KASHMIRI TEA LEAVES RECIPES

Steps:

• • Pour water in a heavy based large pan. Add tea leaves, salt, seeds of green cardamom and bicarbonate of soda. • Bring to boil reduce heat and simmer briskly for 4-5 minutes or until it reduces to 13 its quantity. • While it is still boiling pour in it about 2-3 cups of cold water or enough water to make four cups in all. • Bring to boil and simmer for 4-5 minutes. • Remove from heat, strain and keep aside. • Boil the milk with ground cardamom over low heat. • Pour prepared tea water (Qahwa) in the milk. • Bring to boil, add salt and simmer for 3-5 minutes over low heat. • Remove from heat and pour into 6 cups. • Pour 1 tablespoon of cream or malai. Sprinkle 1 teaspoon of pistachio/almonds over it. • Now it’s ready to serve.

Steps:

• Add the cardamom pods to a mortar and crush with a pestle into small pieces.
• Add the room temperature water, Kashmiri tea leaves, crushed cardamom, star anise pods, cloves, and cinnamon sticks to a small saucepan. Bring to a boil over medium-high heat. Once boiling, add the baking soda (it will fizz and bubble) and reduce the heat to medium. While boiling, use a ladle to scoop some liquid from the pot and pour it back in from as high as you can without splattering (the aeration of the liquid helps give the tea its pink hue). Continue until the liquid is reduced by half, 7–10 minutes.
• Add the ice water and continue to aerate the tea with the ladle for another 2 minutes. Add the milk, half-and-half, sugar, and salt and bring to a gentle simmer. Once simmering, remove the pot from the heat and steep for another 3 minutes.
• Strain the chai through a fine-mesh sieve into a heatproof spouted measuring cup, making sure to squeeze out all the liquid. Discard the solids.
• Divide the chai between 3 mugs and top with the crushed pistachios and almonds. Serve immediately.
• Enjoy!