Kashmiri Chai Recipe (Pink Tea)

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4.98 from 34 votes

Kashmiri Chai Recipe (Pink Tea)

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

Course tea

Cuisine Pakistani

Keyword Kashmiri chai recipe, Kashmiri tea recipe, pink tea recipe

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 178kcal

Author Mariam Sodawater

Ingredients

2 cups water
3 tablespoon kashmiri 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, since sugar is not added in Kashmiri tea but some non kashmiri people like it sweet.)
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 (laung)

Instructions

In a wide based skillet, take water, Kashmiri tea leaves, salt and cardamom, cinnamon.
Bring it boil and let it boil for a minute. Now add baking soda.
Cook more till you get deep red color and water is reduced to half. (20-30 minutes)
Add ice cold water in boiling hot tea. Mix well for 1 minutes.
Kehwa is ready. You can strain, cool and store in fridge for 3-4 days.
When making tea add milk, sugar (if using) and powdered dry fruits to kehwa.
Cook for another 2-3 minutes and serve. Garnish with more nuts.

Notes

Update :For best results use Kashmiri tea, if you don't have Kashmiri tea, you can use green tea instead, but in my personal experience green tea does give a very similar taste to kashmiri tea but fails to give pink color. Although, you can add pink food color. But that is a fix and not authentic way.

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