Iranian Chai Recipe: In India, tea is not just a drink but a filling. Every state has its own special tea. But when it comes to Iranian tea, it is mentioned in a different way. Full of thick taste, creamy texture and slight sweetness, Iranian tea has a completely different identity from other teas due to its unique method of preparation. Especially the taste of Irani tea of Hyderabad is famous across the country. Where even today it is served in the traditional style in old Iranian cafes.
Talking about taste, Iranian tea is neither very strong nor very bland. There is such a balance of sweetness and bitterness of tea leaves in it, which gives a different comfort in every sip. If you also want to taste Iranian tea then there is no need to go to Hyderabad. Today we are going to tell you an easy way to make it at home.
Also read: Perfect Dahi Gujiya will be made on Holi, try this recipe given by Chef Pankaj Bhadauria
Where did Iranian tea come to India from?
The origin of Iranian tea is considered to be with the people of Parsi and Iranian community who came to India from Iran. Patience and balance are most important in the technique he adopted for making tea. This tea is not made by boiling it directly in water. Rather, a thick decoction is prepared and kept separately from the tea leaves and the milk is thickened by cooking it on low flame for a long time. When it’s time to serve, the prepared decoction is first poured into the cup and then thick, sweetened milk is added on top. This two-step process makes it different from ordinary milk tea. Let us know its recipe now.
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Iranian Tea Recipe
Ingredients (for 23 cups)
2 cups full cream milk
1½ cups water
2 tbsp tea leaves
3-4 tbsp sugar
2-3 green cardamoms (optional)
1 tablespoon condensed milk
How to make tea
Boil water in a pan. Now add tea leaves and lightly crushed cardamom to boiling water. Cook on low flame for 57 minutes, until the water turns dark in color. Turn off the gas and filter. This is your thick decoction is ready. Now it’s time to prepare milk. For this, take another pan and cook milk in it on low flame for 8 to 10 minutes. Keep stirring the milk in between so that the cream does not burn. When the milk becomes a little thick, add sugar and condensed milk to it. Now it’s time to prepare. For this, take a cup and add ¼ cup of prepared decoction in it. Add hot condensed milk on top. Mix lightly and serve immediately. Enjoy this with biscuits or bun-butter.
Also read: Holi Special Snacks: Don’t just make Gujiya Papad on Holi, make these 6 types of snacks, guests will also praise you.