Скачать или смотреть INSTANT KASHMIRI NOON CHAI IN A PRESSURE COOKER

2-WAYS OF MAKING KASHMIRI NOON CHAI | INSTANT NOON CHAI

Noon Chai (also called Sheer Chai) is a salted pink tea from Kashmir, traditionally brewed slowly to develop its signature color and deep flavor. It requires patience and aeration to get the perfect result.

Traditional Kashmiri Noon Chai Recipe (Sheer Chai)

Ingredients:
2 cups water
1 heaped tsp Kashmiri tea leaves
1/4 tsp baking soda (essential for color)
1 cup cold water (for shock)
2 cups milk (full-fat for creaminess)
1/2 tsp salt (adjust to taste)
1 tbsp malai (cream) (optional)

Step-by-Step Traditional Method:

1. Boil & Brew the Tea Base (Kehwa)
In a heavy-bottomed pan, add tea leaves and roast them on low flame for 10-20 seconds. Add baking soda and water. Let it boil for 10-15 minutes on medium heat until it reduces by half. The tea will turn a deep reddish-brown (kehwa stage). Repeat this process 2 times.

2. Develop the Pink Color
Add 1 cup cold water to the hot kehwa.
Whisk the tea vigorously for 2-3 minutes (this aeration is key for the pink color). Let it simmer for another 10 minutes. The tea will now turn into a dark ruby-pink color.

3. Simmer with Milk & Salt
Add milk and keep stirring gently. Bring to a slow simmer for 10 minutes until the color turns a creamy rosy pink. Add salt (adjust to taste). For a richer taste, add a spoon of malai (cream).
4. Serve hot with Lavasa, Girda, or Bakarkhani.
Traditional Tips for the Best Noon Chai

✔ Long brewing (kehwa) is key – Reducing the tea helps develop the best color.
✔ Aeration is crucial – Pouring or whisking helps achieve the pink hue.
✔ Cold water shock – Helps the chemical reaction that deepens the color.
✔ Slow simmering with milk – Enhances creaminess and balances the flavors.

Quick Noon Chai in a Pressure Cooker
Ingredients:
2 cups water
1 heaped tsp Kashmiri tea leaves
1/4 tsp baking soda (for color)
1/2 tsp salt (adjust to taste)
1 cup cold water
1 cup milk (or more for a creamier texture)
1 tbsp malai or cream (optional, for richness)

Method:
1. Boil & Brew
Add 2 cups water and tea leaves to the pressure cooker. Add baking soda and stir well.

2. Pressure Cook for Quick Extraction
Close the lid and cook on high flame until the first whistle. After the first whistle, reduce to low flame and cook for another 5 minutes. Turn off the heat and let the pressure release naturally. Repeat the process one more time!

3. Shock with Cold Water
Open the lid and add 1 cup cold water to the hot tea concentrate. Stir vigorously—this helps develop the deep pink color.

4. Simmer with Milk
Add milk and bring to a gentle boil. Simmer for 5-7 minutes until the tea turns a rich pink. Add salt, and malai (if using).

5. Serve Hot
Strain into cups and enjoy with lavasa or bakarkhani.

Why Use a Pressure Cooker
✔ Faster brewing – No need for long boiling and stirring.
✔ Better extraction – High pressure helps extract flavors quickly.
✔ Energy-efficient – Reduces fuel consumption.