Kashmiri Chai is a Pakistani hot beverage with a pink color. It has a rich, creamy and sweet taste. A kehwa (tea base) is first prepared with Kashmiri or Green Tea leaves and whole spices like star anise, cinnamon, cloves and green cardamon. And then the kehwa is boiled with milk and sugar to make the tea. No artificial color is used in this Kashmiri Chai recipe!
Kashmiri Chai originates from the valley of Kashmir which has this exclusive variety of tea leaves. Also known as noon chai (salty tea) or gulabi chai (pink tea), this tea unlike the others is very fragrant and creamy. Traditionally it was prepared with salt only but over the years people have started adding sugar giving it a richer taste.
The key to getting that beautiful rosy hue lies in the reaction of baking soda with tea leaves and the aerating of the 'kehwa'. The more air you incorporate into the 'kehwa' the pinker your tea will get. No food color has been used in the making of this recipe.
Some people also make this tea using green tea leaves since Kashmiri tea is not found everywhere as easily. I have read it tastes similar but might not give the same pink shade. I haven't tried it myself, so cannot confirm the results.
Pair this delightful pink chai with crispy vegetable fritters, delicious fish pakoras, a tangy chickpea chaat, or my indulgent gajar halwa (carrot pudding) for the ultimate winter treat. If you want something light, my street-style Masala Fries will make a perfect match with this Kashmiri pink tea too.
How To Make Kashmiri Chai And Some Tips
- Begin by adding cold water to the pan. It has to be cold from the refrigerator.
- Then add the Kashmiri tea leaves (<-- affiliate link) and star anise, cinnamon, cloves and green cardamom for flavour and bring to boil on high heat.
- After one boil comes, add baking soda (NOT baking powder). The reaction of baking soda with the tea leaves will start turning the mixture pink.
- Then on medium heat boil the mixture till it is reduced to 2 cups. Just roughly get an eye measurement of the quantity.
- Add ice-cold water (water from the fridge with ice cubes in it) which should altogether be 2 cups. Pour this water from a height. But be cautious as the water in the pan is hot and you might get splashed.
- Then take a ladle or a cup and start aerating the tea. From a height pour the liquid back and forth for around 10 minutes. Tedious but worth it!
- You will start noticing some dark red bubbles on the surface of the tea. Turn off the heat and strain. You are left with a dark red kehwa (tea).
- To prepare the Kashmiri Chai bring milk to a boil in another saucepan. Add sugar and pour in your Kashmiri kehwa you just prepared. Keep in mind the more kehwa you add the pinker your tea will get but it will also get stronger. So taste it and find your right balance.
- Bring this milk and tea mixture to a boil and then turn off the heat and cover for 2-3 mins.
- Pour the pink tea in your mugs, garnish with finely sliced pistachios and almonds.
Can You Store The Pink Tea
You can store the kehwa (the base of the tea) in the fridge for 2 weeks. Whenever you want to make the Kashmiri Pink Chai boil the kehwa with milk.
Watch How To Make It
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📖 Recipe
Kashmiri Chai (Pink Tea)
Kashmiri Chai is a sweet, milky pink tea made from Kashmiri tea leaves and infused with the aromatic flavors of whole spices such as cinnamon, cardamom, and star anise.
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Servings:
Ingredients
KEHWA
- 4 cups (1 litre) cold water
- 3 tablespoon (3 tablespoon) kashmiri tea leaves
- ¼ teaspoon (0.25 teaspoon) baking soda
- ⅓ teaspoon (0.33 teaspoon) salt
- 1 (1) star anise
- 1 inch (1 inch) piece of cinnamon
- 3 (3) cloves
- 5 (5) green cardamons
- 2 cups (500 ml) ice-cold water
MILK TEA
- 1 cup (250 ml) milk
- 1 cup (250 ml) kehwa
- 1-2 tablespoon (1-2 tablespoon) sugar optional
- crushed almonds & pistachios for garnish
Instructions
- In a large sauce pan add the water along with kashmiri tea, star anise, cinnamon, cloves and green cardamom. Bring everything to a boil.
- When the boil comes add baking soda and salt. Lower the heat slightly and keep cooking till the water is reduced to half the initial amount which is 2 cups according to this recipe.
