. If all water has evaporated and still you don't get a dark pink/red color add some more water and cook more. Once the reaction has completed the ice-cold water must be added.
  • If you think that Kashmiri tea is to milky add some more brewed tea and less milk. The Kashmiri tea with less milk has more intense Kashmiri tea flavor and warmth.
  • Like any other spiced tea can adjust spices according to your taste. I add few different spices or none at all.

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