Servings: 4

Time: 40 minutes

Ingredients

  • 2 cups water
  • 4 teaspoons Kashmiri green tea leaves
  • 2 cups whole milk
  • 3 cardamom pods, crushed
  • 1 cinnamon stick
  • 1 star anise
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 1 tablespoon crushed pistachios and almonds (for garnish)
  • 1/4 teaspoon rosewater
  • 1/2 cup of ice

Step 1

In a saucepan, bring 2 cups of water to a boil. Add the Kashmiri green tea leaves and spices.

Step 2

Let it simmer on low heat for about 15 minutes, allowing the tea to release its flavor and color.

Step 3

Add the baking soda and stir for 10 minutes. The tea will turn into a reddish-brown color.

Step 4

Add 1/2 cup of ice and continue to whisk or stir the tea for another 5 minutes. This process helps deepen the color and create a frothy texture.

Step 5

In a separate pan, bring the milk to a boil. Let it simmer for about 5 minutes.

Step 6

Slowly strain the brewed tea into the milk while stirring. Add the salt and sugar. Let the mixture simmer for another 5-10 minutes until you get a beautiful pink color and the desired flavor.

Step 7

Pour the Gulabi chai into cups, garnish with crushed pistachios and almonds, and add a drop of rosewater for a fragrant touch.