Authentic Masala Chai Recipe – Fennel & Jaggery Infused Tea

Last Updated on 2 months by Neha Deshmukh

Authentic Masala Chai Recipe – Fennel & Jaggery Infused Tea

Introduction

There’s just something about a warm cup of Masala Chai, isn’t there? It’s more than just a drink; it’s a hug in a mug, a little moment of calm in a busy day. I remember learning to make it from my nani (grandmother) – she always said the secret was in the spices, and a whole lot of love! This recipe is a slightly unique take on the classic, with the subtle sweetness of jaggery and a surprising hint of fennel. Trust me, it’s a game changer. You’ll be hooked!

Why You’ll Love This Recipe

This isn’t your average masala chai. The fennel seeds add a lovely, almost licorice-like aroma that beautifully complements the warming spices. Jaggery, instead of refined sugar, gives it a rich, caramel-like sweetness that’s so much more satisfying. It’s comforting, flavorful, and a little bit special – perfect for a cozy morning or an afternoon pick-me-up. Plus, it comes together in under 10 minutes!

Ingredients

Here’s what you’ll need to create this aromatic brew:

• 1 cup water (240ml)
• ½ cup boiled milk (120ml) – full fat or your preferred type
• 1 tsp tea powder (around 2-3 grams) – Assam or a strong CTC blend works best
• ¼ tsp fennel seeds (about 0.5 grams)
• 1 inch cinnamon stick (about 2.5 cm)
• 2 cloves (about 1 gram)
• 2 cardamom seeds (slightly crushed)
• ½ inch ginger (about 1 cm), roughly chopped
• 1 tbsp jaggery (about 15 grams)
• 2 peppercorns (about 0.5 grams)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Fennel Seeds: A Unique Addition – Don’t skip these! They add a subtle sweetness and digestive benefit. Lightly crushing them releases their flavour. I usually crush mine with the back of a spoon.
• Jaggery: The Traditional Sweetener – Jaggery is unrefined cane sugar, giving a beautiful, complex sweetness. You can find it in most Indian grocery stores. If you can’t find it, see the ‘Variations’ section for substitutes.
• Tea Powder: Choosing the Right Blend – A strong, robust tea is key. Assam or a CTC (Crush, Tear, Curl) blend are excellent choices. These hold up well to the spices and milk.
• Spices: Regional Variations & Freshness – Feel free to adjust the spices to your liking! Some families add nutmeg or star anise. Using fresh, whole spices is always best for maximum flavour. If using powdered spices, use about half the quantity.

Step-By-Step Instructions

Alright, let’s get brewing!

1. In a saucepan, bring the water to a rolling boil. This is where the magic begins!
2. Add the crushed fennel seeds, cinnamon stick, cloves, cardamom seeds, ginger, and peppercorns to the boiling water. Let this simmer for 3-4 minutes – you’ll start to smell the amazing aroma filling your kitchen.
3. Now, stir in the jaggery until it’s completely dissolved. Give it a good stir to make sure there are no grainy bits left.
4. Add the tea powder and simmer for another 1-2 minutes. This allows the flavours to really infuse into the water. Don’t over-simmer, or the tea might become bitter.
5. Pour in the boiled milk, reduce the heat to low, and simmer for 2-3 minutes. Watch as the tea turns a beautiful, rich amber colour. Stir occasionally to prevent the milk from sticking to the bottom.
6. Finally, strain the masala chai into your favourite cups and serve hot! Enjoy with your favourite snacks.

Expert Tips

• Don’t boil the milk directly with the spices, as it can scald and affect the flavour.
• Adjust the amount of tea powder to your preference. More tea = stronger chai!
• For a creamier chai, use full-fat milk.
• A little goes a long way with spices – start with the amounts listed and adjust to your taste.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Masala Chai – Simply substitute the dairy milk with your favourite plant-based milk, like almond, soy, or oat milk. Coconut milk adds a lovely richness too!
• Spice Level Adjustment – If you like a spicier chai, add a pinch of cayenne pepper or a few more peppercorns.
• Festival Adaptations (Diwali, Holi) – During festivals, my family loves to add a pinch of saffron to the chai for a luxurious touch.
• Jaggery Substitute Options – If you can’t find jaggery, you can use brown sugar or maple syrup. Start with 1 tablespoon and adjust to taste.

Serving Suggestions

Masala chai is wonderful on its own, but even better with a little something on the side!

• Biscuits: A classic pairing!
• Samosas: The perfect savoury treat.
• Pakoras: Crispy, fried goodness.
• Indian sweets: Like gulab jamun or barfi.

Storage Instructions

Masala chai is best enjoyed fresh, but you can store any leftovers in the refrigerator for up to 24 hours. Reheat gently on the stovetop or in the microwave. The flavour might diminish slightly, but it will still be delicious!

FAQs

Let’s answer some common questions:

• What is the best type of tea to use for Masala Chai? Assam or a strong CTC blend are ideal. They provide a robust base for the spices.
• Can I make Masala Chai ahead of time? You can prepare the spice blend ahead of time and store it in an airtight container. But the chai itself is best made fresh.
• What is the purpose of crushing the fennel seeds? Crushing them releases their aromatic oils, giving you a more intense flavour.
• Can I adjust the sweetness level in Masala Chai? Absolutely! Add more or less jaggery (or your chosen sweetener) to suit your taste.
• What’s the difference between Masala Chai and regular Chai? Masala means “spice mix” in Hindi. So, Masala Chai is chai with spices, while regular chai is just tea with milk and sugar.
• Where can I find good quality jaggery? Check your local Indian grocery store or online retailers. Look for jaggery that is dark amber in colour and has a slightly sticky texture.