Ingredients:
For Kehwa:
-Water 4 cups
-Kashmiri tea leaves 4 tsp
-Star anise 1 (Optional)
-Cloves 3-4 (Optional)
-Cardamom pods crushed ½ tsp
-Salt ½ tsp or according to taste
-Baking soda ¼ tsp
-Chilled water 2 cups
For Kashmiri Tea:
-Milk 2 & ½ cup
-Almonds crushed ½ tbs (Optional)
-Pistachios crushed ½ tbs (Optional)
-Sugar or salt according to taste (Optional)
-Kehwa 4 tbs or as required
-Almonds crushed for garnishing (Optional)
-Pistachios crushed for garnishing (Optional)
Direction:
-In kettle/pan, add water, kashmiri tea leaves, star anise, cloves, cardamom pods, salt and bring it to boil.
-Let it boil/simmer for up to 15 minutes until it reduces to half of water.
-Add baking soda and let it boil for another 10 to 15 minutes until water reduces to one third of initial water level.
-Turn off the flame and add 1 cup of chilled water and mix/whisk well for 2 to 3 minutes, then add the other cup of remaining water and do the same after this put it on flame for another final boil of 5 -10 minutes.
-Strain and set aside, kehwa is ready and can be refrigerated for up to one week.
-For Kashmiri tea, in kettle/pan, add milk, almonds(crushed), pistachios(crushed), sugar/salt (optional) and give it a good mix.
-Add kehwa and cook for few minutes, your tea color will be rosy pink.
-Finally pour the tea in cups, add almonds(crushed) and pistachio(crushed).
-Kashmiri tea is ready.
Enjoy delish noon chai!
Noon Chai is traditionally saltish in taste but you can make a sweet one by adding sweetner instead of salt according to your taste.
P.S. Green tea leaves used for brewing noon chai are wild and stronger than the regular green tea leaves.