IRANI CHAI

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Add water, tea leaves, sugar, green cardamoms (lightly crushed), and cinnamon stick (lightly crushed) into a saucepan with a tight-fitting lid.

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Cover the saucepan with the lid and reduce the heat to low.

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Cook the tea on low heat for 30 minutes.

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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.

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Cook until the milk is reduced to half. Add khoya and cook for 3-4 minutes until it is mixed well in the milk.

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Strain the tea and pour ¼ cup of decoction in a serving cup.

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Top with ¾ cup of the milk mixture and serve immediately.

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IRANI CHAI IS READY!

serving Suggestions

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IRANI CHAI

Add water, tea leaves, sugar, green cardamoms (lightly crushed), and cinnamon stick (lightly crushed) into a saucepan with a tight-fitting lid.

STEP 1

Cover the saucepan with the lid and reduce the heat to low.

STEP 2

Cook the tea on low heat for 30 minutes.

STEP 3

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.

STEP 4

Cook until the milk is reduced to half. Add khoya and cook for 3-4 minutes until it is mixed well in the milk.

step 5

Strain the tea and pour ¼ cup of decoction in a serving cup.

step 6

Top with ¾ cup of the milk mixture and serve immediately.

step 7

IRANI CHAI IS READY!

serving Suggestions

It is traditionally served with Osmania biscuits which are a Hyderabadi specialty too. This hot beverage can also be served with Nankhatai, Methi Mathri, Namak Para, Khakra, Cornflakes Chivda, or any other snack for your evening tea.