Authentic Kashmiri Chai Recipe – Pink Tea with Saffron & Cardamom

Last Updated on 2 months by Neha Deshmukh

Authentic Kashmiri Chai Recipe – Pink Tea with Saffron & Cardamom

Introduction

There’s just something magical about a steaming cup of Kashmiri Chai, isn’t there? This isn’t just tea; it’s a hug in a mug, a little piece of Kashmiri culture, and honestly, a bit of a showstopper with that gorgeous pink hue! I remember the first time I tried it – I was visiting Srinagar, and the aroma alone was intoxicating. Now, I love making it at home, and I’m so excited to share my version with you. It takes a little patience, but trust me, it’s so worth it.

Why You’ll Love This Recipe

This Kashmiri Chai recipe isn’t just about a pretty color. It’s a flavour explosion! The unique blend of Kashmiri tea leaves, saffron, cardamom, and a touch of baking soda creates a creamy, slightly salty, and wonderfully aromatic drink. It’s perfect for a cozy afternoon, a special gathering, or just when you need a little bit of warmth and comfort.

Ingredients

Here’s what you’ll need to create this beautiful pink tea:

• 2 tsp Kashmiri chai leaves
• 2 cups water (approximately 480ml)
• 4-5 green cardamom pods
• ¼ tsp baking soda
• 2 cups milk (approximately 480ml)
• 2 tbsp sugar (approximately 25g)
• ¼ tsp salt
• 5-6 saffron strands
• 1 tbsp warm milk (for saffron infusion)
• ¼ cup ice-cold water (approximately 60ml)
• Almond flakes, for garnish (optional)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Kashmiri Chai Leaves: Origin and Quality – These are special! They’re different from your everyday black tea. We’ll dive deeper into this below.
• Saffron: The Key to Color and Flavor – Don’t skimp on the saffron! It’s what gives Kashmiri Chai its signature colour and a delicate, floral flavour. A little goes a long way.
• Cardamom: Aromatic Spice Profile – I prefer using green cardamom pods because they have a brighter, more fragrant aroma. Lightly crush them before adding to release their flavour.

Regional Variations in Kashmiri Chai

While the core recipe remains the same, you’ll find slight variations depending on the family and region. Some people add a pinch of cinnamon, while others prefer a stronger cardamom flavour. My grandmother always used to add a tiny bit of ginger – it was her secret touch!

Step-By-Step Instructions

Alright, let’s get brewing!

1. First, bring the water to a boil in a saucepan. Add the Kashmiri chai leaves and cardamom pods. Let this simmer gently for about 2 minutes.
2. Now, for the magic! Add the baking soda and continue to simmer for 15-20 minutes. You’ll notice the tea turning a beautiful, deep red colour. This is exactly what we want!
3. While the tea is simmering, let’s prepare the saffron infusion. Soak the saffron strands in 1 tablespoon of warm milk. This helps release their colour and flavour.
4. Once the tea has reached a deep red colour, pour in the milk and bring it to a boil. Reduce the heat and simmer for another 5-7 minutes, stirring occasionally, until the chai is creamy and well combined.
5. Add the sugar and salt. Now, pour in the saffron-infused milk. Stir well to combine all the flavours.
6. Here’s the trick for that perfect pink hue! Vigorously pour in the ice-cold water while stirring constantly. You’ll see the colour transform into a lovely pink.
7. Finally, strain the chai through a fine-mesh sieve to remove the tea leaves and cardamom pods. Serve hot, garnished with a sprinkle of almond flakes, if desired.

Expert Tips

A few things I’ve learned along the way…

• Achieving the Perfect Pink Hue: The vigorous stirring and ice-cold water are crucial for developing the pink colour. Don’t skip this step!
• Brewing Time and Strength: Adjust the simmering time to your liking. Longer simmering results in a stronger, more robust flavour.
• Don’t be afraid to experiment! Every batch is a little different, and that’s part of the fun.

Variations

Let’s get creative!

• Vegan Kashmiri Chai: Simply substitute the milk with your favourite plant-based milk, like almond or oat milk. It works beautifully!
• Adjusting Sweetness Levels: Feel free to adjust the amount of sugar to your preference. I like mine slightly sweet, but you can reduce it or even use a sugar substitute.
• Spice Level Variations: My friend, Aisha, loves adding a pinch of ground ginger or a tiny piece of cinnamon stick during the simmering process. It adds a lovely warmth.
• Kashmiri Chai for Special Occasions & Festivals: This tea is often served during weddings and festivals in Kashmir. It’s a symbol of hospitality and celebration.

Serving Suggestions

Kashmiri Chai is wonderful on its own, but it also pairs beautifully with traditional Kashmiri snacks like girda (a type of fried bread) or gaada (a sweet pastry). It’s also lovely with biscuits or a simple plate of dates.

Storage Instructions

Leftover Kashmiri Chai can be stored in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. The colour might fade slightly, but the flavour will still be delicious.

FAQs

Let’s answer some common questions:

• What is Kashmiri Chai and where does it originate? Kashmiri Chai, also known as noon chai, is a traditional tea beverage from the Kashmir Valley. It’s a staple in Kashmiri culture and is known for its unique pink colour and flavour.
• What is the purpose of baking soda in Kashmiri Chai? The baking soda reacts with the tannins in the tea leaves, creating the distinctive red colour and a slightly frothy texture.
• Can I use regular tea leaves instead of Kashmiri Chai leaves? While you can try, it won’t be the same. Kashmiri chai leaves have a unique composition that gives the tea its characteristic flavour and colour. It’s worth sourcing the authentic leaves for the best results.
• How can I make the pink color more vibrant? Ensure you use ice-cold water and stir vigorously when adding it. The quality of your saffron also plays a role.
• What is the best way to store leftover Kashmiri Chai? Store it in an airtight container in the refrigerator for up to 2 days.