Step by step detailed  Pink Kashmiri Tea, Noon chai recipe with photos of each step.

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 make it in the first try.

Many people complain Kashmiri tea is just like ‘badaam pista doodh’ or ‘hareera’. That is because many resturant serve a very milky Kashmiri tea. The Kashmiri tea with less milk has more intense kashmiri tea flavor and warmth. So I like my home-made Kashmiri tea more than what it served on ‘dhabba’ or cafe.

My other tea recipes are Ginger chai, Mints chai, Turmeric tea, Chocolate chai and Orange peel chai.

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 chlorophyll 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 need 30 minutes. If all water has evaporated 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

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Pink Kashmiri Tea, Noon chai recipe
Prep Time
2 mins
Cook Time
35 mins
Total Time
37 mins
 

Unlike everyday tea, it's a tea to be sipped gleefully in cold winter nights.

Course: Drinks
Cuisine: Pakistani
Servings: 4 cups
Ingredients
  • 2 cups water
  • 3 tablespoon 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 teaspoon salt
  • ½ teaspoon baking soda (khane ka soda)
  • 1 cup cold water
  • 3 to 4 tablespoon sugar , optional
  • 2 cup milk for strong flavor or 3 cup milk for light flavor
  • ½ cup cream optional
  • 1 tablespoon grounded pistachios (pista), optional
  • 1 tablespoon grounded almonds (badaam), optional
Instructions
Steps for Kehwa
  1. In a wide based skillet, take water, Kashmiri tea leaves, salt, cardamom, and cinnamon.

  2. Bring it boil and let it boil for a minute. Now add baking soda.
  3. Cook  until you get deep red color and water will be 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.
Steps for Kashmiri Tea
  1. Heat kehwa in a pot, add milk, sugar and powdered nuts.

  2. Cook for 2-3 minutes and serve. Garnish with more nuts and cream.

Recipe Notes

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

Other variations:

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

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

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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