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Gujarati Masala Chai
- Serves: people
Gujarati masala chai has a fresh, aromatic flavour because of all the spices added to it. Grind the dry spices in a mortar and pestle only, before adding to the milk, to bring out that authentic earthy flavour.
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According to Ayurveda, the spices used in Gujarati masala chai like cinnamon, cardamom, clove, nutmeg, ginger etc. are considered ‘Sattvik’ or calming, vitalizing and mentally clarifying.
- Clove (laung) ( 1)
- Cardamom (elaichi) (2)
- Tea powder (chai patti) (1.5 tsp)
- Dry ginger powder (saunth) (1/4 tsp)
- Nutmeg (jaiphal) powder (a pinch)
- Cinnamon (dalchini) (stick) (1/2)
- Sugar (2 tsp)
- Milk (1 cup)
- Heat milk over a low flame. Also, roughly grind all the listed spices in a mortar and pestle or, if not available, a grinder, and set aside.
- Now add tea powder and the ground spices to the milk. Boil the mix for 5 mins.
- Stir it with a ladle every time it rises, for up to 3–4 times.
- Add sugar and stir again. Switch off the heat and close the lid; let it rest for a couple of minutes.
- Strain the tea using a sieve and serve it hot.
Note: You can adjust the quantity of tea powder, milk and sugar according to your taste/preference.