Nun chai | Pink Tea | Kashmiri Chai
Kashmiri tea: With the prettiest colour and distinctive taste, this tea made with green tea leaves, baking soda, milk and salt is the ultimate comfort beverage.
Servings 4
Calories 61 kcal
- 1½ tbsp nun chai leaves (or green tea leaves)
- ⅓ tsp baking soda
- ⅔ tsp salt (or to taste)
- 2 cups milk
In a saucepan, add the nun chai leaves and baking soda. Add a little water, just about 30 ml and bring to boil. Allow it to boil, for about 3 minutes, till most of the water gets evaporated.
Add 1½ cup of water and bring it to boil again. Now turn the heat to medium and allow it to boil for 10-12 minutes, until it attains a Coke-like reddish brown colour.
Turn the heat off and place a lid on the saucepan. This liquid is called tyoth. Allow it to rest for at least half an hour.
Add 1 cup of cold water to the tyoth.
Now pour the tyoth from the saucepan to another vessel and back to the saucepan again. Keep repeating this step for a minute or two.
Now pass the tyoth through a sieve into a vessel to get rid of the tea leaves. This should be about 2 cups of tyoth. Add more water if it is less than 2 cups.
Now pour the tyoth into the saucepan again. Add milk and salt. Allow it to boil and turn the heat off. Four cups of nun chai are ready.
- Cup means the standard 240 ml mug.
- It tastes best when full fat milk is used.
- For more flavour and once-in-a-while-unhealthy-indulgence, add fresh cream or butter or even better, both to the cup of nun chai.
- The tyoth can be saved in the fridge for 2-3 days, after which the colour and flavour won't remain intact.
Keyword kashmir food blog, kashmiri chai, kashmiri food, kashmiri tea, noon chai, nun chai, pink tea, salty tea