Kashmiri chai (Midday Chai) is a novel tea made within the Kashmir valley comprised of inexperienced tea, baking soda, salt, and milk.
What makes it particular isn’t solely the creamy style but additionally the great pink color. And the primary factor is, you’ll be able to Kashmiri chai recipe at residence very simply!
Kashmir is a paradise on earth and the folks of Kashmir produce this particular tea well-known within the subcontinent.
Folks of Pakistan and India love this tea and it’s used for an important day equivalent to weddings, events and so on.
The scrumptious and aromatic Kashmiri tea (regionally often known as pink tea or midday tea) is tremendous easy and straightforward to make at residence.
Historical past Of Kashmiri Chai (Midday Chai)
Kashmiri tea isn’t grown in Kashmir. And because the Chinese language are representatives of the tea, they are going to export it to your complete Central Asian area.
Kashmir was an essential buying and selling centre on the crossroads of Central Asia and South Asia. Many overseas travellers, equivalent to Austrian military officer Charles von Hugel, have talked about Nun Chai of their journey diaries.
It’s extensively believed that Nun Chai reached Kashmir from Yarkand in Turkestan. By the best way, the primary Muslim Sultan of Kashmir, Saddaruddin Shah (Rinchana) adopted Islam from the fingers of Bulbul Shah (Saeed Sharafuddin Shah) who was from Kashgar in Turkestan.
In Turkestan, Aitkin tea is made with salt, milk and butter, just like the area of Ladakh, often known as Gur-Gur tea. Like Nun Chai, the origin of Kahwa isn’t clear.
In keeping with the world historical past of tea, it will possibly even have its origins within the Turkestan area of Turkey, courting again to the primary and second centuries of the Kushan Empire in Yarkand.
As a matter of reality, it’s believed that historical teas from the Yarkand area and the southern area of China had been served with oxblood.
Ingredients
- 2 cups water
- 2 teaspoons Kashmiri green tea leaves
- 1/4 teaspoon baking soda
- 2–3 green cardamoms, slightly crushed
- 1 small cinnamon stick
- 2 cups milk
- 2 teaspoons sugar (optional, traditional chai is salty)
- 1/2 teaspoon salt
- Chopped almonds and pistachios (for garnish)
Instructions (Step-by-Step)
Step 1:
Boil water in a saucepan. Add tea leaves, baking soda, cardamom, and cinnamon.
Step 2:
Simmer for 10–15 minutes until the water reduces to half. The tea should turn deep red.
Step 3:
Add a splash of cold water and whisk quickly. This helps release the pink color.
Step 4:
Pour in milk and stir well. Simmer again for 5 minutes.
Step 5:
Add salt and sugar (if using). Mix gently.
Step 6:
Strain into cups and garnish with almonds and pistachios.
Recipe Tips
- Whisking is key – Adding cold water and whisking makes the tea turn pink.
- Use whole milk – It gives a creamier and richer flavor.
- Don’t rush – The slow brewing process is what develops flavor and color.
- Salt is traditional – Kashmiri Noon Chai is usually salty, not sweet.
- Add saffron for luxury – A pinch of saffron makes the tea more aromatic.
Nutrition (Per Serving – approx.)
- Calories: 160 kcal
- Carbohydrates: 9 g
- Protein: 6 g
- Fat: 12 g
- Calcium: 20% DV
Serving Suggestions
- Serve Noon Chai with Kashmiri breads like lavasa, sheermal, or naan.
- It also tastes wonderful with butter biscuits or dry fruits.
- Perfect for cold mornings or evening gatherings.
Recipe Info
- Cuisine: Kashmiri / South Asian
- Preparation Time: 5 minutes
- Cooking Time: 20 minutes
- Total Time: 25 minutes
- Servings: 2 cups
- Course: Beverage
Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
