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Kashmiri Noon Chai – Pink Tea

Everyone’s winter favorite, Kashmiri Noon Chai. A must have item in all winter weddings. Now you can make Pink Tea the authentic way at home. #HappyCookingToYou #FoodFusion

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Ingredients:

  • Water 2 Cups
  • Darchini (Cinnamon stick) 1
  • Hari elaichi (Green cardamom) 10-11
  • Laung (Cloves) 3-4
  • Badiyan ka phool (Star anise) 1-2 pieces
  • Namak (Salt) ½ tsp
  • Kashmiri tea leaves 2 tbs
  • Baking soda ¼ tsp
  • Chilled water 2 Cups
  • Chilled water 3 Cups
  • Doodh (Milk) 3 Cups
  • Pista (Pistachios) sliced 1 tbs
  • Badam (Almonds) sliced 1 tbs
  • Pista (Pistachios) sliced

Directions:

In a saucepan,add water,cinnamon stick,green cardamom,cloves,star anise,salt,Kashmiri tea leaves, baking soda and mix well,bring it to boil and cook on medium flame until it reduces to ¼ cup of its quantity and keep stirring with ladle in between.

Add chilled water and repeat the process of mixing and cooking until it reduces to ¼ cup of its quantity.

Add chilled water and mix well,bring it to boil and cook on medium flame until it reduces to 2 cups & keep stirring with ladle then strain.

Makes 2 cups of kehwa and enough for 6-8 cups and can be stored in refrigerator for up to 1 week.

In a kettle,add milk and bring it to boil,add prepared kehwa (¾ cup or as required),mix well and cook on low flame for 2-3 minutes and keep stirring with ladle continuously.

Add almonds,pistachios and mix well.

Garnish with pistachios & serve with sugar or salt!

Recipe By: Seema Hanif

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