Kashmiri Pink Tea Recipe

Kashmiri Pink Tea or Kashmiri Chai (Gulabi Chai) is also known as Noon Chai in different places. It is noted that in the Kashmiri language, the word noon means salt as it is salty by default. Kashmiri tea or Sabz Chai has a little thick consistency and along with a buttery and creamy taste. However, it is also thin enough to take a gentle sip. Kashmiri tea’s origin is still unknown but it is believed to belong from the Himalayan areas of Pakistan, India, China, Nepal, and Bhutan. In Afghanistan, it is also called Sheer Chai or Shor Chai.
Kashmiri tea (Gulabi Chai) has several benefits such as it is full of energy. It enhances mental alertness, increases body fluid levels, and reduces joint pains and headaches.
In Pakistan, Kashmiri Chai (Gulabi Chai) also prepares through different methods. On special events such as weddings and parties, it is served with nuts and sugar. In the winter season, it becomes the favorite drink of Pakistanis. However, in Kashmir, it is an integral part of their tradition and Kashmiris consume it 2 to 3 times daily with other food items such as Kash¬miri bread, kulchas, baqarkhanis, sheermaal, kandir tchot, etc.

Kashmiri Pink Tea Recipe

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Humaira Tariq from
Ingredients
  1. 6 tsp Green Tea Leaves
  2. 15-20 Seeds of green Cardamom plus
  3. 1-2 tsp. ground Cardamom
  4. 1-2 tsp. bicarbonate of soda
  5. 1-2 liter Fresh Full Cream Milk
  6. 6 tsp. ground pistachio/Almonds
  7. 6 cups Water
  8. Salt to taste
Method
  • Pour water in a heavy based large pan. Add tea leaves, salt, seeds of green cardamom and bicarbonate of soda.
  • Bring to boil reduce heat and simmer briskly for 4-5 minutes or until it reduces to 13 its quantity.
  • While it is still boiling pour in it about 2-3 cups of cold water or enough water to make four cups in all.
  • Bring to boil and simmer for 4-5 minutes.
  • Remove from heat, strain and keep aside.
  • Boil the milk with ground cardamom over low heat.
  • Pour prepared tea water (Qahwa) in the milk.
  • Bring to boil, add salt and simmer for 3-5 minutes over low heat.
  • Remove from heat and pour into 6 cups.
  • Pour 1 tablespoon of cream or malai. Sprinkle 1 teaspoon of pistachio/almonds over it.
  • Now Kashmiri Pink Tea is ready to serve.
Reviews & Discussions

We drink tea every day, but never drank this tea Now I will make this tea,, Thanks for the giving Simple and easy recipe

  • Asima, Sahiwal
  • Thu 10 Dec, 2020

Oh yes, this is the best recipe for making a Kashmiri Chaye. I would love to make it , because it is awesome, one thing to enjoy. I can make it with my elder sis. She also likes cooking activity.

  • Ayesha, Islamabad
  • Wed 09 Dec, 2020

I just love to drink Kashmiri tea. I along with my friends often prepare pink tea by this recipe.

  • Najma, quetta
  • Thu 17 Sep, 2020

What's the best/preferred green tea leaves to use? And how does the tea turn pink?

  • Saiqa, London
  • Sun 19 Jul, 2020

it is hard to find real kashmiri chai recipe and this one is authentic because i tried it and its taste was very unique and authentic.

  • Amna , sukkur
  • Tue 28 Apr, 2020

This is very tasty and delicious . i try it at home by following steps here. the best way to get the right recipe of every delicious dishes.. my all family member really like it and appreciates me .

  • Nida, khi
  • Mon 10 Feb, 2020

Whenever I want to make Kashmiri Chai, I use this recipe. it is much simple and anyone can make it without nay hassle.

  • nasira, karachi
  • Thu 12 Dec, 2019

I just love Kashmiri Pink Tea as it has a really good taste. I will also try the recipe mentioned here.

  • aiza, lahore
  • Tue 26 Nov, 2019

This tea is so special in winter and taste is really good. We mostly make Kashmiri tea on Sunday so all family enjoys, cold days are now onwards so this light but rich in taste recipes give real warm.

  • Saima, Karahi
  • Tue 26 Nov, 2019

Mistakes I understand which i did in the past to make this Kashmiri Tea, Insha Allah i will make once again with the above method, hope so that it makes fine.

  • mubeena, khi
  • Fri 15 Nov, 2019
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