How to Make Kashmiri Pink Tea
Learn how to Make Kashmiri Pink Tea. Use only whole milk, because 2% and skim milk don’t work. This is a time consuming recipe, use whole milk or half and half.
Ingredients:
- Water – 5 cup divided
- Kashmiri tea – 1 tablespoon
- Baking soda – 1/4 teaspoon
- Green cardamon – 3
- salt – as you like
- Sugar – as taste
- star anise – petals of Baadian Khataaii
Method:
- Fill a mid size saucepan with a quart of water.
- Add 1 tablespoon of tea leaves to it
- Add 1/4 teaspoon baking soda in water along with the tea leaves.
- Let it boil, the tea leaves will expand and appear as small leaves lying flat on the surface of water.
- Take the pan off the stove once the level is 3/4 of the whole.
- Add cold water to it. 1/4 to make the 3/4 + 1/4 = 1.
- Before adding the cold tap 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. It is not like you are whipping an egg or batter. 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 ten to twenty times will make a change in the colour of tea.
- Now just let it sit a while.
- Take a strainer and strain the tea into a bottle or a jar that you can keep in your fridge. Throw away the strained tea leaves. THIS IS THE BASE.
- To prepare the tea for two people, take two cups of the strained tea.
- Add milk to it till you get the bright pink colour.
- Add one crushed green cardamom, one petal of Baadian Khataaii (star anise, if available) and salt (1/4 tablespoon). 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.
12 comments
Nyc recipe of pink tea.
Excellent winter drink. 🙂
I think kashmiri chai is the same as sheeri chai of Peshawar. The pinkish creamy hot fluid is realy MAZED
Hmm, sardi mein halwa aur pink tea….yum yum
wao,mai nai to recipe lkh kr bnai bhi thi ,its make very delisious
Cold weather and Pink tea…hmmmmm so yum, I tried this recipe, it was awesome.
This is a great and easy recipe. I have been searching for a recipe for Afghan Cherry Blossom Tea. I now realize it is just another name for Pink Tea.
How does the tea has to boil before you get the burgundy tea? Also, after adding the cold water you do not put the pan back on the stove?
Thank you
I love pink tea and can’t wait to learn make my own
I explained clearly, bring to boil until leaves will expand and you can smell the aroma.
After adding the cold water, Take a ladle, fill it with the boiled tea and blend it by pouring repeatedly.Doing it at least ten to twenty times will make a change in the colour of tea.
On this stage you can keep in the fridge or put it back on the stove, add milk and reheat.
Thank you for replying to me and sorry if I annoyed you with my question. You were indeed very specific but since the few times I tried i did mot get that lovely pink color I thought that may be I stopped too early! Sorry!!
I will try again with Kashmiri tea if I can find any;the one I used is a good quality green tea but may be the tea is the problem.
Again thank you for sharing your recipe .
Catherine
Don’t need to say sorry, I am here for you to help. Do not hesitate to contact me. 🙂