Gulabi Kashmiri Chai
This truly is the PERFECT cup of Kashmiri Chai. Yes, there are several wonderful recipes of this pretty pink delicacy already in existence, and here is another one. Because-why not? The actual Kashmiri Chai Blend, per my mom's recipe, can be prepared in advance and stored in a glass jar for weeks in the fridge. Then you just simply add several tablespoons of this deep maroon concoction to steamed milk (with a splash of rose water!) and indulge anytime. Topped with crushed pistachios and almonds, get ready to experience sweet, salty, crunchy, nutty and YUMMY-all in one remarkable sip!
Ingredients
For Kashmiri Chai Blend
- 5 cups cold tap water *measuring cup
- 4 tbsp green tea leaves *good quality-'Ahmad' Green Tea!
- ½ tsp baking soda
- 1 star anise
- 6 cardamom pods
- ¼ tsp Kosher salt *or to taste
- 3 tsp sugar *or to taste
- 2.5 cups ice cold water *measuring cup
For Milk Preparation (makes 3 tea cups of Gulabi Kashmiri Chai)
- 4 cups whole milk *reduced while simmering
- 8 tbsp Kashmiri Chai Blend *as prepared and stored
- 2 tsp rose water *Sadaf brand
- 10-12 pistachios *crushed, for garnish
- 10-12 almonds *peeled and crushed, for garnish
- sugar *optional, to taste
Instructions
For Kashmiri Chai Blend
- In a medium pot/saucepan, add 4 cups cold tap water, green tea leaves, star anise, cardamom pods, baking soda and salt and stir all ingredients together. On medium high heat, bring mixture to a boil. Once you have a rolling boil, turn heat to medium low and simmer for 25 minutes, consistently mixing, as needed using a ladle. Once mixture is reduced by half, add sugar, mix well and continue to simmer for an additional 10 minutes. Now gradually add 2.5 cups ice water, while continuously mixing. Continue to simmer for at least 25 more minutes, stirring well as required, until you achieve a dark maroon color. Strain the Kashmiri Chai Blend into a glass mason jar and let completely cool before placing lid and storing in refrigerator.
For Milk Preparation
- In a saucepan, heat 4 cups of whole milk on medium high heat. Once a boil is reached, add 2 tsp of rose water to hot milk, mix well, turn heat to medium low and simmer for 15 minutes until reduced, stirring as needed. *I remove the coagulated milk skin, as it forms using a slotted spoon. Once milk is reduced, add 8 tbsp of Kashmiri Chai Blend and mix well. *You may add some sugar at this point, if you prefer a sweeter taste. Continue to simmer tea for an additional 10-15 minutes, again removing milk skin as it continues to form. Once you have a creamy texture, a pale pinkish color and a lovely aroma, the tea is done.
- Now strain the prepared tea into serving cups and top with as many or as little chopped pistachios and almonds you so desire. The perfect cup of Gulabi Kashmiri Chai is now ready to serve. Enjoy! Nosh Farma'aiye.