Updated: 7th, nov, 2019
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 my home-made Kashmiri tea more than what it served on ‘dhabba’ or cafe.
My other chai recipes are
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 some non Kashmiri people in my city (Karachi) 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 (like cream and butter) and with little dry fruits. So you adjust that too as per weather in your city.
Tips 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. Do NOT add more than that as too much baking soda can spoil the taste. This process might take place in 30 minutes and sometime may need 45 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 or none at all.
How to make Kashmiri Tea
Kashmiri tea recipe, Kashmiri chai recipe
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.
Rukham Ajaz says
Excellent technique. It was so hard to find the perfect tea leaves in canada but I did find them. It was perfect. Perfect colour and taste. I cannot thank you enough for sharing this. Sending love and prayers your way <3
Recipe 52 says
Hi Rukham Ajaz, I can’t thank you enough for the lovely comment and prayers.I’m so glad this helped you.:)
Eli says
Thank you for publishing your version of this recipe! I got some green tea from Balochistan and it worked very well. Moreover, to my taste, you got the tea-soda-water-ratio well figured out. As a last step, I added the method of aerating the tea by scooping it up and letting it fall back into the pot, but didn’t do this for a very long time. (5 mins perhaps) Still, I got the impression that this improved the deep red colour even further. Although I had a dark red brew to start with already. Any thoughts on why the aerating method would do that? Thanks again — you made my day!
Recipe 52 says
Thanks Eli for leaving a detailed review.
The aerating is a common method used at all DHABBA (STREET STYLE CHAI CAFE) for all milk teas. I don’t have any scientific reason for your question but it is well practised way of making tea. It might be extra oxygen from air helping the enhanced color or the areating might be helping to combine all elements well.
You’ve made my day too since this recipe is very dear to me. Thanks
Saj says
Hi there I’m just finished my Kashmiri chai it was so nice 👍🏽 thanks I did boil the water for about 40/50 minutes it’s well worth it i used almost all the ingredients but left out the baking soda thanks again Saj
Recipe 52 says
I’m so happy to read you comment, so much insight and detail. Thanks buddy!
Maria says
Can’t wait to try this! Also, read through the comments for additional tips – can’t believe how negative some people are and kudos to you for dealing with it in such a great manner. I think it comes down to education and common courtesy which unfortunately is not very common in the sub-continent. Thanks for sharing the recipe and I will definitely follow up with my experience. Disclaimer: I am rubbish in the kitchen
Recipe 52 says
Thanks dear for your kind words. 😊