Kashmiri Noon Chai – Pink Tea Recipe By Food Fusion


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Kashmiri Noon Chai - Pink Tea Recipe By Food Fusion



Everyone’s winter favorite, Kashmiri Noon Chai. A must-have item in all winter weddings. Now you can make Pink Tea the authentic way at home. #HappyCookingToYou #FoodFusion

Written Recipe: https://bit.ly/36lFodU

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Kashmiri Noon Pink Tea
Recipe in English:

Ingredients:
-Water 2 Cups
-Darchini (Cinnamon stick) 1
-Hari elaichi (Green cardamom) 10-11
-Laung (Cloves) 3-4
-Badiyan ka phool (Star anise) 1-2 pieces
-Namak (Salt) ½ tsp
-Kashmiri tea leaves 2 tbs
-Baking soda ¼ tsp
-Chilled water 2 Cups
-Chilled water 3 Cups
-Doodh (Milk) 3 Cups
-Pista (Pistachios) sliced 1 tbs
-Badam (Almonds) sliced 1 tbs
-Pista (Pistachios) sliced

Directions:
-In a saucepan,add water,cinnamon stick,green cardamom,cloves,star anise,salt,Kashmiri tea leaves, baking soda and mix well,bring it to boil and cook on medium flame until it reduces to ¼ cup of its quantity and keep stirring with ladle in between.
-Add chilled water and repeat the process of mixing and cooking until it reduces to ¼ cup of its quantity.
-Add chilled water and mix well,bring it to boil and cook on medium flame until it reduces to 2 cups & keep stirring with ladle then strain.
-Makes 2 cups of kehwa and enough for 6-8 cups and can be stored in refrigerator for up to 1 week.
-In a kettle,add milk and bring it to boil,add prepared kehwa (¾ cup or as required), mix well and cook on low flame for 2-3 minutes and keep stirring with ladle continuously.
-Add almonds, pistachios and mix well.
-Garnish with pistachios & serve with sugar or salt!

Recipe in Urdu:

Ajza:
-Water 2 Cups
-Darchini (Cinnamon stick) 1
-Hari elaichi (Green cardamom) 10-11
-Laung (Cloves) 3-4
-Badiyan ka phool (Star anise) 1-2 pieces
-Namak (Salt) ½ tsp
-Kashmiri tea leaves 2 tbs
-Baking soda ¼ tsp
-Chilled water 2 Cups
-Chilled water 3 Cups
-Doodh (Milk) 3 Cups
-Pista (Pistachios) sliced 1 tbs
-Badam (Almonds) sliced 1 tbs
-Pista (Pistachios) sliced

Directions:
-Saucepan mein pani,darchini,hari elaichi,laung,badiyan ka phool,namak,Kashmiri tea leaves aur baking soda dal ker ache tarhan mix karein aur ubal anay ka bad darmiyani ancch per ¼ cup reh janay tak paka lein aur ladle ki madad sa bech bech mein stir kertay rahein.
-Chilled pani dal dein,mixing aur cooking ka process repeat karein aur ¼ cup reh janay tak paka lein.
-Chilled pani dal ker ache tarhan mix karein aur ubal anay ka bad darmiyani ancch per 2 cups reh janay tak paka lein aur ladle ki madad sa stir kertay rahein phir strain ker lein.
-2 cups kehwa tayyar hai aur 6-8 cups kliya kafi hai aur ek week tak refrigerator mein store ker saktay han.
-Kettle mein doodh dal ker ubal lein,tayyar kehwa (3/4 cup or as required) dal ker ache tarhan mix karein aur halki ancch per 2-3 minutes kliya paka lein aur musalsal ladle ki madad stir kertay rahein.
-Badam aur pista dal ker ache tarhan mix ker lein.
-Pista sa garnish karein,cheeni or namak ka saath serve karein!

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22 Comments

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  1. Hi, I’m from Jammu & Kashmir u remind me of my childhood it's so healthy and tasty Tea.
    But it's called Kashmiri Noon Chai, meaning salty tea. We never serve this with sugar, because it's supposed to be salty.

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