Pink Kashmiri Tea Recipe

Pink Kashmiri Tea | Noon Tea | How to Make Pink Tea With step-by-step Photos and Video 

The Kashmiri Pink Chai, also known as Kashmiri Gulabi or Noon Tea, is a flavorful and aromatic pink tea that originated in Kashmir. It has a unique taste that cannot be compared to any other tea. I first discovered this tea at a wedding and found that it was difficult to find a good version of it in Karachi. So, I embarked on a quest to make my own version according to my taste. The challenge was to achieve a deep pink color naturally without adding any food coloring.

Believe me, I did the first attempt. The pink color that developed in the first attempt was worth it, at least for me. I have tried to give a detailed pictorial step-by-step so you can even make it the first time.

                                          

My Latest Video is about two types of Tea :

Many people have complained that Kashmiri tea is just like badam Pista doodh or hareera. That is because many restaurants serve a very milky Kashmiri tea. I have also experienced this. The Kashmiri tea with less milk has a more intense Kashmiri tea flavor and warmth, so I like my home-made Kashmiri tea more than what is served on “Dhaba or café.”  

Kashmir is a heaven on earth,h and their culture, jewelry, and food are all fantastic; even the Kashmiri people are very hospitable and beautiful. An authentic Kashmiri tea salt is added, and it is called noon chai, but some non-Kashmiri people in my city (Karachi) add both salt and sugar, so it's up to you; I added just sugar. This tea is ideal for winter, and it is filling and body-warming

                             

       

Tips for making perfect pink tea:

1. The pink color in Kashmiri tea is the reaction of chlorophyll present in tea with baking soda
2. You have to cook the tea enough to get all the chlorophyll released into the water. You also need enough baking soda in the tea for the reaction. A pinch is enough.
3. Do NOT add more than that, as too much baking soda can spoil the taste. 
4. This process might take place in 30 minutes,s and sometimes may need 45 minutes.
5. If all the water evaporates and you don’t get a reddish color, add more water and cook more.
6. Once the reaction has completed, we have a deep red color.
7. We have to add ice-cold water. This shocks the tea, and we get a deeper red color.
8. I’m trying to explain this so you can handle it if something goes wrong
9. Like normal chai, you can adjust the milk, sugar, and spices to your taste. I added only three spices,s but you can add more or none at all.
10. For authentic taste andaromao, I use Kashmiri tea; if not available,e use pure green tea leaves_ I also used green tea.
11. Using 1.5 cups of milk is for strong and 3 cups for light. I like strong, this is the reason I used one and a half cups of milk.
12. Authentic Kashmiri tea is saltish and not too sweet. If you like e sweet, you use sugar as per your taste.

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Pour water into the saucepan along with the spices. 

 

Bring it to a boil on a medium flame.

                        

Add green tea leaves further and allow to boil for a minute.                                                           

                             

Meanwhile, pour milk into another saucepan along with sugar and crushed dry fruits.         

                             

Cook for 2-3 minutes until sugar is dissolved, remove from the stove, and keep aside. 

           

                                     

Once the tea gets to a boil. Add baking soda, then cook more till you get a deep red color and the water is reduced to half.30-35 minutes

                             

Pour ice-cold water into boiling hot tea, mix well.

                        

Constantly keep mixing on medium flame until the tea comes to the boiling point.

Turn off the flame,kehwa is ready.

                             

Stirring the kehwa into a serving kettle pot 

                           

Pour the hot milk mixture into the kehwa. Stir to combine well.

                                                             

You can see a beautiful pink color, or see that the tea is ready.                                 

Pour into cups 

                  

Sprinkle some crushed dry nuts.

                                 

This flavored tea is served with nuts and snacks.

                              

Rabri Kheer Recipe ( Rice Milk Dessert )

                                                      

Rabri Kheer Recipe || Rice Kheer | Creamy Rice Milk Dessert with Step-by-Step Photos and Video...

 

Rabri kheer is an indulgent dessert that combines the richness of thick, creamy milk with the comforting essence of rice, resulting in a delightful sweet treat that is beloved across various cultures, particularly among Asian communities. Known as Rabdi kheer, this luxurious milk dessert holds a special place in celebrations and is often prepared for festive occasions or auspicious moments.

 

At its core, rabri kheer is made from a harmonious blend of luscious full-fat milk, tender rice, sweet sugar, and an assortment of fragrant dry fruits, offering a symphony of flavors and textures. Kheer recipes are incredibly versatile, evolving over the years with numerous variations that delight the palate in different ways.

For a detailed recipe, watch my video where I explain the steps one by one.

                                                   

My Latest Video Rabri Rice Kheer :

Typically, this creamy rice pudding is crafted by cooking rice slowly in rich milk until it becomes wonderfully soft and tender. The magic truly happens when you blend the cooked rice with thick, sweetened milk or rabri. 

