Pakistani Chai
Pakistani chai is divided into two types. The regular, more popular one is chai (pronounced "cha" in the Punjab region of Pakistan); Another variety, popular in the Kashmir region of Pakistan, is called dud patti (literally "milk tea"). The only difference is that regular chai uses water, milk, and tea, while dud patti uses no water. This recipe is for regular chai. You could get loose tea from any Pakistani and/or Indian store—some brands are Tapal Danedar and Lipton.
Servings
2
1 ½ cup milk (or to taste)
⅔–1 cup water
2 heaping teaspoons of loose chai tea leaves
2 pieces of whole cardamom (optional, but it gives a nice aroma)
Bring the water to a simmer in the saucepan over medium-high heat. Tear the cardamom shell (or grind it) and add it to the pan.
Quickly put the milk in the microwave and heat it for 2 minutes, or until very close to boiling over.
2 minutes
When the water nearly reaches a boil, slowly add the loose tea. Don't overwhelm the pan.
Add hot milk to the pan until it reaches a light brown color. It'll get only a shade or two darker when it's done. Raise the heat to the highest setting.
If you think you added too much milk, take a big spoon or spatula and mix it continuously. Remember: This all goes very fast, so be prepared ahead of time with your utensils.
Take the saucepan off the heat when the chai is about to boil over and pour it in the cup through the strainer.
Sweeten with sugar if desired.
- •Some people prefer making it in a very low heat because it brews slowly and there is not a need of warming the milk. You put all the ingredients in the same order but you don't warm the milk in the microwave. Others put the milk with the water from the start and put the tea in later.
- •If you are making tea with teabags, then put in three teabags in the pan.
- •Dipping Tea Rusks and wafers go quite nicely with chai.