Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, kashmiri chai (pink tea). It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Kashmiri Chai (pink Tea) is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Kashmiri Chai (pink Tea) is something that I have loved my whole life. They’re fine and they look fantastic.
Food Fusion brings you a simple step by step Kashmiri Chai Recipe (Pink Tea) to enjoy in the winters. It's our version tailored to Pakistan taste. In authentic Kashmiri tea salt is added and it is called noon chai.
To begin with this particular recipe, we must prepare a few ingredients. You can have kashmiri chai (pink tea) using 8 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Kashmiri Chai (pink Tea):
- Get 1-1 pack Tapal gulbahar
- Prepare 2-8 cups mineral water
- Prepare 3-1 tsp meetha soda
- Make ready 4-4 -6 green elaichi
- Take 5 - Sugar to taste
- Make ready 6 - salt pinch
- Make ready 7 - Ice cubes
- Make ready 8 - Pistachios for garnishing
Kashmiri Noon Chai, is a traditional tea from the land of Kashmir. This tea is pink in colour and has a very distinct taste to it. They use a special tea leaves that is boiled in milk and a pinch of salt is added and boiled along. The tea is a great during the winters and can be served along with biscuits.
Instructions 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.
Kashmiri tea leaves are very similar to green tea in that they are minimally oxidized, and many people use the latter Making Kashmiri chai requires patience. The process starts with heating up water to a simmer, then adding the loose-leaf tea. Noon chai, also called shir chai (from Sanskrit, meaning 'milk tea'), gulabi chai, Kashmiri tea or pink tea, is a traditional tea beverage, originating from the Indian Subcontinent, most probably from the Kashmir Valley, made with gunpowder tea (green tea leaves rolled into small balls). Other common names for Kashmiri tea are Kashmiri chai, Pink chai or Noon chai. Word noon means salt, an ingredient that is always used in Kashmiri Chai is a traditional drink with delicious flavor and unique pink color.
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