kesar Masala Chai

Kullhad Kesar Masala Chai Recipe

Ingredients:

• Water
• Milk (or any milk of your choice)
• Black tea leaves (like Assam or Darjeeling)
• Sugar (optional, adjust to taste)
• Saffron strands (Kesar)
• Green cardamom pods (crushed)
• Small cinnamon stick
• Cloves
• Fresh ginger (or 1/2 teaspoon of ground ginger)
• Black pepper (optional, for a mild heat)
• Fennel seeds (optional, for added flavor)

Instructions:

1. Prepare the Spices and Saffron: In a small mortar and pestle, lightly crush the cardamom pods and cloves. Soak the saffron strands in 1 tablespoon of warm milk for about 5 minutes to release its color and aroma.
2. Boil Water and Spices: In a saucepan, add the water, crushed cardamom, cinnamon stick, cloves, and ginger slices. Bring the mixture to a boil and let it simmer for 3-4 minutes, allowing the spices to infuse the water.
3. Add Tea and Milk: Once the water is boiling and aromatic, add the tea leaves and milk. Stir well. Then add the saffron-infused milk to the mixture. Allow the tea to come to a boil again, stirring occasionally.
4. Simmer and Strain: Once the tea has brewed for about 4-5 minutes and the spices have melded together, lower the heat and let it simmer for a couple of minutes.
5. Strain and Serve: Strain the tea into a traditional kullhad (clay cup) or any cup of your choice, discarding the tea leaves and spices.
6. Sweeten (Optional): Add sugar to taste and stir until dissolved. Serve hot.