Add water, tea leaves, sugar, green cardamoms (lightly crushed), and cinnamon stick (lightly crushed) into a saucepan with a tight-fitting lid.
Cover the saucepan with the lid and reduce the heat to low.
Cook the tea on low heat for 30 minutes.
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.
Cook until the milk is reduced to half. Add khoya and cook for 3-4 minutes until it is mixed well in the milk.
Strain the tea and pour ¼ cup of decoction in a serving cup.
Top with ¾ cup of the milk mixture and serve immediately.
IRANI CHAI IS READY!
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.
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