In this recipe, I opted for a delightful twist by integrating condensed milk and khoya, which elevates the kheer’s creamy consistency and enhances its decadence.

 

To add an extra layer of flavor complexity, I also topped the kheer with caramelized sugar, imparting a deliciously sweet, slightly toasty flavor. This innovative step may not be traditional, but it certainly transforms the kheer into a truly opulent dessert, making it infinitely more inviting and intriguing for everyone at the table.

 

While you can certainly enjoy rabdi kheer in its classic form, this extra touch of caramelization is entirely optional but does make for a show-stopping presentation that will impress your guests.

                                   

Recipe Notes:  

As is standard with any kheer recipe, the use of full-fat milk is essential for achieving that rich, creamy texture that kheer is celebrated for. Using skim or low-fat milk might extend the cooking time significantly, 

And you may find yourself needing a larger quantity of milk to achieve the desired richness. So, when making this exquisite dessert, don’t shy away from opting for the full-fat variety!

You may need to use the heavy bottom pan to prepare the rabdi kheer. A heavy-bottom pan helps to distribute the heat evenly, and also milk does not stick to the bottom. In addition, do not forget to stir the milk continuously. You may use a spatula or a wooden stick to scrape the bottom. 

The dessert is best served chilled. You may serve it hot, but it may turn thicker and creamier when it is rested. Additionally, if you find the consistency too thick or too thin, you can adjust it by adding milk.

                                             

You Might Like These:

Rice Kheer 

Gajrela kheer 

Katori Rice Kheer

Homemade Khoya

Zarda Rice

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Ingredients: 150g,ponia rice 1250ml,milk 1/2 tsp cardamom powder 200g, condensed milk 2 tbsp, crushed almonds & pistachios 150g, khoya A few drops of kewra water 2-3 tbsp sugar for caramel

                    

How to Make Rabri Kheer:

Soak the Rice for Kheer:

To prepare a delicious rabri kheer, you need to start by soaking the rice. Ideally, soak it for 2-3 hours to allow the grains to absorb water and soften, 

which helps in achieving a creamy texture. If you're short on time, you can speed up the process by soaking the rice in hot water for about an hour.

                            

Once soaked, transfer the rice to a food processor and pulse it briefly. Be careful not to grind the rice into a fine powder; a coarse texture is preferred because finely powdered rice can alter the rich flavor profile of the rabri kheer.

                                                    

Boiling the Milk:

For this recipe, I recommend using packaged milk, as it tends to have a thicker consistency compared to fresh milk. There’s no need to boil the milk from the pack. 

Simply heat it gently in a broad, heavy-bottomed pan until it’s warm before you add the ground rice. This step is critical to ensure the milk does not scorch while preparing the kheer.

                        

Making the Rabri Kheer:

Begin by pouring the warmed milk into your heavy pan and adding a pinch of green cardamom powder for a touch of aromatic flavor. Stir the mixture well and continue heating it for about 3-4 minutes. 

                                

Once the milk is heated, carefully incorporate the soaked, coarsely ground rice. It’s crucial to stir continuously with a spoon to prevent the rice from clumping together. 

An effective method for adding the rice is to dissolve it in a small amount of warm milk first, similar to how you would dissolve custard powder before mixing it in. 

This technique helps create a smoother mixture and ensures even cooking. As you stir, avoid adding any water, as this can compromise the kheer’s texture and flavor.

                        

Once the rice grains get soft 

To sweeten and enrich the kheer, I prefer using condensed milk instead of traditional sugar, which lends a creamy consistency to the dish.

Keep mixing the kheer while adding the condensed milk over a low to medium flame, stirring regularly to prevent it from sticking to the bottom of the pan.

                     

If you choose to use rabri in your kheer, you can skip the addition of khoya (milk solids). However, if you’re following my personal recipe, add crushed almonds and pistachios to enhance the flavor and texture. Continue to stir the mixture until the khoya (if using) is fully dissolved.

                           

For an aromatic finish, add a few drops of rose water or kewra (screwpine essence). Keep stirring until the kheer begins to bubble on the surface and thickens to your desired consistency. Once it thickens, turn off the flame.

                      

Caramelizing the Sugar:

In a separate pan, gently heat 2-3 tablespoons of sugar over low heat. It’s vital to remain vigilant and stir the sugar continuously to prevent it from burning and turning black. The goal is to achieve a rich, caramel-colored finish. 

                                             

Once the sugar is perfectly caramelized, carefully pour it into the kheer and stir well to combine, enlivening the dish with its rich flavor. Your delicious rabri kheer is now ready to be served!

                                 

Serving Tips:

Transfer the kheer to a serving bowl and garnish it with a sprinkle of the remaining crushed almonds and pistachios for an added crunch. For an elegant touch, you can also lay silver edible paper on top as decoration. 

                                       

For the best experience, chill the kheer in the refrigerator for 4-5 hours before serving. 

                               

Enjoy this delightful and creamy treat cold, perfect for any occasion!