Kashmiri Tea, also known as noon chai or sheer chai, comes together in two stages. First, the tea leaves are simmered with cardamom seeds and bicarbonate of soda until the liquid reduces to roughly one-third of its original volume. Cold water goes into this concentrate, the whole thing comes back to the boil, and then it is strained. In the second stage, that strained tea water is combined with milk that has been gently boiled with ground cardamom. Each cup is finished with fresh malai and crushed pistachios.
About the Recipe
The recipe uses green cardamom seeds and ground cardamom at separate points. The seeds go into the initial brew with the tea leaves, while the ground cardamom is added to the milk. Using both forms gives the finished tea a more rounded spice flavour than either alone would.
Bicarbonate of soda goes in during the long reduction and helps the tea develop its characteristic colour. Full cream milk keeps the texture rich enough to hold the layer of cream on top. The pistachios add a mild crunch against the smooth liquid.
Why You Will Love This Recipe
The tea base is lightly bitter and cardamom-scented, and the malai and pistachios on top bring a thick, creamy finish. Because the tea liquid is reduced so significantly before the milk is added, the flavour is concentrated rather than thin.
This is not a quick cup of tea, but the process is straightforward and needs nothing beyond a heavy-based pan. The recipe serves six, which makes it well suited to a small gathering.
Cooking Tips
The most common beginner mistake is not reducing the tea long enough in the first stage. The liquid must come down to roughly one-third of the original six cups before you add the cold water. If you rush this step, the final tea will taste weak.
Keep the heat at a brisk simmer rather than a rolling boil to avoid scorching. Pour the cold water in while the pan is still on the heat, then bring it back to the boil before straining. Strain the tea liquid thoroughly so no leaf particles end up in the finished cups.
Top Tips
- Use a heavy-based pan for the initial reduction so the tea does not catch on the bottom during the long simmer.
- Watch the volume carefully during reduction. The liquid should reach approximately two cups before you add the cold water back in.
- Add the cold water while the reduced tea is still on the heat and bring it back to the boil before straining.
- Boil the milk with ground cardamom over low heat and stir occasionally so it does not form a thick skin before you add the tea liquid.
- Pour the cream or malai over each cup just before serving, not while the tea is still in the pan, so the topping stays visible.
- Ground pistachios should be fine enough to sprinkle evenly but not so fine that they dissolve into the cream. A coarse grind works well.
Serving and Storing Suggestions
Serve Kashmiri Tea hot, straight after pouring into cups and adding the cream and pistachios. It is best enjoyed freshly made.
If you need to get ahead, keep the strained tea liquid and the spiced milk warm separately and combine them only when you are ready to serve. Leftover tea can be refrigerated for up to a day and reheated gently over low heat. Always add the cream and pistachio topping fresh.
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- Kashmiri Pulao
- Kashmiri Mutton Biryani
- Kashmiri Kofta Curry
Nutrient Benefits
Full cream milk contributes calcium and protein to each cup. Pistachios add a small amount of plant protein, healthy fats and B vitamins. Green tea leaves contain naturally occurring antioxidants. The fresh cream adds fat-soluble vitamins present in dairy.
Kashmiri Tea
Ingredients
- 6 tsp Green tea leaves
- 15 Green cardamom seeds
- 1/2 tsp Ground cardamom
- 1/2 tsp Soda bi-carbonate
- 1/2 litre Full cream milk
- Fresh cream (malai)
- 6 tsp, ground Pistachio
- 6 cup Water
Instructions
- Take water in a heavy based large pan. Add tea leaves, salt, seeds of green cardamom and bi-carbonate of soda.
- Bring to a boil, reduce heat and simmer briskly until it reduces to 1/3 its quantity.
- While it is still boiling pour in it about 2-3 cups of cold water or enough water to make four cups in all.
- Bring to boil and simmer for 4 to 5 minutes. Remove from heat, strain and keep aside.
- Boil the milk with ground cardamom over low heat. Pour prepared tea water and the milk. Bring to a boil, add salt and simmer for 3 to 5 minutes over low heat.
- Remove from heat and pour into 6 cups. Pour 1 tbsp of cream or malai over each cup. Sprinkle 1 tsp of pistachio on the top.
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Frequently Asked Questions
Why does the recipe use bicarbonate of soda and what happens if I leave it out?
Bicarbonate of soda is added during the initial reduction to help the tea develop its characteristic colour. Without it, the brewed liquid will be a more ordinary green-brown rather than the deeper shade associated with this tea. The quantity used is small, so it does not make the tea taste of soda.
Can I use tea bags instead of loose green tea leaves?
Loose green tea leaves work best because the recipe depends on a long reduction that draws out a concentrated flavour. Tea bags tend to turn bitter much faster under prolonged heat. If loose leaves are not available, open the bags and use the loose tea inside, measuring six teaspoons as the recipe states. Avoid flavoured green tea bags as the added flavours will compete with the cardamom.
How do I know when the tea has reduced enough in the first stage?
Start with six cups of water and keep a measuring jug nearby. The liquid should reduce to approximately two cups before you add the cold water. You can check by ladling the liquid into the jug periodically. At the right point it will look noticeably darker and more concentrated. This typically takes around 20 to 30 minutes at a brisk simmer, though timing depends on your pan size and heat level.
What can I use instead of fresh cream or malai if I cannot find it?
Fresh malai is the thick cream that settles on top of boiled full cream milk after it cools. If you cannot source it, thick double cream or clotted cream works well as a substitute. Single cream will be too thin and will simply mix into the tea rather than sitting on top as a visible layer. Whipped cream is not suitable for this recipe.
Can this recipe be scaled down to make fewer cups?
Yes, but the reduction stage becomes harder to manage with a much smaller volume of water. With only two cups of water, the liquid can reduce too quickly and may scorch before it reaches the right concentration. If you want to make two servings, use at least three cups of water in the first stage and watch the pan closely. Reduce all other ingredients proportionally.