- When the water is reduced add ice-cold water along with some ice cubes from a height. Then aerate the mixture by using a ladle or another mug and pour around a cup of this tea from a height and keep doing that for the next 10 mins. It translates to 'phaintna' in Urdu which means to beat vigorously.
- After 10 mins you will start to see deep red bubbles on the surface of the tea. Turn off the heat and strain the liquid. This 'kehwa' can be stored in the fridge for around 2 weeks.
- For preparing the milk tea, bring the milk to a boil in a saucepan. Add the sugar and pour some of the kehwa. You can adjust the kehwa and milk ratio according to your taste. Bring the mixture to a boil and turn off the heat. Cover the pan and give 'dam' for 2-3 mins.
- Pour pink tea in the serving cups and add garnish with some crushed almonds and pistachios.
Video
Notes
- The kehwa prepared in this recipe makes around 5-6 cups of Kashmiri Chai. The leftover kehwa can be store in the fridge for 2 weeks.
Nutrition
Serving: 1serving | Calories: 122kcal | Carbohydrates: 16g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 597mg | Potassium: 266mg | Fiber: 2g | Sugar: 12g | Vitamin A: 201IU | Vitamin C: 1mg | Calcium: 196mg | Iron: 1mg
Did you make this recipe?Please leave a star rating and a review in the comments. You can also tag @chilitochoc on Instagram. I love hearing your feedback!
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This post was originally published on November 28, 2019 and has been updated with new pictures, video and detailed instructions. Here is the the old picture:
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EKB says
I’ve made this recipe twice now, and both times it’s come out so lovely. I’m not lucky enough to have access to Kashmiri tea, so I’ve used whatever loose leaf green tea blend I have on hand. The final drink doesn’t turn out quite as pink as I imagine it would with the Kashmiri tea, but more of a dusty pink. Still beautiful and still delicious. It’s amazing to watch the transformation when putting in the baking soda and salt, and then the ice water, and the aeration.
Michael says
Been making for a couple years now. Vahdam brand Kashmiri Kehwa / Kahwa is perfect for this and - personally speaking - I do NOT use the additional anise, cardamom, cinnamon called for in this recipe. Vahdam's Kashmiri Kahwa includes a really good spice balance; adding more would make it too spice heavy. If I just had plain green tea, they yes I would use the spices. I also add sugar to taste.
Great tip about aerating the tea! Really helps with getting to the right color.
Tom Mac says
I tried several times and never got anything close the red. What am I doing wrong? Could my baking soda be old?
Qashang says
If your baking soda has been lying around opened for a while it could be old. Did you follow the rest of the procedure correctly? You can also try using a different brand of kashmiri tea leaves.
Michael says
Maybe low boil the tea for 30-45 minutes adding more water if needed. I also made sure my tea was at boil before adding the ice water to maximize the 'shock'. That 10 minute last step of aerating with a ladle or small cup is important. There will be a few red froth bubbles to look for.
Aisha says
I love this recipe that I found from your Instagram page I have made this recipe at least 10-20 times already. I love the concept that you can store the rest and whenever use the kewha mixture later. Thank you for sharing your recipe to us.
Qashang says
Yay so happy that you love this recipe! Thanks for your sweet feedback.
Madhuri says
What is the purpose of adding ice cold water?
Qashang says
It shocks the tea and helps in retaining the pink colour.
R. K. says
Why doesn't salt and baking soda leads to curdling of milk.....
Want to try and this thought came to my mind... So lil apprehensive to try.. PLZZ guide
Qashang says
Baking soda is not added to the milk directly. It is added to the water first. And salt is used in only a tiny amount. Do give this recipe a try, I assure you the milk won't curdle. 🙂
2pots2cooks says
Truly amazed by this one ! Thank you so much for sharing it with us !
Zarmina says
I tried this recipe from your original post, it turned out amazing and a perfect color. There was no need to add food color as the color came out pretty well itself.?
Chili to Choc says
Thanks a lot for your feedback Zarmina!
Sara says
The baking Soda you have used. From which company?
Chili to Choc says
Hey it is by Dr. Oetker.
Mariya says
It was so awesome I just loved it and I am making it again today ? thank you the recipe is so detailed that I didn't have questions or anything if I did also the youtube video cleared it. Thank you so much.
Chili to Choc says
Thank YOU Mariya for trying the recipe! Glad it worked out for you.