Step by step recipe of Kashmiri tea with photos.

Like many I also came across this tea for the first time in one of the weddings. Getting a good Kashmiri tea in Karachi could be difficult and I had to go really far to get it. So making my own as per my taste was a quest. Developing a deep pink color naturally took me three attempts. The pink or gulabi tea was worth it. I have tried to give detailed pictorial step by step so you can achieve it in the first try.

Kashmir and Kashmiri tea

Kashmir is heaven on earth and their culture, jewelry and food all are fascinating. Even Kashmiri people are very hospitable and beautiful.

In authentic Kashmiri tea salt is added and it is called noon chai. But many people add both salt and sugar so it’s up to you. In Kashmir where temperature drops below zero degree they add cream and butter along with powdered dry fruits in this tea. This  makes this tea ideal for winters as it is filling and body warming. In my city temperature hardly goes below 10 degree so we enjoy it without fats and with little dry fruits. So you adjust that too as per weather.

For beginners

The pink color in Kashmiri tea is reaction of chorophyll present in tea with baking soda. So basically you have to cook the tea enough to get all the chlorophyll released in water. You also need enough baking soda in tea for reaction. A pinch is enough but sometime a second pinch might be required. Do NOT add more than that as too much baking soda can spoil the taste. This process might take place in 15 minutes and sometime may require 30 minutes. If all water has evoporated and still you don’t get reddish color then add more water and cook more . Once the reaction has completed and we have deep red color. We  have to add ice cold water. This shocks the tea and we get deeper red color. I’m trying to explain this so you can handle if something goes wrong.  Like normal chai you can adjust milk, sugar and spices to your taste. I added only two spices but you can add more.

How to make Kashmiri Tea

Kashmiri-Tea

Author: Mariam Huzaifa

Recipe Time:30 minutes | Cuisine: Kashmiri | Recipe type: Evening Tea Recipes | Serving: 4-5 cups

Ingredients

  • 2 cups water
  • 3 tbsp kashmiri tes leaves ( *or pure green tea leaves)
  • 9 green cardomom, crushed ( choti elaichi)
  • 3 inch cinnamon, broken into chip (dal cheeni)
  • ¼ to ½ tsp salt
  • ½ tsp baking soda (khane ka soda)
  • 1 cup cold water (pani)
  • 3 to 4 tbsp sugar (cheeni), optional
  • 2 cup milk for strong or 3 cup milk for light ( dhood)
  •  ½ cup Cream, optional
  • 1 tbsp grounded pistachios (pista), optional
  • 1 tbsp grounded almonds ( badaam), optional

* For authentic taste and aroma use Kashmiri tea. If not available use pure green tea leaves can also be used.

Other variantions

In some region these ingredients are also added in Kashmiri tea.

  • 4 jasmine flowers ( chambeli)
  • 1 star anise (badyaan phool)
  • 4 cloves

Method:

  1. In a wide based skillet, take water, Kashmiri tea leaves, salt and cardomom, cinnamon.
  2. Bring it boil and let it boil for a minute. Now add baking soda.
  3. Cook more till you get deep red color and water is reduced to half. (20-30 minutes)
  4. Add ice cold water in boiling hot tea. Mix well for 1 minutes.
  5. Kehwa is ready. You can strain, cool and store in fridge for 3-4 days.
  6. When making tea add milk, sugar and powdered dry fruits to kehwa.
  7. Cook for another 2-3 minutes and serve. Garnish with more nuts.

Step by step Kashmiri tea or pink tea or gulabi tea or noon chai

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Take water add kashmiri tea leaves.

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Add cardamom.

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salt,

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cinnamon and bring it to boil.

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add baking soda.img_3206-1

Let it boil on medium flame.

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the color change. Continue boiling.

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there is slight pink color but keeping cooking,

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The water is reduced to half. And the color is deep red.

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Add icy cold water. And mix well for 1 minute.

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Kehwa of green tea is ready. You can strain and after cooling you store in fridge at this stage.

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Add milk.

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A beautiful pink color. Add sugar.

Boil for another few minutes. Strain and add 1/4 teaspoon pistachio and 1/4 teaspoon almond in each cup. Serve hot.

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