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Kashmiri Chai Recipe Easy Pink Tea Pakistani Style Step by Step

Kashmiri Chai Recipe | Easy Pink Tea Pakistani Style Step by Step

Kashmiri Chai, also called Pink Tea, is a traditional Kashmiri drink loved in Pakistan. This creamy pink tea is flavored with cardamom and garnished with dry fruits. Perfect for winter nights, gatherings, and special occasions.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 people
Course: Hot Drinks, Tea
Cuisine: Kashmiri, Pakistani
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons Kashmiri green tea leaves gunpowder tea
  • 2 cups water
  • 2 cups full cream milk
  • 1 pinch baking soda
  • 1 pinch salt
  • 2 to 3 pods cardamom crushed
  • 2 tablespoons sugar or to taste
  • 1 tablespoon chopped almonds for garnish
  • 1 tablespoon chopped pistachios for garnish

Equipment

  • Saucepan
  • Wooden spoon
  • Strainer
  • Cups

Method
 

Step 1: Boil the tea leaves
  1. Take a deep saucepan. Add 2 cups of water and 2 tablespoons of Kashmiri green tea leaves. Boil on medium heat for 10 minutes.
Step 2: Add baking soda and salt
  1. Add 1 pinch of baking soda and 1 pinch of salt. Keep boiling until the water becomes half and turns dark reddish-brown.
Step 3: Help the color develop
  1. Stir the tea while it boils. Add a little cold water while stirring. This step helps the tea turn pink later.
Step 4: Add milk
  1. When the tea looks deep red, pour in 2 cups of full cream milk. Boil again for 5 to 7 minutes until the tea changes to light pink.
Step 5: Add flavor and sweetness
  1. Add crushed cardamom and sugar. Let it simmer for 2 minutes.
Step 6: Serve the tea
  1. Strain the tea into cups. Garnish with chopped almonds and pistachios. Serve hot and enjoy.
    Kashmiri Chai Recipe Easy Pink Tea Pakistani Style Step by Step

Notes

  • Always use Kashmiri green tea leaves (gunpowder tea). Regular green tea will not give the same color or taste.
  • Add only a very small pinch of baking soda. Too much baking soda will make the tea bitter.
  • Use full-cream milk for a rich and creamy flavor. Low-fat milk will not taste the same.
  • Boil the tea long enough. The more you boil, the better the color and flavor.
  • For busy days, make the tea concentrate first and keep it in the fridge for up to 2–3 days. Just add milk when you want to serve.
  • Garnish with chopped almonds and pistachios for a traditional touch, or add cream and saffron for a royal version.