Kashmiri Chai – Gulabi Chai

Occasion: Any Number of persons this dish serves.Total servings: 8-10
What international cuisine this dish belongs to.Cuisine: Pakistani Number of Calories in dish.Calories: 35 k/cal
How much effort it takes to make this dish.Effort: Average Pre-Preparation time. For example marinating etc.Pre-Prep time:
This dish is best suited for. For example Diabetes, Cholestrol reducing etc.Best for: All Time it takes to prepare the dish.Preperation time: 1 hour
How is this dish served.How to serve: Hot

recipe by Kishwar.

Kashmiri Chai is prepared by green tea with a required quantity of milk. Kashmiri tea is a favorite tea in Pakistan. It looks more delicious when serves with crushed Almonds and Pistachio.

Ingredients
6 tsp. green tea leaves
15-20 seeds of green cardamomClick to find more about cardamom plus 1-2 tsp. ground cardamomClick to find more about cardamom
1-2 tsp. bicarbonate of soda
1-2 ltr. full cream milk e)Fresh cream ( malai)
6 tsp. ground pistachio/almondsClick to find more about almonds
6 cups water
SaltClick to find more about Salt to taste


Preparation
Pour water in a heavy based large pan. Add tea leaves,saltClick to find more about salt, seeds of greencardamomClick to find more about cardamom and bicarbonate of soda.
Bring to boil reduce heat and simmer briskly for 4-5 minutes or until it reduces to 13 its quantity.
While it is still boiling pour in it about 2-3 cups of cold water or enough water to make four cups in all.
Bring to boil and simmer for 4-5 minutes.
Remove from heat, strain and keep aside.
Boil the milk with ground cardamomClick to find more about cardamom over low heat.
Pour prepared tea water (Qahwa) in the milk.
Bring to boil, add saltClick to find more about salt and simmer for 3-5 minutes over low heat.
Remove from heat and pour into 6 cups.
Pour 1 tablespoon of cream or malai.
Sprinkle 1 teaspoon of pistachio/almondsClick to find more about almonds over it.

2 thoughts on “Kashmiri Chai – Gulabi Chai

  1. Pingback: Kashmiri Chai – Gulabi Chai | Tea Break

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