Kashmiri Chai is Pakistan's most visually stunning tea; naturally pink, fragrant with whole spices, and richer than any other chai you've had. No food coloring involved. The pink comes from a reaction between baking soda and the tea leaves, deepened by a traditional aeration technique called 'phaintna'. This recipe walks you through both.
Love Pakistani hot beverages? My Masala Chai is another one worth trying.
Table of Content
What is Kashmiri Chai
Kashmiri Chai originates from the valley of Kashmir, which has its own exclusive variety of tea leaves. Also known as noon chai (salty tea) or gulabi chai (pink tea), this tea is deeply fragrant, creamy and unmistakably pink. Traditionally it was prepared with salt only, but the version popular across Pakistan today is sweet and spiced with whole aromatics like cinnamon, cardamom and star anise.
A quick note before we get into it: if you are Kashmiri, you already know the authentic noon chai is salty and made without these whole spices. What I am sharing here is the Pakistani version of Kashmiri Chai, which is what most people in Pakistan grew up drinking at weddings, winter gatherings and mehndi nights. It is not the same as the traditional Kashmiri noon chai, but it is absolutely delicious in its own right.
The pink color is completely natural. It comes from the reaction of baking soda with the tea leaves, deepened by an aeration technique called 'phaintna', which means beating or pouring the kehwa from a height repeatedly to work air into it. The more air you incorporate, the deeper the rosy hue. No food coloring needed.
Kashmiri Tea Leaves
Some people substitute green tea leaves when Kashmiri tea isn't available. Based on reader feedback in the comments, it does work but gives a lighter pink shade and a slightly different flavor. Kashmiri tea leaves are worth sourcing for the full effect, you can find them online.
How To Make It
Start with cold water straight from the refrigerator, the temperature matters for the color. Once the boil comes, add baking soda, not baking powder. This is where the pink starts.
The step that makes or breaks the color is the aeration. Pour the kehwa back and forth from a height for a full 10 minutes. Tedious but non-negotiable. You will know it is ready when you see dark red bubbles on the surface.
When mixing the kehwa with milk, taste as you go. More kehwa means deeper color and stronger flavor. Find what you prefer.
Tips For The Perfect Kashmiri Chai
- Cold water is non-negotiable at the start. Room temperature water affects the color.
- Baking soda only, never baking powder. They are not interchangeable here.
- Do not rush the aeration. 10 minutes of phaintna is what separates a pale pink from a deep rosy chai.
- Adjust the kehwa to milk ratio to your taste. More kehwa means deeper color and stronger flavor, less means a milder, creamier cup.
- Make a big batch of kehwa and store it in the fridge for up to 2 weeks. Fresh chai in minutes whenever you want it.
What to Serve with Kashmiri Chai
Pair this pink chai with crispy vegetable fritters, fish pakoras, a tangy chickpea chaat, or my indulgent gajar halwa for the ultimate winter treat. For something lighter, masala fries make a surprisingly good match too. For a full festive spread, serve alongside Zarda or Shahi Tukray.
Storage
You can store the kehwa (the tea base) in the fridge for up to 2 weeks. Whenever you want a cup, simply boil the kehwa with fresh milk.
FAQ
The most common reasons are old baking soda, skipping the aeration step, or not reducing the tea enough. Make sure your baking soda is fresh and aerate for the full 10 minutes.
It shocks the tea and helps lock in the pink color.
No, the baking soda is added to the water, not the milk directly. The salt quantity is also too small to cause curdling.
More Hot Drinks
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📖 Recipe
Kashmiri Chai (Pink Tea)
Ingredients
KEHWA
- 4 cups (1 litre) cold water
- 3 tablespoon kashmiri tea leaves
- ¼ teaspoon baking soda
- ⅓ teaspoon salt
- 1 star anise
- 1 inch piece of cinnamon
- 3 cloves
- 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 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 stored in the fridge for 2 weeks.
Nutrition
PIN IT FOR LATER
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:
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.