Name: Traditional Chai/Masala Chai recipe by Sanchita Agrawal Mittal at BetterButter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 2 Cups Water; 1 cup Whole milk; 2 teaspoon granulated sugar or to taste (about 1 heaped teaspoon per serving, traditionally); 1 heaped tablespoon of black tea leaves; 1/2 inch ginger or 1/4th teaspoon saunth powder; 2 leaves of holy basil; 4 saffron strands; 2 pinch of black pepper powder; 1/8th teaspoon of carom seeds (ajwain); 1 bay leaf; 2 pinch of cinnamon powder; 1 cardamom pod crushed; 1/8th teaspoon of fennel seeds (about 10 seeds)

ABOUT Traditional Chai/Masala Chai RECIPE

Kullhad ki masala chai This tea is very good in winters to keep cold, cough and body ache at bay. It keeps us warm and cosy throughout the day.

Ingredients Serving: 2

2 Cups Water
1 cup Whole milk
2 teaspoon granulated sugar or to taste (about 1 heaped teaspoon per serving, traditionally)
1 heaped tablespoon of black tea leaves
1/2 inch ginger or 1/4th teaspoon saunth powder
2 leaves of holy basil
4 saffron strands
2 pinch of black pepper powder
1/8th teaspoon of carom seeds (ajwain)
1 bay leaf
2 pinch of cinnamon powder
1 cardamom pod crushed
1/8th teaspoon of fennel seeds (about 10 seeds)

Instructions

Gather all the ingredients listed
Boil 2 cups of water in a medium saucepan
Bring water to a simmer with all desired spices.
Reduce heat to lowest setting and add tea leaves and sugar.
Steep until tea takes on a deep, tan colour, in about 3 minutes, stirring occasionally.
Add milk and let it brew for another 2-3 minutes.
Switch off the flame.
Strain hot chai into 2 kullhads( terracotta handleless cup)
Garnish with 2-3 saffron strands in each cup and serve masala chai hot with biscuits and dry fruits.

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