Rich, aromatic, and perfectly pink 🌸Savor this shahi Piyala Kashmiri Chai by Asad Memon – a cozy fusion twist on a classic favorite. #FoodFusion #HappyCookingToYou #KashmiriChai #FusionChai #pinktearecipe #winter
Ingredients:
-Water 5 cups
-Loose green tea leaves 4 tbs
-Hari elaichi (green cardamom) 8-10
-Badiyan ka phool (star anise) 2
-Darchini (cinnamon stick) 1
-Iodized himalayan pink salt ½ tsp
-Baking soda ¼ tsp
-Iced cold water 2 cups
-Doodh (milk) 3 cups
-Pink food color as required
-Sugar to taste
Assembling:
-Kharay (Puff biscuits) as required
-Fresh cream as required
-Pista (pistachios) sliced as required
-Badam (almonds) sliced as required
Direction:
-In a saucepan, water, green tea leaves, bring it to a boil.
-In a mortar pestle, add green cardamom, crush coarsely.
-Transfer it to a boiling green tea, add star anise, cinnamon stick, pink salt, and baking soda, mix well.
-Cook on low flame for 1 hour or until tea reduce from 5 to 3 cups, or until tea becomes red in color.
-Add 2 cups chilled water, bring it to a boil. Use a ladle to pour tea back into the pot from height repeatedly (8-10 minutes) to incorporate oxygen.
-You can store this concentrate for up to 5-6 days in a refrigerator in a glass container. It can be kept for a longer time but the color may dull over time.
-In a cooking pot, add milk, bring it to boil, add prepared pink tea concentrate, mix well then add pink food color & mix well.
Assembling:
In a traditional serving bowl, add puff biscuits, fresh cream, prepared Kashmiri tea and garnish it with almonds and pistachios.
