Kashmiri pink tea also known as noon chai. The word Noon is from Kashmiri language which means salt as this tea is salty. Pink tea has a thick consistency with buttery and creamy taste. In Afghanistan, it is also called sheer chai or Shor chai. Kashmiri tea's origin is still unknown but it is believed to belong from the Himalayan areas of Pakistan, India, Nepal and Bhutan.
Kashmiri chai (Pink tea) has several benefits such that it is full of energy and it is best treatment for cold in winter. It enhances the mental alertness and reduce joints pain and headaches. In winter season, it become the favorite drink of Pakistanis. On special events such as parties and weddings, it is served with nuts. Kashmiris consume it 2 to 3 times daily with other food items.
INGREDIENTS;
- 2 CUPS WATER
- 5 to 6 Green Cardamom
- 2 TBS Green tea leaves
- 1 stick of cinnamon
- 2 cups full cream milk
- 2 TBS sugar(optional)
- 1 pinch salt
- 2 pinch Bicarbonate soda
- 2 cups cold water
- 1 star anise(badiyan phool)
- 1Tbs Fennel Seed
- Grounded pistachio/almonds
METHOD;
1. Pour 2 cup water in heavy based pan add Green Cardamom, Green tea leaves, salt, soda, star anise, cinnamon and fennel seed. Boil it until reduce 1 cup.
2. When it reduce 1 cup of water then add 2 cups of cold water and again reduce 1 cup of water. After 4 to 5 minutes, remove from heat, strain and keep a side.
3. Boil milk with sugar. (optional, since sugar not added in Kashmiri tea but some non Kashmiri's like it sweet)
4. Pour prepared tea water (Qahwa) in the milk as much as you want color, simmer 3 to 4 minutes over low heat.
5. Remove from heat and pour into cups. Sprinkle 1tsp of pistachio and almonds. Kashmiri chai is ready serve with Sandwich sponge cake, Chocolate cake, Gulab jamun and many more.
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