Kashmiri Tea Recipe (Noon Chai / Pink Chai)
If you’ve ever sipped a cup of Kashmiri Pink Chai on a cold winter day, you know it’s more than just tea — it’s comfort in a cup! Known as Noon Chai, Sheer Chai, or Gulabi Chai, this traditional drink from the Kashmir region is famous for its rosy pink color, creamy texture, and soothing salty-sweet taste. Whether you’re making it for family gatherings, Eid breakfasts, or cozy winter evenings, this Kashmiri Tea Recipe brings authentic flavors right to your kitchen. With simple ingredients like green tea leaves, milk, baking soda, and cardamom, you can easily create this café-style cup at home.
Print
Pin
Servings: 2 Persons
Calories: 69kcal
Equipment
- Tea pan
Ingredients
- 2.5 teaspoon Kashmiri Chai green tea leaves
- 3 cups Water
- 2 cups Milk
- 3 pinches Salt
- 3 pinches Baking Soda
- 2 Green Cardamom
- 3 Cloves
- 1 inch Cinnamon
- Almond + Pistachio (For garnish)
Instructions
Boil Water and Brew the Green Tea Base
- In a deep pan, pour 3 cups of water and bring it to a gentle boil. Once it starts bubbling, add 2½ teaspoons of Kashmiri green tea leaves and let it simmer on medium heat for 10–15 minutes until the water turns slightly darker in color and aromatic.
Add Baking Soda for Color Development
- Now, add 3 small pinches of baking soda — this is the magic ingredient that helps create the signature pink color later.💡 Tip: The tea might rise quickly, so use a deep pan and keep the heat low.Stir continuously for a minute or two until the tea takes on a deep red or maroon tone — this is the concentrated base of your pink tea.
Infuse with Aromatic Spices
- Add a pinch of salt, 1-inch cinnamon stick, 2 green cardamoms, and 3 cloves. These whole spices will release a comforting aroma and add a subtle warmth to your tea.Cover the pan and let it simmer for 35–40 minutes on low heat to deepen the flavor and extract a rich tea concentrate (kahwa).
Aerate to Unlock the Pink Hue
- Once done, turn off the heat and add chilled water or a few ice cubes to the tea. This sudden temperature change helps oxygenate the tea, turning it into a natural rosy pink color.
Strain and Prepare the Final Tea
- Strain the kahwa through a fine sieve into another pot.In a separate pan, heat 2 cups of milk until it comes to a gentle boil. Add 1 cup of the prepared kahwa (you can increase or decrease based on your preferred color intensity).Add sugar to taste and simmer for a few minutes until it turns a beautiful shade of pink.
Garnish and Serve
- Pour the Kashmiri pink chai into cups and garnish with crushed almonds and pistachios for an authentic touch.
- Serve warm with your favorite cookies, bakarkhani, or sweet snacks — a perfect comfort drink for winter evenings or festive occasions.
Video
Notes
- The pink hue emerges when you mix Kashmiri tea powder with boiling water, so be mindful of the amount you use to achieve the desired shade.
- Adding a pinch of baking soda will enhance the pink color, so be sure not to omit this step.
- Keep in mind that the mixture may overflow after adding the soda, so opt for a deep tea pot.
- Also, always incorporate chilled water into hot Kashmiri kehwa, as this will make sure you achieve that perfect pinkish tint.
Nutrition
Serving: 1cup | Calories: 69kcal
