Kangri Chai
Strong noon chai served with bakerkhani during extreme winter. Kangri warmth companion.
Ingredients
- Water — 2 cup (whole)
- Green Tea (Whole Leaf - Nilgiri Grade) — 4 g (whole)
- salt (optional) (whole)
- Milk — 120 g (whole)
- Baking Soda (Food Grade Sodium Bicarbonate) — 1 pinch (whole)
Method
- Bring the water to a rolling boil in a saucepan and add the green tea leaves.
- Add the baking soda (it will fizz) and boil on high heat for 15-20 minutes, occasionally aerating by ladling the liquid up and down, until the brew turns a deep reddish colour.
- Add the milk and salt, and bring to a light boil - the tea will turn its characteristic pink shade.
- Turn off the heat immediately (prolonged boiling after adding milk fades the pink colour), strain and serve hot - the strong noon chai traditionally paired with bakerkhani in extreme Kashmiri winters.
Common questions
- How many calories in one plate of Kangri Chai?
- 100 kcal per plate.
- How much cooking time?
- 25 min — 5 min prep, 20 min cooking.