Kashmiri Chai (or simply Pink Tea)

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It's a sure sign that winter has finally arrived in Karachi when Kashmiri Chai (or simply known as Pink Chai) starts being served at weddings. There's just something about the steaming cup of chai in the prettiest color of pink, flavored with a bit of cardamom, and then garnished with almonds and pistas/pistachios that just spells comfort.  For years, Kashmiri Chai has always been a Shaadi special till one day my friends made it following a recipe they found on the back of this brand of green tea and achieved that elusive pink color. From then on, I have been using the same recipe (which is the basic Kashmiri Chai recipe) but have just made improved the technique with trial and error and tips from my mother.

Kashmiri Chai - The Process

Kashmiri Chai 

(For about 4 mugs/cups and 5-6 tea cups)

Ingredients:

Water - 4 cups + 2.5 cups ice cold water

Milk - 2 cups 

Sugar - to taste (1 tbsp per cup)

Cardamom/Elaichi - 1 to 2 pods

Salt - 1/2 tsp

Baking Soda - 1/2 tsp

Green Tea Leaves (1 teaspoon per mug)
The tea used for Kashmiri Chai is easily available in Lahore & Islamabad with the name 'Kashmiri Chai' leaves, with Gul-e-Nasreen also being a popular brand. In Karachi, the best leaves I have personally found are at Empress market. The Gul Bahar (available in a green sachet) brand bay Tapal easily available in supermarkets can also be used.

Method:

1. Heat 4 cups of water in a big sauce pan; make sure that the sauce pan is big enough because you need to use a spoon to pour the mixture from the top so its best to have a big sauce pan to begin with. Once it reaches a boil, add 4 tsp of green tea leaves. 

2. Lower heat to medium and cook for at least 10 minutes; the mixture will reduce to about half from the initial amount (you can also check from the initial mark made on the side of the pot). Add a cardamom pod for flavor.

Kashmiri Chai - Letting it boil to half the quantity after adding the green tea leaves

3. Add 2-3 pinches of baking soda/meetha soda (approx. 1/2 tsp); this is what creates the pink shade in the Kashmiri Chai but make sure you don't add a lot because that would make the tea bitter. Let it cook for about 3-4 minutes on medium heat again and it basically turns like a dark brown-slight red color then turn off the heat.

4. Take about 2.5 cups of cold water (the colder the better so add a few ice-cubes) and add it slowly while taking a cup and pouring and re-pouring the tea from a height; this known as "paitha lagana" in Urdu and you keep on doing it again and again which creates a slight froth on the top of the tea; this is why its best to take a big sauce pan since it does splatter a bit, and the bigger sauce pan makes sure that theres enough space for you to pour and re-pour tea. Do this for about 4-5 minutes and you will notice that as you keep on doing it, the color will turn more red. 

Kashmiri Chai - Creating the pink color

5. Once the color turns red, then strain the mixture into another sauce pan. Then add milk to taste (I added about 1.5-2 cups but you can add more); but the more milk you add, the color will turn pinker and it will also taste more creamier so its a bit upto your taste, but make sure you taste just so that it doesn't end up being too watery. Add crushed cardamom powder, a pinch of salt, sugar to taste (I added 4 tbsp). Put on heat again, till the Kashmiri Chai reaches a boil and then pour into mugs/tea cups. I like boiling for 2-3 minutes because it creates a bit more forth and cream on top, but just make sure it doesn't boil over. 

Pink Kashmiri Chai

6. Add crushed almonds & pista's for garnish and more sugar based on individual taste; For added taste, you can add fresh cream on top as well. Some people add salt in Kashmiri Chai which I thought was a recipe mistake, but I added it today, and it does make it taste really good.
Note: The real Kashmiri style chai by the Kashmiri's  always has salt in it and never salt. Its actually considered a travesty to add sugar to it. 

Kashmiri Chai garnished with almonds and pistachios