Kashmiri chai recipe to try at home. Easy steps to make Kashmiri chai

Kashmiri Chai | How to make Kashmiri chai at home

Dealing with them gloomy winter evenings? Follow this amazing Kashmiri chai recipe and treat yourself a little today. Kashmiri chai is also known as “noon chai” or “pink tea”. It is a traditional beverage of Kashmir that is known for its unique taste and a nice pink color. The tea leaves used in the Kashmiri chai recipe are found only in Kashmir. This tea is therefore an unmatchable Kashmiri delicacy. The crushed pistachios and almonds give this tea a magnificent richness that is completely irresistible. So, grab your kettle and do yourself this favor right now!

Kashmiri chai

Confused about the ingredients?

This tea recipe does contain some ingredients that are not commonly found in the other traditional teas, and we have an explanation for that.

SALT in Kashmiri chai recipe

Kashmiri chai recipe

The regular types of tea that we have consumed all our lives are usually loaded with sugar and our taste buds have adapted to that. This is the reason why we are taken aback when we see “salt” in the ingredients of a tea. (Honestly? It does feel absurd at first.)

Here’s the reason that will help you to come on terms with the fact that the authentic Kashmiri chai recipe does have salt in it. Salt is a natural electrolyte and can play a great role in preventing dehydration in people who are living at high altitudes. By adding salt into tea, it can be ensured that the necessary amount of salt is being consumed by the body, which will help to prevent health-related problems. Given that, if you are not from Kashmir or any other high-altitude areas, you can totally choose if you want salt in your tea or not.

Baking soda in Kashmiri chai

Kashmiri chai colour

Baking soda also seems like a very unusual ingredient for tea. The baking soda, acting as a catalyst, gives the Kashmiri chai its unique color and turns it pink. To get the best results, it is very important to use the right amount of baking soda. If you are using too much or too little, you may destroy the taste and texture of your tea.


3 - 6 cups water
3 teaspoon Kashmiri tea leaves
1 inch cinnamon stick
1 star anise
3 cloves
2 crushed green cardamoms
3 pinches of salt
1/4th teaspoon baking soda
3 cups of milk
1 teaspoon crushed pistachios
1 teaspoon crushed almonds
Sugar to taste


  • To make Kashmiri chai, you need to first prepare the kehwa. For that, take a saucepan and add water to it. When the water starts to boil, add Kashmiri tea leaves, cinnamon, star anise, cloves, green cardamoms, baking soda, and salt into it.
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  • Bring it to a boil and then let it simmer on a low flame for about 20-30 minutes or until the quantity of the kehwa is reduced to one-half. By letting it simmer, the flavors of all the ingredients will be properly extracted and will give a special aroma and taste to the tea
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  • Add cold water to it and mix properly for 10-12 minutes. Now cover the kehwa and cook on low flame for 5-10 minutes, until a concentrated mixture is formed. Be careful to not overcook your kehwa. At this point, you can also add a pinch of pink food color if you feel like you are not getting the desired color.
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  • Strain the kehwa and use it for the Kashmiri chai preparation. This kehwa can be stored for up to one week in a refrigerator. Each time, add this kehwa in boiling milk and not in cold milk.
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  • Take a saucepan, add milk to it and bring it to boil. For 3 cups of milk, add about 6 tablespoons of kehwa or increase the quantity if you want a richer flavor and darker color, this is totally a personal preference. Add sugar, pistachios, and almonds in your Kashmiri chai and cook on a low flame for a few minutes while stirring occasionally. When you get the desired color and texture, that’s when you know your Kashmiri chai is ready.
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  • Remove the pan from the stove and pour your Kashmiri chai into cups. You can add more pistachios and almonds to your Kashmiri chai at the end and serve.
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