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Gujarati Masala Chai

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  • Serves: people

Authenticity Slice

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.

Trivia Tadka

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.

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