Kashmiri Chai (pink Tea)
Kashmiri Chai (pink Tea)

Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, kashmiri chai (pink tea). One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Kashmiri Chai (pink Tea) is one of the most favored of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Kashmiri Chai (pink Tea) is something that I have loved my whole life. They are fine and they look fantastic.

Food Fusion brings you a simple step by step Kashmiri Chai Recipe (Pink Tea) to enjoy in the winters. It's our version tailored to Pakistan taste. In authentic Kashmiri tea salt is added and it is called noon chai.

To get started with this particular recipe, we have to first prepare a few components. You can cook kashmiri chai (pink tea) using 8 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Kashmiri Chai (pink Tea):
  1. Make ready 1-1 pack Tapal gulbahar
  2. Prepare 2-8 cups mineral water
  3. Take 3-1 tsp meetha soda
  4. Prepare 4-4 -6 green elaichi
  5. Make ready 5 - Sugar to taste
  6. Make ready 6 - salt pinch
  7. Take 7 - Ice cubes
  8. Get 8 - Pistachios for garnishing

Kashmiri Noon Chai, is a traditional tea from the land of Kashmir. This tea is pink in colour and has a very distinct taste to it. They use a special tea leaves that is boiled in milk and a pinch of salt is added and boiled along. The tea is a great during the winters and can be served along with biscuits.

Steps to make Kashmiri Chai (pink Tea):
  1. Boil 8 cups of water in a pot and add full pack of Tapal gulbahar tea leaves and cover it.
  2. Cook on low flame for 20-25 minutes.
  3. Now add 1 tsp meetha soda and again cover it and cook it for more 20 minutes.
  4. The colour of tea becomes dark now. Remove from flame.
  5. Add ice in it and quickly mix it with doi (deep spoon) from height. Keep on stirring till the colour gets darkish.
  6. Strain the kawa and refrigerate for a week in glass jar.
  7. When needed add milk in kawa, elaichi, sugar and salt.
  8. Bring it to boil, garnish with lots of pistachios and serve with halwa and dry fruits.
  9. Must Must tea in winter in our family.

Kashmiri tea leaves are very similar to green tea in that they are minimally oxidized, and many people use the latter Making Kashmiri chai requires patience. The process starts with heating up water to a simmer, then adding the loose-leaf tea. Noon chai, also called shir chai (from Sanskrit, meaning 'milk tea'), gulabi chai, Kashmiri tea or pink tea, is a traditional tea beverage, originating from the Indian Subcontinent, most probably from the Kashmir Valley, made with gunpowder tea (green tea leaves rolled into small balls). Other common names for Kashmiri tea are Kashmiri chai, Pink chai or Noon chai. Word noon means salt, an ingredient that is always used in Kashmiri Chai is a traditional drink with delicious flavor and unique pink color.

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