KASHMIRI CHAI ( SPECIAL TEA OF KASHMIR)
Kashmiri Pink Chai could be a Pakistani hot liquid that is pink in colour. it's a rich, creamy and sweet taste. A kehwa (tea base) is initial ready with geographic areai or tea leaf leaves and whole spices like star anise, cinnamon, cloves and inexperienced cardamon so the kehwa is cooked with milk and sugar to create the tea.Kashmiri Chai originates from the natural depression of Kashmir which has this exclusive style of tea leaves.
Conjointly called noonday (salt) chai or gulabi (pink) chai, this tea in contrast to the others is terribly musky and creamy historically it absolutely was ready with salt solely however over the years individuals have started adding sugar giving it a richer taste. The key to obtaining that stunning rosy hue lies within the reaction of bicarbonate of soda with tea leaves {and theand therefore theand conjointly the} beating of the 'kehwa'.
The a lot of air you incorporate into the 'kehwa' the pinker your tea can get. No food product has been utilized in the creating of this recipe. Some people also build this tea exploitation tea leaf leaves since Kashmiri tea isn't found all over as easily. I actually have browse it tastes similar however may not provide a similar pink shade. I have not tried it myself, thus cannot make sure the results.
How To make Kashmiri Pink Chai and a few Tips:-
- Begin by adding cold water to the pan. it's to be cold from the refrigerator.
- Then add the Kashmiri tea leaves and star anise, cinnamon, cloves and inexperienced cardamom for flavour.
- After one boil comes, add bicarbonate of soda (NOT baking powder). The reaction of baking soda with the tea leaves can begin turning the mixture pink.
- Then on medium-low heat boil the mixture until it's reduced to two cups. Simply roughly get an eye fixed mensuration of the quantity.
- Add cold water (water from the refrigerator with ice cubes in it) that ought to altogether be 2 cups.
- Pour this water from a great height. however take care because the water within the pan is hot and you would possibly get splashed.
- Then take a ladle or a cup and begin aerating the tea. From a height pour the liquid back and forth for around ten minutes. Tedious but price it!
- You can start noticing some red bubbles on the surface of the tea. Turn off the warmth and strain. you're left with a red kehwa (tea).
- To prepare the Kashmiri Chai, bring the milk to a boil in another saucepan.
- Add sugar and pour in your Kashmiri kehwa you simply prepared detain mind the a lot of kehwa you add the pinker your tea will get however it'll conjointly get stronger thus style it and realize your right balance.
- Bring this milk and tea mixture to a boil so close up the heat and canopy for 2-3 mins.
- Pour in your mugs, garnish with finely sliced pistachios and almonds.
Can You Store The Tea
You can store the kehwa (the base of the tea) within the refrigerator for two weeks. Whenever you would like to create the Kashmiri Chai boil the kehwa with milk.
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