- 1 inch ginger piece peeled
- 3 green cardamoms
- 3/4 cup water
- 3 teaspoons tea leaves
- 2.5 cups milk boiled
- sugar to taste
- A small kullad or earthen ware pot
- Take your earthen pot and clean it thoroughly. Rinse and completely wipe off the moisture. Place it in your stove top and heat it thoroughly from all sides until it turns blackish
- Rinse and peel 1″inch ginger piece. Add into a mortar along with 3-4 cardamom pods. No need to remove the husk of the cardamom. Using a pestle crush them well.
- Add this to 3/4 cup water and bring it to rolling boil.
- Add 3-4 teaspoons dried tea leaves and simmer for 3-4 minutes.
- Next add 2.5 cups boiled milk and sugar to taste. Simmer for 4 more minutes again.
- While the tea is simmering remove the earthen pot that is heated carefully from the flame and place inside a deep bowl
- Now strain the simmered tea and pour into the hot kullad placed inside a vessel from a height. It will bubble and ooze out very fast depending on how well you have heated the kullad.
- Let it sit for a minute to absorb the smoky flavor. Remove the kullad carefully with a tong and transfer tea into serving glasses. Serve tandoori chai immediately.
Serving: 3gCalories: 130kcalCarbohydrates: 11gProtein: 7gFat: 7gSaturated Fat: 4gCholesterol: 20mgSodium: 91mgPotassium: 291mgFiber: 1gSugar: 10gVitamin A: 329IUVitamin C: 1mgCalcium: 237mgIron: 1mg