Kashmiri tea is pink; Kashmiri tea is also prepared from milk. Besides, Kashmiri tea looks unique and beautiful because of its pink color and the decoration of nuts on the top of the tea.
Kashmiri tea is prevalent in hilly and cold regions as it is consumed more there. Kashmiri tea is made from green leaves, and baking soda is used. After mixing Kashmiri tea with milk, its color becomes light pink.
Kashmiri tea warms our bodies and gives us a beautiful feeling of comfort in cold weather.
Kashmiri tea tastes like that.
Kashmiri tea tastes delicious and resembles creamy, thick milky, and pink fruit juice. Kashmiri tea also has the taste of salt and spices. It is not made from rose petals but from green leaves.
Health benefits of Kashmiri tea?
Kashmiri tea keeps your body hydrated and detoxifies the system.
A cup of Kashmiri tea can relieve and soothe your fatigue if you are tired all day.
If you have a cold, Kashmiri tea also controls your cold.
Kashmiri tea keeps you healthy and young.
Daily consumption of Kashmiri tea also makes your heart healthy.
A hot cup of Kashmiri tea is very healthy and works wonders. If you have insomnia and frequent waking during sleep, drink Kashmiri tea before bed; one cup gives you restful sleep. It also cures your liver problems and naturally detoxifies the liver by eliminating impurities and free radicals.
Does Kashmiri tea have caffeine?
Yes, Kashmiri tea is also caffeinated because it is made from green tea leaves and contains caffeine. Green tea leaves contain 30-50 mg of caffeine. So it can.
Use of baking soda in Kashmiri tea?
Use of baking soda in Kashmiri tea
It sounds like an unusual ingredient, but it is an essential ingredient for our Kashmiri tea that acts as a catalyst in the tea and gives it its beautiful pink color.
A total amount of baking soda should be added to the tea to make it delicious and beautiful. If you have too much baking soda, it will spoil the flavor and texture of your tea.https://recipe98.com/
Use of salt in Kashmiri tea:
Since the beginning of our life, the tea we have been drinking has been full of sugar and flavor, and we like it; that’s why we are surprised and worried about adding salt to tea. How is salt in tea possible?
But I want to keep in mind that salt is a natural electrolyte that plays an essential role in eliminating dehydration in our body. I have said that Kashmiri tea is primarily grown in cold and high-altitude regions.
People who live in the cold are dehydrated because they don’t drink much water, so they use salt in their Kashmiri tea.
You can skip the salt in your Kashmiri tea if you live in a hot area.
Afternoon tea” or “pink tea,” also called Kashmiri tea Kashmiri tea is a traditional tea of Kashmir known for its good taste and beautiful pink color.
Apart from this, the green leaves used in tea are also found only in Kashmir.
When pistachios and almonds are added to this tea, the taste, and aroma of this tea become even more delicious.
So what are you waiting for? Pick up your kettle and do yourself a favor by making this Kashmiri tea now.
Ingredients for making Kashmiri tea:
Take 4-5 cups of water.
Take two teaspoons of Kashmiri tea leaves.
Take a half-inch cinnamon stick.
Take half-star anise.
Take two cloves.
One ground green cardamom
Take two pinches of salt.
Baking soda 1/3 tsp.
2 cups of milk
Half a teaspoon of crushed pistachios
Take half a teaspoon of ground almonds.
Take sugar as per your requirement.
Instructions for making Kashmiri tea:
1- To make Kashmiri tea, take a pan and keep it on medium heat; first, make Yahweh in it.
2- To make a way, add water to a saucepan and cook for 3 minutes until the water boils. Add cinnamon, Kashmiri tea leaves, cloves, cardamom, star anise, salt, and baking soda when the water boils.
3- When the water with this kehwa starts to boil, cover it and let the kehwa brew for 20 minutes so that the amount of water added is reduced to half and all the ingredients begin to smell delicious.
4- When the key is cooked after 20 minutes, add cold water and mix well in the keyway for 10 minutes.
5- When the key becomes thick, turn off the stove.
6- Your delicious Kashmiri chai kehwa is ready; you can store it for a week to use in Kashmiri chai but remember to use kehwa in hot milk, not cold milk.
7- Now to make Kashmiri chai take a saucepan and keep it on medium heat; when it gets hot, add 2 cups of milk and boil it. When the milk boils, add four spoons from the keyway to the milk, or you can increase or decrease the total amount per your requirement.
8- When the Kashmiri tea is cooked in the milk, add the pistachios, almonds, and sugar and keep stirring with a spoon on low heat; during this time, you will get the color and texture of the tea.
9- Switch off the stove and remove the pa until the tea is ready.
10- Now place 2 cups in a dish and pour Kashmiri tea into it. Garnish the tea with chopped pistachio almonds and serve