Скачать или смотреть Kashmiri Chai Pink Tea Recipe in Instant pot -Kashmiri tea Recipe- Pink Tea 20 minutes Recipe

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Kashmiris don’t actually call their chai “Kashmiri Chai”. That’s the term used by Pakistanis and Indians to describe the Kashmiri Noon Chai (translated to Salt Tea).
Often called Pink Tea, Kashmiri chai is a milk tea characterized by its dusty pink color and garnishing of crushed nuts. It’s brewed with green tea leaves or special Kashmiri tea leaves and baking soda, then mixed with milk to give it a distinct pink color.
I have tried omitting baking soda and brewing and ladling for a couple hours until I maxed out on patience and there was still no pink in sight. So yes, baking soda makes the magic happen.
Instead of hours over the stove, this easy, one-pot Kashmiri Chai recipe takes less than 20 minutes to make!
INGREDIANTS
-Water 4 cups
-Kashmiri tea 2 tbsp heaped (i used Deer brand from my local desi grocery store)
-Salt 1/4 tsp
-Sugar 1 tbsp if needed
-Baking soda 1/4 tsp
-Star Anise 1 (badiyan)
-pistachios 1 tbsp crushed
Method
1.In the inner pot Add water and all rest of the ingredients except pistachios let it pressure cook for 10 minutes. Make sure you set the valve to sealing.
2.Follow a natural release
3.Carefully open up the lid whisk the kahwa for 5-6 minutes.
4.You’ll notice the froth in the water go from pale to a deep pink color.
5.Once you see the reddish pink color stain the kahwa.
6.This makes about 6-7 cups of tea if you are making 1-2 cups then add 1 cup of kahwa back in the pot.
7.Add one cup of milk, or even 1/2 cup half & half if you like it rich , Add salt, and sweetener. Allow it to a come to a light boil, then immediately turn off the heat.
8.sieve the tea and serve.
Garnish with chopped pistachios and enjoy!
STORING:-
You can store the tea concentrate in an airtight bottle for 5-6 days in the refrigerator.
With out adding milk.
NOTES:-
**If your tea is not turning pink, then try using different green tea leaves.
Using half & half along with the milk gives it a decadent, creamy texture often associated with Kashmiri chai. If you prefer it lighter, replace the half & half with milk. Likewise, if you prefer it richer, increase the half & half and decrease the milk.

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