Irani Chai (Hyderabadi Dum Chai) is a Persian-influenced tea that is extremely popular in the city of Hyderabad. Make this creamy tea at home using my simple recipe.
Here are some more tea recipes that you may like – Ginger Turmeric Tea, Masala Chai, Lemon Tea, Kashmiri Tea Kahwa, Adrak Wali Chai, and Herbal Saffron Tea.
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About This Recipe
Irani Chai is a sweet and creamy Indian tea that is also popularly known as Hyderabadi Dum Tea. It was introduced to the Indian subcontinents by Persians in the 19th century. Over the years, it got evolved to suit the Indian taste.
This tea is slowly brewed (dum) with warm spices such as green cardamoms and cinnamon and is then mixed with a creamy reduced milk mixture. The creamy milk is traditionally made with milk and khoya (reduced milk solids), but some people use heavy cream or condensed milk instead.
The taste of Irani chai is very is unique and quite different from the regular tea. Make it using my traditional recipe at home and enjoy!
Ingredients
For The Tea Decoction – The tea decoction is made using water, Assam (black) tea leaves, sugar, green cardamoms, and cinnamon stick.
You can add in more spices such as star anise, black cardamoms, cloves, and black peppercorns to make it more spicy and strong.
Use loose tea or tea bags, that’s up to you. Adjust the sugar as per your taste.
For The Milk Mixture – Use whole (full-fat) milk for the best result. Khoya (Mawa or Khava) is added to this mixture to make it creamy and rich.
If khoya is not available, then mix 2 tablespoon milk powder with 1 tablespoon milk and mix well. Use it in place of khoya.
Some people replace khoya with heavy cream or condensed milk. The taste will be slightly different but you can give it a try. Skip adding any extra sugar if using condensed milk as it is already very sweet.
How To Make Irani Chai
Make The Tea Decoction
Add 2 cups of water, 2 teaspoon tea leaves (or 2 tea bags), 2 teaspoon sugar, 2 green cardamoms (lightly crushed), and a 1-inch piece of cinnamon stick (lightly crushed) into a saucepan with a tight-fitting lid.
Bring the mixture to a boil over medium-high heat.
Cover the saucepan with the lid and reduce the heat to low.
Note – If your lid is not fitting tightly over the saucepan, you can seal it with some whole wheat flour dough to prevent any steam from escaping the pan.
Cook the tea on low heat for 30 minutes.
Make The Creamy Milk
While the tea is cooking on dum, make the milk mixture.
Add 2 cups of whole (full-fat) milk to a saucepan and bring it to a boil on medium-high heat.
Reduce the heat to medium and cook until the milk is reduced to half. Keep stirring frequently to avoid scorching.
Add 2 tablespoon crumbled khoya and cook for 3-4 minutes until it is mixed well in the milk.
Assemble The Irani Chai
Strain the tea and pour ¼ cup of decoction in a serving cup.
Top with ¾ cup of the milk mixture and serve immediately.
Serving Suggestions
Irani Chai can be served with Nankhatai, Methi Mathri, Namak Para, Khakra, Cornflakes Chivda, or any other snack for your evening tea.
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Recipe Card
Irani Chai Recipe
Ingredients
For The Tea Decoction
- 2 cups water
- 2 teaspoons Assam tea leaves (or 2 tea bags)
- 2 teaspoons sugar (adjust as per your taste)
- 2 whole green cardamoms (lightly crushed)
- 1 inch piece of cinnamon stick (lightly crushed)
For The Creamy Milk
- 2 cups whole (full-fat) milk
- 2 tablespoons khoya (crumbled)
Instructions
Make The Tea Decoction
- Add water, tea leaves, sugar, green cardamoms, cinnamon stick into a saucepan with a tight-fitting lid.
- Bring the mixture to a boil over medium-high heat.
- Cover the saucepan with the lid and reduce the heat to low.
- Cook the tea on low heat for 30 minutes.
Make The Creamy Milk
- While the tea is cooking on dum, make the milk mixture.
- Add milk to a saucepan and bring it to a boil on medium-high heat.
- Reduce the heat to medium and cook until the milk is reduced to half. Keep stirring frequently to avoid scorching.
- Add khoya and cook for 3-4 minutes until it is mixed well in the milk.
Assemble The Chai
- Strain the tea and pour ¼ cup of decoction in a serving cup.
- Top with ¾ cup of the milk mixture and serve immediately.
Did you make this recipe? Let me know!