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Noon chai is traditionally made from a type of green tea leaves, milk, salt, baking soda and usually cooked in a samovar. A pinch of baking soda gives it a pronounced pink color. Sugar is not traditionally used in Kashmiri home recipes, although newer commercial preparations in Indian and Pakistani restaurants and tea stalls may include sweetener.
How to make Kashmiri Noon Chai
- Take 3-4 tbsp of noon chai leaves in an utensil. Add 1 large cup of water and a pinch of baking soda.
- Boil this until the water is 90% evaporated and reduce the flame to medium.
- Add 3 cups of cold water (to retain the pink colour) and boil the mixture for at least 30 to 90mins. Now your noon chai base is ready.
- Now to make the noon chai: mix the noon chai base and milk (50-50 for milky tea; 60-40 for strong tea) and boil for 10 mins. Add a pinch of salt and noon chai is ready
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