Recipe 52

Step by step Pakistani Recipes| Chicken recipes

Chai Recipes

Pink Kashmiri Tea, Noon chai recipe|Step by Step

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. In order to develop a deep pink color naturally, I did three attempts. The pink or gulabi color that developed in third attempt 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 restaurant serve a very milky Kashmiri tea. The Kashmiri tea with less milk has more intense Kashmiri tea flavor and warmth. So I like the my home-made Kashmiri tea more than what it served on ‘dhabba’ or cafe.

My other chai recipes are

Mint chai

Chocolate chai

chocolate milk tea

Ginger chai

Orange chai, Tumeric tea.

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 the 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 in your city.

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 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

Kashmiri tea recipe, Kashmiri chai recipe
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

A hearty and delicious tea that is meant to sipped slowly in winter nights.

Course: tea
Cuisine: Pakistani
Servings: 4
Author: Recipe 52
Ingredients
  • 2 cups water
  • 3 tablespoon kashmiri tea leaves *or pure green tea leaves
  • 9 green cardamom crushed ( choti elaichi)
  • 3 inch cinnamon ,broken into chip (dal cheeni)
  • ¼ to ½ teaspoon salt
  • ⅛- 1⁄4 teaspoon baking soda (khane ka soda)
  • 1 cup cold water (pani)
  • 3 to 4 tablespoon sugar (cheeni), optional
  • 2 cup milk for strong or 3 cup milk for light (dhood)
  • ½ cup cream optional
  • 1 tablespoon grounded pistachios (pista), optional
  • 1 tablespoon 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 variations ( in some regions these ingredients are also added)
  • 4 jasmine flowers (chambeli)
  • 1 star anise (badyaan phool)
  • 4 cloves
Instructions
  1. In a wide based skillet, take water, Kashmiri tea leaves, salt and cardamom, 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 and 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 1/8 teaspoon baking soda and another 1/8 teaspoon only if needed.img_3206-1

Let it boil on medium flame.

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The color changes. Continue boiling.

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You can see a slight pink color at this stage 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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When you wish to make the tea add milk about 1/2 cup or more for each serving,

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A beautiful pink color is visible. Add sugar 1 teaspoon for each serving.

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

Kashmiri-Tea-2.gif

15 Comments

  1. Sikh

    Sorry but it’s Indian Cuisine since Kashmir is in India so please correct it

    • Recipe 52

      Hi Sikh, Kashmir is on both sides of border. I haven’t been to Indian Kashmir, I don’t know about their tea. Anyway, cuisine on both sides of border is similar with few variations. Have a nice weekend.

  2. hal

    Thank you for the detailed steps and pictures. I think I followed them but didn’t get the pink colour. It matched the pictures till the kehwa stage but not after adding milk. I thought it was still drinkable. Will try again with less baking soda. Could it be that there was too much tea? Btw, used pure organic green tea, so that’s a difference too.

    Thanks again for the pictures.

    • Recipe 52

      If it tasted well and had a tinge of pink then you were quite close. I used Kashmiri tea leaves in pictorial. Try to use Kashmiri leaves for best result.
      If it tastes well adding a little pink color is also ok, since many restaurants and caterers do it.

  3. anneta

    it didnt worked for me , tastes and smells of baking soda , undrinkable , could not be more worst

    • Recipe 52

      Oh! It’s really sad. If you got the pink color right. Then, try again reducing the baking soda to ⅛ teaspoon. I’m really sorry that it disappointed you.

  4. Anonymous

    Been searching for a Recipe for ages that actually worked, thank you so much

  5. Diana

    Hi, do you know where to purchase Kashmiri tea leaves in the US? Thanks!

  6. Anonymous

    It is a great recipe and great step by step instructions but I’m not cut out for cooking because I even messed this one up 😅 but thanks for the recipe.

    • Recipe 52

      Ooh! Try again. Kashmiri tea is tricky, in second attempt you’ll do better.

  7. Andy

    Thank you for this recipe! Yum!

  8. Ali

    Thx from US for the step by step recipe and especially the pictures. Craving for Kashmiri tea my mom used to make but my wife didn’t know the recipe

    • Recipe 52

      Thanks for a lovely feedback. It’s a tricky thing and I tried my best to be detailed in this recipe. Good Luck!

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