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Photo of Tibetan  Pink  Butter Tea by Shashi Tewari at BetterButter
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Tibetan Pink Butter Tea

Aug-02-2018
Shashi Tewari
15 minutes
Prep Time
30 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Tibetan Pink Butter Tea RECIPE

In Tibet and Ladakh area Butter Tea is the most popular traditional hot beverage known as Bod- cha or Cha- Supma.Butter tea is usually prepared in a huge quantity approximately 1 liter per family member to last through entire course of the day.It is also served during religious ceremonies. Foreign tourists sip it as a soup.Butter tea is a paleo diet.It can bring the appetite level low,can keep you full throughout the day.Butter contains healthy fats which can offer and boost energy.Those who are leading active life should consume it during the depth of winter.The warming notes of spices can brighten cold and dark morning of winters in mountains. Excessive consumption is unhealthy.

Recipe Tags

  • Hot Drink

Ingredients Serving: 2

  1. Milk 1 cup
  2. 4 cups water
  3. unsalted butter 2 tbsp
  4. sugar 2 tsp
  5. Baking soda 1/4 tsp
  6. salt 1/8 tsp
  7. spices as below
  8. cardamom 3
  9. Star aniseeds 2
  10. Dried ginger 1 tsp(not powder)
  11. Fennel Seeds 1 tsp
  12. Whole Black pepper 1 tsp
  13. cinnamon stick 1 inch
  14. tea leaves 2 tsp

Instructions

  1. Collect all the spices at one place.
  2. Bring water to a boil over high heat.Drop in all the spices and tea leaves.
  3. Reduce the heat immediately.Cover and seal the patila with the flour dough or keep the weight over the lid so that vapours do not go out.
  4. Simmer it for at least 15 minutes on low flame.
  5. When done open the lid.Strain the tea.
  6. Again heat it at medium flame.Add sugar and salt till completely dissolved.Add milk.
  7. Now Stir in butter. Blend well.
  8. Switch off the gas add baking soda and blend it with hand blender till frothy.Colour will change to pink.
  9. Pour into cups and serve hot.

Reviews (1)  

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Neema Bhardwaj
Aug-02-2018
Neema Bhardwaj   Aug-02-2018

Nice one.

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