Kashmiri (Noon / Gulabi / Pink) Chai

To prepare a traditional Kashmiri Chai, slightly fermented teas is mostly preferred. Only whole milk will help you bring the perfect taste of Kashmiri Chai. Skimmed milk will spoil the flavor and the tea will appear muddy in color. Kashmiri Chai also has the all of the goodness of a regular Masala Chai. Most of the spices used in it have certain health properties. They act as a good pain reliever, help to promote digestion, improve memory and helps fight against coughs and colds by giving the immune system a bit of a boose. Like tea leaves, saffron is a powerful antioxidant, used for acne treatment, asthma and arthritis amongst others. Kashmiri Chai takes time to develop and it's salty taste might feel a bit strange at first to your palate but if brewed properly, a single sip can transport your mind and soul to the cool, picturesque valley of Kashmir.

Serves: 6

Kashmiri Chai Ingredients• 9 cups of water • 2 tablespoons semi-fermented tea leaves • 15-20 seeds of green cardamom • 1\2 teaspoons ground cardamom • 1\2 teaspoon bicarbonate of soda • 1’’ or ½ ’’ of cinnamon bark • ¼ teaspoon of crushed peppercorns • 1 teaspoon poppy seeds • 1 pint whole milk • 1 tablespoons fresh cream (malai) • 3 teaspoons ground pistachio • 3 teaspoons of powdered almonds • Few strands of saffron (optional)

How to make Kashmiri Chai• Pour water in a large pan and add tea leaves, salt, seeds of green cardamom and bicarbonate of

soda to it.• Bring to boil and then simmer quickly for 20-45 minutes or until it reduces 3/4th its original

quantity.• A burgundy/dark pinkish film will appear on the surface which indicates that it is boiled to the

desired level.• While it is still boiling, add the cinnamon bark, poppy seeds, crushed peppercorns and about 2-3

cups of cold water. Bring to boil and simmer for 4-5 minutes.• Remove from heat, take the boiled tea in the ladle and raise the level of the ladle about 8-10

inches and pour the tea back to the pan. Repeat it for at least ten to twenty times. This will bring a change in the color of tea.

• Stop the process when you find the color becomes peachy / burgundy with a prominent pink tinge and let it sit for a while.

• Strain the tea and keep it aside.• Boil the milk with ground cardamom over low heat and add the prepared tea blend to it.• Bring to boil and simmer for 3-5 minutes over low heat.• Remove from heat and pour into the cups which are already filled with crushed almonds and

pistachios.• Spoon the thick cream or malai and sprinkle 1 teaspoon of pistachio over it to garnish. You can

also add few strands of saffron on the top.

P.S: Adding excess amount of baking soda will sweeten the tea even if sugar is not used to prepare it. Also be careful to use the correct proportion of tea leaves because the desired pinkish color will not be obtained if more than the required amount of tea leaves are used.