Pink Tea - Kashmiri Noon Tea/Chai - Recipe By Food Fusion

Everyone's winter favorite, Kashmiri Noon Tea / Chai. Now you can make Pink Tea the authentic way at home. #HappyCookingToYou #foodfusion Written Recipe: https://bit.ly/36lFodU Visit Our Website: https://www.foodfusion.com Download iOS & Android app: https://www.foodfusion.com/app Facebook:   / foodfusionpk   Instagram:   / foodfusionpk   Twitter:   / foodfusionpk   Also Follow @HealthyFoodFusion & @FoodFusionKids for healthy food & kids special recipes. Kashmiri Noon Pink Tea Recipe in English: Ingredients: -Water 2 Cups -Darchini (Cinnamon stick) 1 -Hari elaichi (Green cardamom) 10-11 -Laung (Cloves) 3-4 -Badiyan ka phool (Star anise) 1-2 pieces -Namak (Salt) ½ tsp -Kashmiri tea leaves 2 tbs -Baking soda ¼ tsp -Chilled water 2 Cups -Chilled water 3 Cups -Doodh (Milk) 3 Cups -Pista (Pistachios) sliced 1 tbs -Badam (Almonds) sliced 1 tbs -Pista (Pistachios) sliced Directions: -In a saucepan,add water,cinnamon stick,green cardamom,cloves,star anise,salt,Kashmiri tea leaves, baking soda and mix well,bring it to boil and cook on medium flame until it reduces to ¼ cup of its quantity and keep stirring with ladle in between. -Add chilled water and repeat the process of mixing and cooking until it reduces to ¼ cup of its quantity. -Add chilled water and mix well,bring it to boil and cook on medium flame until it reduces to 2 cups & keep stirring with ladle then strain. -Makes 2 cups of kehwa and enough for 6-8 cups and can be stored in refrigerator for up to 1 week. -In a kettle,add milk and bring it to boil,add prepared kehwa (¾ cup or as required), mix well and cook on low flame for 2-3 minutes and keep stirring with ladle continuously. -Add almonds, pistachios and mix well. -Garnish with pistachios & serve with sugar or salt!