Name: Masala Chai
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: indian
Ingredients: 2 cup Water; 2 cup Whole Milk (For a rich, creamy texture.); 4 tsp Assam Black Tea Leaves (Or any other strong black tea.); 1 inch Fresh Ginger (Peeled and coarsely crushed.); 4 pods Green Cardamom Pods (Lightly crushed to open them.); 1 inch Cinnamon Stick; 4 pcs Cloves; 5 pcs Black Peppercorns (Lightly crushed.); 4 tsp Sugar (Adjust to taste.)

Popularity

3.3

Jolpan with Gur and Narikol – a quick to make, energy-giving comfort food, perfect with a warm cup of tea!

Nutrition per Serving

622

Calories

19g

Protein

104g

Carbs

16g

Fat

Recipes in this Meal

1. Assamese Jolpan

A traditional no-cook breakfast from Assam, Jolpan is a wholesome and refreshing platter featuring a delightful mix of flattened rice (chira), creamy yogurt (doi), and sweet jaggery (gur). Ready in minutes, it offers a beautiful contrast of soft, creamy, and crunchy textures, making it a perfect start to the day.

Prep10 min

Cook0 min

Soak5 min

Servings4

Serving size: 1 serving

530cal

15gprotein

93gcarbs

Ingredients

1 cup Thick Poha (Also known as Chira)
0.5 cup Thin Poha (Used for crunch, do not rinse)
2 cup Thick Curd (Full-fat, preferably homemade)
0.75 cup Jaggery (Grated or powdered)
1 cup Puffed Rice (Also known as Muri)
4 pcs Ripe Bananas (Small variety, for serving)
0.25 cup Fresh Cream (Optional, also known as Malai)
1 pinch Salt (To balance the sweetness)

Instructions

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2. Masala Chai

A warm, aromatic blend of robust black tea, creamy milk, and a symphony of whole spices like fragrant cardamom, zesty ginger, and warm cinnamon. This classic Indian beverage is the perfect comforting drink to awaken your senses or unwind after a long day.

Prep5 min

Cook10 min

Servings4

Serving size: 1 serving

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About Assamese Jolpan with Masala Chai

Jolpan with Gur and Narikol – a quick to make, energy-giving comfort food, perfect with a warm cup of tea!

This assamese dish is perfect for lunch. With 621.97 calories and 19.02g of protein per serving, it's a nutritious choice for your meal plan.

12gfat

Prepare the Poha (Chira)

Place the thick poha in a large strainer. Rinse it under cold running water for about 20-30 seconds, just until it's wet. Do not over-wash or soak it.
Let the rinsed poha rest in the strainer for 5-7 minutes. This allows it to absorb the residual moisture and become soft and fluffy.
Keep the thin poha and puffed rice in separate bowls. They do not need rinsing and are added dry for a crunchy texture.

Prepare Other Components

If using a block of jaggery, grate it finely. If using powdered jaggery, ensure there are no lumps.
In a separate bowl, whisk the thick curd gently until it is smooth and creamy.
Peel the ripe bananas and have them ready to serve alongside the platter.

Assemble and Serve

Jolpan is best assembled individually just before eating. Set out all the prepared ingredients in separate bowls.
To make a serving: Start with a portion of the softened thick poha in a bowl. Add a spoonful of the crispy thin poha.
Pour a generous amount of the smooth curd over the poha.
Sprinkle grated jaggery according to your desired sweetness and add a pinch of salt to enhance the flavors.
Top with a spoonful of fresh cream (if using) and a handful of puffed rice for the final crunch.
Serve immediately with a ripe banana on the side, which can be sliced or mashed directly into the bowl.

92cal

4gprotein

10gcarbs

4gfat

Ingredients

2 cup Water
2 cup Whole Milk (For a rich, creamy texture.)
4 tsp Assam Black Tea Leaves (Or any other strong black tea.)
1 inch Fresh Ginger (Peeled and coarsely crushed.)
4 pods Green Cardamom Pods (Lightly crushed to open them.)
1 inch Cinnamon Stick
4 pcs Cloves
5 pcs Black Peppercorns (Lightly crushed.)
4 tsp Sugar (Adjust to taste.)

Instructions

1
Prepare the spices. Using a mortar and pestle or the back of a spoon, lightly crush the green cardamom pods, cloves, and black peppercorns. Coarsely crush the peeled ginger.
2
In a medium saucepan, combine 2 cups of water with the crushed ginger, cardamom pods, cinnamon stick, cloves, and peppercorns. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. This step is crucial for infusing the water with the spice flavors.
3
Add the black tea leaves to the simmering spice decoction. Allow it to brew for 2 minutes, or until the liquid turns a deep, dark color.
4
Pour in the 2 cups of milk and add the sugar. Increase the heat to medium and bring the chai to a gentle simmer, stirring occasionally. Be careful not to let it boil over. Simmer for another 2-3 minutes until the chai reaches a rich, creamy brown color.
5
Turn off the heat. Strain the chai through a fine-mesh sieve directly into serving cups. For a traditional frothy top, you can pour the chai back and forth between the saucepan and another heatproof vessel a few times before serving. Serve immediately.

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