Kashmiri Chai


  • Pani (Water): 3 cups
  • Kashmiri tea leaves: 2 tsp
  • Badiyan ka phool (Star anise): 1
  • Sabz elaichi (Green cardamom): 3
  • Sonf (Fennel seeds): 1 tsp
  • Namak (Salt): 2-3 pinches
  • Metha soda (Baking soda): ¼ tsp
  • Barf wala pani (Ice cold water): 2 cups
  • Doodh (Milk): 1 cup
  • Cheeni (Sugar): 1¼ tsp [to taste]


Step 1: Add Pani (Water), Kashmiri tea leaves, Badiyan ka phool (Star anise), Sabz elaichi (Green cardamom), Sonf (Fennel seeds), Namak (Salt), in a pan and simmer for 10 minutes.

Step 2: Add Metha soda (Baking soda), mix and cook for 2 minutes.

Step 3: Add Barf wala pani (Ice cold water), mix, and cook for 5 minutes at medium-high flame. Strain the Kehwa and set it aside. It can be refrigerated for 4-5 days.

Step 4: Add Doodh (Milk), Cheeni (Sugar), Kehwa [almost ½ cup or as required] in a saucepan, mix and cook for 1 minute.

Garnish with nuts and serve hot.