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the_information_nexus/docs/food_related/Karak-Chai.md

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Karak Chai Recipes

Traditional Karak Chai Recipe

Ingredients:

  • 1/2 cup water
  • 2 1/2 cups full-fat milk
  • 1 tablespoon Assam loose black tea leaves
  • 1-2 tablespoons sugar (adjust to taste)
  • 4-6 cardamom pods, crushed
  • Optional: a pinch of cloves and/or a small piece of cinnamon stick

Total Cooking Time: Approximately 15-20 minutes

Directions:

  1. Start with Water: Pour 1/2 cup of water into a saucepan. Heat over medium heat until it reaches a simmer. Approximate time: 2-3 minutes.
  2. Infuse Spices and Tea: Add the crushed cardamom pods (and optional cloves and cinnamon) to the simmering water. Then, incorporate 1 tablespoon of Assam tea leaves. Infusion time: 1-2 minutes.
  3. Boil Gently: Let the mixture boil gently. Aim for a slight reduction in the water, taking about 3-4 minutes. Stir occasionally to ensure even infusion.
  4. Add Milk: Add 2 1/2 cups of full-fat milk to the saucepan. Stir to mix thoroughly. Stirring time: 1 minute.
  5. Boil and Simmer: Bring the chai to a boil, which should take about 2-3 minutes. Then, lower the heat and allow it to simmer. Look for a slight thickening of the mixture, which usually takes 3-5 minutes.
  6. Sweeten the Chai: Add sugar according to your preference. Stir until it is completely dissolved, approximately 1-2 minutes.
  7. Final Simmer: Keep the chai on a low simmer for an additional 2-3 minutes to fully develop the flavors.
  8. Strain and Serve: Use a strainer to pour the chai into cups, removing the tea leaves and spices. Straining time: 1 minute.
  9. Enjoy: Serve the Karak Chai hot, savoring its aromatic blend.

Note: The times are estimates and may vary based on your stove and saucepan. Adjust the heat as needed to prevent the chai from boiling over or burning. This recipe aims to balance the robust flavors of Assam tea with the aromatic spices, creating a rich and comforting beverage.

Chai Karak with Evaporated Milk Recipe

Ingredients:

  • 1 1/2 cups water (room temperature)
  • 1 cup evaporated milk
  • 2 tablespoons sugar (adjust to taste)
  • 1 tablespoon Assam loose black tea leaves
  • 3-4 grams fresh ginger
  • 4 green cardamom pods
  • 2 cloves
  • 8 threads saffron

Total Cooking Time: Approximately 15-20 minutes

Directions:

  1. Tea and Spices: In a pot, combine 3 teaspoons of Assam tea with the spices (cardamom, cloves, saffron). Preparation time: 1-2 minutes.
  2. Add Ginger: Slice the ginger into strips and add to the pot. Preparation time: 1-2 minutes.
  3. Boil Water and Ingredients: Pour 1 1/2 cups of room temperature water over the tea and spices. Bring the mixture to a boil. Boiling time: 4-5 minutes.
  4. Add Sugar: Once boiling, add 2 tablespoons of sugar. Reduce the heat to medium and simmer for 5 minutes.
  5. Add Evaporated Milk: Carefully pour in 1 cup of evaporated milk. Watch as it may boil over. Time to add milk: 1 minute.
  6. Boil the Chai: Continue cooking on medium-high heat until the Chai comes to a boil. Boiling time: 3-4 minutes.
  7. Repeat Boiling for Texture: Repeat the boiling process 3-5 times to achieve a velvety texture. Each boil: 1-2 minutes.
  8. Strain and Serve: Strain the tea into cups. Serve hot or cold. Straining time: 1 minute.

Note: The use of evaporated milk adds a unique richness to the chai, and the repeated boiling enhances the texture, making it velvety and rich. The fresh ginger, along with other spices, provides a warming and aromatic flavor. Adjust the sugar to suit your taste. This recipe offers a delightful twist to the traditional chai with its unique preparation method and choice of ingredients.