Savour the sensation of milky Irani Chai on a rainy noon with a crunchy bite...
Item No 1: Black Tea:- Take a tablespoon of assam tea or darjleeng tea to make the tea decoction. You can many varieties of black tea in popular brands at all Indian stores.
Item No 2: Mawa or Khoya:- Either buy mawa or khoya as you may require a tablespoon to mix up in the whole milk.
Item No 3: Whole Milk: Take a cup of full fat milk to get the best result as Irani chai is rich and creamy.
Item No 4: Sugar:- Use only the required amount of sugar as the tea is already rich and creamy.
Item No 5: Cardamom:- Crush a cardamom and a bit of cinnamon using a mortar and pestle coarsely for added flavor.
Item No 6: Water:- Measure half a cup of water to make the tea decoction.
Stage 1: Heat a saucepan and set the flame in high mode. Add half a cup of water and when it is heated, just add a tea spoon of black tea leaves and lower the flame. Let it brew for about five to seven minutes approximately. Add in the crushed cardamom and cinnamon with a nice stir. Now cover the sauce pan with an aluminium foil and tuck it at the sides and let it remain in low flame for a few minutes.
Stage 2: Meanwhile, heat another saucepan and pour in a cup of whole milk and allow it to boil. Lower the flame and squirt in a tablespoon of khoya and stir in. Add a teaspoon of sugar and let it boil in low flame for about five minutes approximately. When the milk gets creamy and thicker, just turn off the flame and take out the foil and pour in the tea decoction using a tea filter only at the moment when you serve. Till then both the milk and as well as the concoction should remain hot separately.
Stage 3: Straightway pour them in a ceramic cup and garnish with a sprinkle of cinnamon powder if you want and serve hot.