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Prep Time20 Mins
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Cook Time5 Mins
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Serving2
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Tandoori chai was 1st discovered at a tea corner in Pune in Modern times. The tea is half brewed on the saucepan and half brewed in the piping hot desi kulhad, mostly heated up in a tandoor and served to customers. We might have seen this and been amazed at the look and feel, trust us it does taste much better than a regular kulhad tea, and in our recipe, we have shown how we can adapt this at home, with measures available at home.
Ingredients
Ingredients Required
Directions
How to make Tandoori chai at home
Start with boiling water in a saucepan
Add tea leaves, sugar, ginger, cinnamon, cardamom powder, and saffron strand
To this add the milk and boil it well to make the tea
Strain and keep in a flask.
Take the Kulhad cups and put them on open low flame and heat them till color changes to a darker shade on all sides, from inside out.
Place this in a bigger vessel and pour in the prepared chai in this.
The main show of this is the bubbling of the tea, once it’s completely bubbled out, it’s ready to serve.
Try to do this in front of your guests.
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