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The ingredients needed to cook Kashmiri Chai (pink Tea):
- Provide 1-1 pack Tapal gulbahar
- You need 2-8 cups mineral water
- Take 3-1 tsp meetha soda
- Prepare 4-4 -6 green elaichi
- Use 5 - Sugar to taste
- Take 6 - salt pinch
- You need 7 - Ice cubes
- You need 8 - Pistachios for garnishing
Steps to make Kashmiri Chai (pink Tea):
- Boil 8 cups of water in a pot and add full pack of Tapal gulbahar tea leaves and cover it.
- Cook on low flame for 20-25 minutes.
- Now add 1 tsp meetha soda and again cover it and cook it for more 20 minutes.
- The colour of tea becomes dark now. Remove from flame.
- Add ice in it and quickly mix it with doi (deep spoon) from height. Keep on stirring till the colour gets darkish.
- Strain the kawa and refrigerate for a week in glass jar.
- When needed add milk in kawa, elaichi, sugar and salt.
- Bring it to boil, garnish with lots of pistachios and serve with halwa and dry fruits.
- Must Must tea in winter in our family.
This Kashmiri chai is pink in colour. It has a creamy, rich, falvorful and slightly thick texture. The cardamom gives it a beautiful flavour and a nuttiness from pistachios adds required crunch to it. Pictorial recipe of Noon/soor Chai/ Kashmiri pink tea. A steaming cup of comforting Kashmiri Chai.
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