|Kashmir Green tea leaves||1.5 tea spoon|
|Baking soda||a pinch|
|Salt||½ tea spoon|
|Cardamom green||3 nos|
|Milk full cream||½ liter|
|Shelled Walnuts||30 gms|
|Feni optional (Type of Fried Indian puff paste)||150 gms|
|Cream or Malai||100 gms|
(Made by boiling of the full cream milk Cooling it and scalding the cream which has deposited on top)
In a stainless steel pan take 2 cups of cold water.
Add tea leaves, baking soda and salt and bring to boil on a simmering heat.
Let it simmer and while simmering keep lifting the boiling liquid with a round spoon to oxidize the tea liquor.
Keep simmering till about the tea liquor is reduced to about half a cup and deep pink color has developed.
Add a liter of cold water to the reduced pink tea liquor.
Crush the cardamoms and add to the tea liquor.
Bring the tea liquor to boil and add milk.
Soak the walnuts water for about half an hour, remove the skin and crush them roughly.
Add to the boiling tea.
You can also use almond flakes instead of walnuts.
Add about 20 gms of pheni (This is optional and mostly is consumed without it)
Pour the tea into tea cups without straining the leaves
(Often people chew the leaves after having the tea).
Garnish with Malai on top and serve hot ( Malai is also optional)
Noon Chai or Sheer Chai (Kashmir Pink Tea)
(Malai is a thick yellowish layer of fat and coagulated proteins forms on the surface, which is skimmed off.)
From the Kitchen of Chef Umesh Mattoo
Recipe Copyright @ Chef Umesh Mattoo & Gypsyescapade Food & Chefs