Matka Coffee

How about enjoying some hot tandoori/ matka coffee this weekend. There is nothing fancy in this recipe just that how a matka changes the way your coffee tastes ! #HappyCookingToYou #FoodFusion

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For Coffee base

  • Bareek cheeni (Caster sugar) ½ Cup
  • Instant Coffee ¼ Cup
  • Hot water 3 tbs
  • Prepared coffee base 4-5 tbs
  • Doodh (Milk) ½ lit
  • Clay pot (soaked in water for 2 hours)
  • Instant Coffee ground for garnishing


Prepare Coffee Base:

In a bowl add caster sugar, instant coffee and hot water. Beat until it changes color to light brown & become frothy. Coffee base is ready!

Use instant or you can be stored in an air tight jar for up to 2 weeks in refrigerator.

For Tandoori coffee:

In a kettle add milk & let it boil.

Add 4-5 tbs of prepared coffee base & whisk well. Set aside.

Dip clay molds in water for 2 hours.

Heat the clay pot on flame. Place the clay pot in a pot & add tandoori coffee in it.

Serve hot!

Recipe By: Seema Hanif

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