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:
- The pink color in Kashmiri tea is the reaction of chlorophyll present in tea with baking soda
- 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.
- Do NOT add more than that, as too much baking soda can spoil the taste.
- This process might take place in 30 minutes,s and sometimes may need 45 minutes.
- If all the water evaporates and you don’t get a reddish color, add more water and cook more.
- Once the reaction has completed, we have a deep red color.
- We have to add ice-cold water. This shocks the tea, and we get a deeper red color.
- I’m trying to explain this so you can handle it if something goes wrong
- 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.
- For authentic taste andaromao, I use Kashmiri tea; if not available,e use pure green tea leaves_ I also used green tea.
- 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.
- 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.
This
flavored tea is served with nuts and snacks.
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.
Pink Kashmiri
Tea is originally from Kashmir. Flavored and aromatic pink tea has its own unique taste.
Ingredients:
- 2 cups of water
- 3 tbsp green tea
- 5 pods of green cardamom broken into half
- 1 ½ inches cinnamon stick broken into chips
- 2 pcs, cloves
- 1/8-1/4 tsp, baking soda
- 1 cup of chilled water
- 3-4 tbsp sugar
- 1 ½ cups of milk
- 2 tbsp, p of pistachiosd almonds crushed
In other variations in some regions, these ingredients are also
added
- 4 jasmineflowers
- 1 flower, star anise
- 4 cloves
How to make Pink Kashmiri Tea?
- Pour water into the saucepan along with cardamom, cloves, and a cinnamon stick. Bring it to a boil on medium flame.
- Add green tea leaves further and allow to boil for a minute
- Note, at this stage, you can add some pinches of salt if you like, personally, I don't like it because I didn't add
- 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 boiled,d add baking soda, da 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 untilthe tea comes to the boiling point.
- Turn off the flame,kahwa is read.y
- Stir the kehwa into a serving kettle pot and pour hot milk into the mixture to the keyway
- Stir to combine well
- You can see tthat he beautiful pink color of the tea is ready
- Pour into cups and sprinkle some crushed dry nuts
- This flavored tea is served with nuts and snacks
- Note, you can strain up cool and store
in the fridge for 3-4 days
- When making tea, addthe milk mixture and crushed dry fruits to kehwa
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