Kashmiri Sheer Chai
- Prep Time
- Cook Time
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, a marvellous creation to spice up your day. Kashmiri Sheer Chai is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingKashmiri Sheer Chai is just too tempting. This amazing recipe is provided by Chef (Mrs) Reetu Uday Kugaji. Be it kids or adults, no one can get away from this delicious dish. How to make Kashmiri Sheer Chai is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Kashmiri Sheer Chaiby Chef (Mrs) Reetu Uday Kugaji. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Kashmiri Sheer Chai is just the appropriate recipe to serve as many as 4. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!
Ingredients to make Kashmiri Sheer Chai
- - 4 cups
- Whole milk- 1 ½ cups
- leaves (Black / Green)- 1 tsp
- Ground Green - 2 gm
- - a pinch
- Sticks-1/2 inch piece
- Crushed - 1/2 gm
- -2 gm
- Fresh - 30 ml
- nuts, crushed- 2 gm
- Powdered - 5 gm
- -1/4 th gm
How to make Kashmiri Sheer Chai
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.