Pink tea is usually called “noon chai ” in kashmir . Noon in kashmir language means salt .
It is also called sheer chai , because it needs a required amount of milk for perfect pink colour.
I love to serve it with fresh balai on top , so I preserved balai for serving time. Let’s check it out
Serving: 8 Cups Approximately
Step 1: Making of Kehwa
In a pan add 3 cups of water,Now add green cardamoms 7 to 8 crushed,
Along with 2 cinnamon sticks, 3 star anise, and 3 tbsp of green tea leaves.
Let it boil on medium heat
Boil water until tea leaves get frothy, now add 1/2 tsp bicarbonate of soda and stir vigorously for few seconds.Boil on medium heat until it gets red colour
When u get desired red colour ,add 1 cup ice cold water and give it a nice pouring mix with deep ladled spoon.
Now strain kehwa , and give it a good mix transfer a jug to another jug , this step is very important for best kehwa.
Kehwa is ready.
U can refrigerate it for 4 to 5 days .
Step 2: Preparing Milk
In another pan heat 1 litre milk
Add 8 tbsp condensed milk or according to ur taste
Now add fresh cream 200 grams ( whipped) and mix well
Mix and let it boil
Add chopped almonds and pistachios, and leave some for garnish
This recipe requires 100 grams almonds and 50 grams pistachios,
Now add kehwa for desire pink colour
Give it a good mix
Add few drops of kewra essence and 2 pinches of salt
After adding salt mix well and remove from heat .
Serve hot with touch of balai on top and garnish with almonds and pistachios.
U can serve it without balai too .
Enjoy a hot cup of pink tea .