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To prepare a traditional Kashmiri Chai, slightly fermented teas is mostly preferred. Only whole milk will help you bring the perfect taste of Kashmiri Chai. Skimmed milk will spoil the flavor and the tea will appear muddy in color. Kashmiri Chai also has the all of the goodness of a regular Masala Chai. Most of the spices used in it have certain health properties. They act as a good pain reliever, help to promote digestion, improve memory and helps fight against coughs and colds by giving the immune system a bit of a boose. ike tea leaves, saffron is a powerful antio!idant, used for acne treatment, asthma and arthritis amongst others. Kashmiri Chai takes time to develop and it"s salty taste might feel a bit strange at first to your palate but if brewed properly, a single sip can transport your mind and soul to the cool, pictures#ue valley of Kashmir. Serves: $
Stop the process when you find the color becomes peachy 6 burgundy with a prominent pink tinge and let it sit for a while. Strain the tea and keep it aside. 4oil the milk with ground cardamom over low heat and add the prepared tea blend to it. 4ring to boil and simmer for 1') minutes over low heat. 9emove from heat and pour into the cups which are already filled with crushed almonds and pistachios. Spoon the thick cream or malai and sprinkle ( teaspoon of pistachio over it to garnish. ;ou can also add few strands of saffron on the top. P S: 7dding e!cess amount of baking soda will sweeten the tea even if sugar is not used to prepare it. 7lso be careful to use the correct proportion of tea leaves because the desired pinkish color will not be obtained if more than the re#uired amount of tea leaves are used.