Pink Kashmiri Tea


Water – 2 cup
Kashmiri tea – 2 tablespoon
Baking soda – 1 pinch
Green cardamon – 3
salt – 1 pinch
Sugar – 1/2 cup or to taste
star anise – petals of Baadian Khataaii
Milk – 3 cups
Chilled water – 2 cups

In a saucepan add 2 cups water, bring to boil. then add tea leaves, green cardamoms and sugar, let it boil. Then add baking soda, salt, mix well. Take the pan off the stove, add cold water to it. Before adding the cold water, you should see a burgundy/dark pinkish film on the surface. That tells you have boiled it to the right level and the colour will be great.
Take a ladle, fill it with the boiled tea and blend it by pouring repeatedly. You take tea in the ladle and raise the level of the ladle about 8-10 inches and pour the tea back to the pan. Doing it at least 6 minutes will make a change in the colour of tea.
Take a strainer and strain the tea, add milk and one petal of Baadian Khataaii (star anise, if available). Let it boil for three to four times and then serve in a tea pot or put it in your tea cup directly and garnish with crushed almonds and pistachio.

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