Noon Chai (Kashmiri Salty Pink Tea)
Noon Chai (literally "salt tea") is Kashmir's iconic salty pink milk tea — green tea leaves boiled with water and baking soda to develop a deep red colour, then mixed with milk and salt (instead of sugar) and finished with cardamom. The signature pink hue comes from oxidation of the green tea. A daily Kashmiri staple drunk multiple times a day, especially with kulcha or sheermal.
Ingredients
- Milk — 2 cup (whole)
- Baking Soda (Food Grade Sodium Bicarbonate) — 0.33 tsp (whole)
- Water — 2 cup (whole)
- salt — 0.5 tsp (whole)
- Green Tea (Whole Leaf - Nilgiri Grade) — 2 tsp (whole)
- Cardamom — 2 piece (ground)
Method
- To begin making the Kashmiri Noon Chai Recipe, boil 1 cup water and brew tea leaves, till frothy.
- Now add the baking soda and whisk vigorously for about 10 seconds.Add remaining water and cardamom powder.
- Brew till tea turns bright red in colour.Now on medium heat, add the milk and whisk it vigorously to achieve a slight froth.
- The colour of the tea should now be a lovely dark pink.Adjust milk to colour of your choice.
- Add the salt and stir well.Pour into a cup and serve the Kashmiri Noon Chai hot.Serve Kashmiri Noon Chai Recipe along with Indian Spicy Masala Cookie during a cold winter evening.
Common questions
- How many calories in one plate of Noon Chai (Kashmiri Salty Pink Tea)?
- 91 kcal per plate.
- How much cooking time?
- 35 min — 5 min prep, 30 min cooking.