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Title: Kashmiri Chai
Categories: Beverages, Pakistani, Tea
Yield: 1 Batch
3 ts Kashmiri tea leaves
2 c Water; chilled
1/2 ts Baking soda
1 Cinnamon stick
1 Star anise
2 Green cardamom pods;
- seeds only, crushed
1 pn Salt
2 c Whole milk; more if you want
- a lighter color
1/2 ts Pistachios; crushed
Sugar; to taste
In a saucepan, bring to boil 1 cup water, tea leaves, salt, cinnamon,
star anise, and cardamom.
When it boils and is frothy, add the baking soda and whisk vigorously
by filling a ladle with tea and throwing it back into the pot from a
height, known as phantna in Urdu. Do this for about 10 seconds, then
add the rest of the chilled water and continue to whisk for another
few minutes.
Continue to boil until the tea becomes a bright red color.
Reduce the heat to medium low and add the milk. Whisk the tea
vigorously until it is slightly frothy. The tea should start to take
on Kashmiri chai's distinctive pink color.
Add sugar (or salt, depending on how you like it), pour into cup and
sprinkle crushed pistachios on top.
Recipe by Maryam Jillani
Adapted FROM: Summers Under the Tamarind Tree by Sumayya Usmani
Recipe FROM: <
https://www.pakistaneats.com/recipes/kashmiri-chai/>
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