Karak Chai Recipe
Discover how to make Karak Chai with this quick and easy recipe. Perfect for tea lovers, this rich and fragrant beverage brings a piece of Chaiiwala's authentic taste into your home.
<ul class="ingredients-main-list">
<li class="ingredients-single-item">1 litre water</li>
<li class="ingredients-single-item">4-6 tsp loose black tea leaves (or 4-6 tea bags, depending on strength preference)</li>
<li class="ingredients-single-item">8 green cardamom pods, slightly cracked</li>
<li class="ingredients-single-item">4 cloves</li>
<li class="ingredients-single-item">1 small stick cinnamon</li>
<li class="ingredients-single-item">1 inch piece of fresh ginger, thinly sliced</li>
<li class="ingredients-single-item">400 ml evaporated milk (can use full-fat or semi-skimmed as a replacement)</li>
<li class="ingredients-single-item">Sugar to taste (typically 4-6 tsp, adjust based on preference)</li>
</ul>
<ol class="no-list-style">
<li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Begin by pouring 1 litre of water into a medium-sized saucepan. Add the loose black tea leaves, cracked green cardamom pods, cloves, cinnamon stick, and sliced fresh ginger to the water. </li>
<li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Bring the mixture to a boil over high heat, then reduce the heat to medium-low and let it simmer for 5-7 minutes. This will allow the spices and tea leaves to infuse their flavors into the water, creating a rich and fragrant tea base. </li>
<li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Add the evaporated milk to the saucepan, stirring well to combine. Increase the heat to medium and bring the tea to a low boil. Be careful to watch the pot as the milk can boil over quickly. </li>
<li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Once the tea has come to a boil, add sugar to taste. Stir continuously and allow the tea to boil for another 3-5 minutes. The karak chai should now have taken on a rich, golden color and a wonderful aroma. </li>
<li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Strain the karak chai through a fine mesh sieve into a teapot or directly into cups. This will remove the solid ingredients and leave behind a smooth, flavorful tea. </p></li>
<li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Serve the karak chai hot. For an authentic touch, pour the tea back and forth between the pot and the cups a few times – this aerates the tea and improves the flavor. Enjoy your homemade Karak Chai with family or friends. </li>
</ol>
Guilty Chef FAQ for
Chaiiwala
Karak Chai Recipe
What ingredients are used in Karak Chai from Chaiiwala?
The ingredients for Karak Chai from Chaiiwala include loose black tea leaves, green cardamom pods, cloves, cinnamon, fresh ginger, evaporated milk, and sugar.
How to cook Karak Chai from Chaiiwala at home?
Learn how to cook Karak Chai from Chaiiwala by simmering tea leaves and spices in water, adding evaporated milk and sugar, then boiling to a golden color. The tea is then strained and served hot.
Can I use any type of sugar in the Karak Chai recipe?
Yes, you can use any type of sugar for the Karak Chai recipe. However, the type of sugar may alter the taste slightly. Adjust the amount based on your preference.
Can I use a milk alternative for the Karak Chai recipe?
While evaporated milk is traditionally used in Karak Chai, you can substitute it with full-fat or semi-skimmed milk or your preferred milk alternative.
How can I serve Karak Chai authentically?
To serve Karak Chai authentically, pour the tea back and forth between the pot and cups a few times to aerate the tea. This activity enhances the tea's flavour.
More Recipes from
Chaiiwala
The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe aims to replicate the flavour of the dish but may not be an exact match to the proprietary recipe used by the restaurant.
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"datePublished": "2024-04-18",
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"author": "Oliver Jensen",
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