Kashmiri Sheer Chai | How to make Kashmiri Sheer Chai

By Chef (Mrs) Reetu Uday Kugaji  |  27th Feb 2016  |  
5.0 from 2 reviews Rate It!
  • Kashmiri Sheer Chai, How to make Kashmiri Sheer Chai
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About Kashmiri Sheer Chai Recipe

Sheer Chai (also called Noon Chai, Kashmiri Salted Tea, Pink Tea and Gulabi chai) is a traditional tea beverage from Kashmir. It is a part of Kashmiri culture to drink this beverage two to three times a day with traditional Kashmiri breads like Sheermal and Bakarkhani.

Kashmiri Sheer Chai is a delicious dish which is enjoyed by the people of every age group. The recipe by Chef (Mrs) Reetu Uday Kugaji teaches how to make Kashmiri Sheer Chai step by step in detail. This makes it easy to cook Kashmiri Sheer Chai in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Kashmiri Sheer Chai at home. This amazing and mouthwatering Kashmiri Sheer Chai takes 5 minutes for the preparation and 10 minutes for cooking. The aroma of this Kashmiri Sheer Chai is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Kashmiri Sheer Chai is a good option for you. The flavour of Kashmiri Sheer Chai is palatable and you will enjoy each and every bite of this. Try this Kashmiri Sheer Chai and impress your family and friends.

Kashmiri Sheer Chai

Ingredients to make Kashmiri Sheer Chai

  • Water- 4 cups
  • Whole milk- 1 ½ cups
  • Tea leaves (Black / Green)- 1 tsp
  • Ground Green Cardamom- 2 gm
  • Baking Soda- a pinch
  • Cinnamon Sticks-1/2 inch piece
  • Crushed Peppercorns- 1/2 gm
  • Poppy seeds-2 gm
  • Fresh cream- 30 ml
  • Pistachio nuts, crushed- 2 gm
  • Powdered Almonds- 5 gm
  • Saffron-1/4 th gm

How to make Kashmiri Sheer Chai

  1. The Sheer Chai is a pinkish and queer tasting drink for people who have not tasted it. It is made of salt, black tea, sugar and soda. The peculiar color of the pinkish tea is because of the addition of soda.
  2. Pour water in a large pan and add tea leaves, salt, seeds of green cardamom and bicarbonate of soda to it.
  3. Bring to boil and then simmer quickly for 05-08 minutes or until it reduces 3/4th its original quantity.
  4. A burgundy/dark pinkish film will appear on the surface which indicates that it is boiled to the desired level.
  5. While it is still boiling, add the cinnamon bark, poppy seeds, crushed peppercorns and cold water. Bring to boil and simmer for 02 minutes.
  6. Remove from heat, take the boiled tea in the ladle and raise the level of the ladle about 8-10 inches and pour the tea back to the pan. Repeat it for at least ten to twenty times. This will bring a change in the colour of tea
  7. Stop the process when you find the colour becomes peachy/ burgundy with a prominent pink tinge and let it sit for a while. Strain the tea and keep it aside.
  8. Boil the milk with ground cardamom over low heat and add the prepared tea blend to it.
  9. Bring to boil and simmer for 2 minutes over low heat.
  10. Remove from heat and pour into the cups which are already filled with crushed almonds and pistachios. Spoon the thick cream or malai and sprinkle 1 teaspoon of pistachio over it to garnish. Add few strands of saffron on the top.

My Tip:

1. Adding excess amount of baking soda will sweeten the tea even if sugar is not used to prepare it. Also be careful to use the correct proportion of tea leaves because the desired pinkish colour will not be obtained if more than the required amount of tea leaves are used. 2. If green tea is used do not boil only infuse in hot water or the flavour will be lost.

Reviews for Kashmiri Sheer Chai (2)

Rickta Dutta2 years ago


Sukhmani Bedi2 years ago