Karak Chai Recipes

KARAK CHAI

Steps:

• In a medium saucepan over medium heat, add the sugar. Let the sugar melt and caramelize without stirring or disturbing it. Once it has turned a golden caramel, slowly stream in the hot water. (If some parts of the sugar clump and harden, don't worry they'll melt as the water boils).
• Add the tea, the cardamom, cloves, saffron, and ginger. Boil for 5-7 minutes or so until spices are fragrant, then add the evaporated milk.
• Lower the heat slightly until tea is at a steady, low simmer. Simmer for 8-10 minutes until tea thickens slightly.
• Transfer the tea to a tea pot, using a strainer while pouring so you can separate the tea leaves and spices.
• Enjoy hot! Utter comfort.

KARAK CHAI

Steps:

• In a small saucepan, bring the water to a boil.
• Add the black tea to the boiling water and let it steep for a minute or so.
• Add the crushed cardamom and saffron and let the tea boil for 30 seconds or so.
• Now add the sugar and evaporated milk and bring it to boil. Remove from heat, and then put back on heat and bring to a boil again. Continue this for 5 minutes until the karak tea is a rich caramel color.
• Using a tea strainer, serve the tea in mugs immediately.

KARAK CHAI

Steps:

• Heat water in a small saucepan until bubbles start to form around the edges. Add tea bags. Reduce heat to a simmer.
• Lightly crush lump sugar, ginger, cinnamon, rose buds, and cardamom pods in a mortar. Stir into the pot. Simmer until the tea bags and spices have become saturated, about 3 minutes. Add evaporated milk. Stir and simmer, without boiling, until sugar has dissolved and tea reaches the desired strength, about 8 minutes for strong tea. Strain into mugs.