Fruit Chaat with Irani Chai

Ingredients

• 1 l Full Fat Milk (Essential for creaminess)
• 100 g Mawa (Unsweetened and crumbled)
• 500 ml Water
• 4 tbsp Black Tea Powder (Use a strong variety like Assam)
• 6 tbsp Sugar (Adjust to taste)
• 4 pods Green Cardamom (Lightly crushed)

Instructions

1. 1

   Prepare the Creamy Milk Base

   • In a heavy-bottomed saucepan, pour in the full-fat milk. Bring it to a gentle boil over medium heat.
   • Once boiling, reduce the heat to low. Add the crumbled mawa and stir continuously until it dissolves completely into the milk.
   • Allow the milk to simmer on the lowest possible heat for 20-25 minutes. Stir occasionally to prevent it from sticking to the bottom. The milk will reduce, thicken, and become very creamy.
2. 2

   Brew the Tea Decoction

   • While the milk is simmering, prepare the decoction in a separate saucepan.
   • Combine the water, black tea powder, sugar, and lightly crushed green cardamom pods.
   • Bring the mixture to a rolling boil over medium-high heat.
   • Reduce the heat to low and let the decoction simmer for 15-20 minutes. It will reduce by about half and become a dark, thick, and aromatic syrup.
3. 3

   Assemble and Serve

   • Once both components are ready, strain the tea decoction through a fine-mesh sieve or a muslin cloth to remove the tea leaves and cardamom pods.
   • To serve, pour about 1/4 of the hot decoction into each serving cup (approximately 2-3 tablespoons).
   • Gently pour the hot, thickened milk over the decoction in each cup. Serve immediately without stirring to enjoy the distinct layers of flavor.
   • Traditionally enjoyed with Osmania biscuits or a slice of bun maska.