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A comforting and aromatic Indian tea brewed with earthy jaggery instead of sugar. Spiced with fresh ginger and cardamom, this chai has a unique, rustic sweetness that's perfect for chilly days.
In a saucepan, combine 2 cups of water, the crushed ginger, and crushed cardamom pods. Bring the mixture to a rolling boil over medium-high heat.
Reduce the heat slightly and let the water simmer for 2-3 minutes. This step allows the spices to fully infuse their aroma and flavor into the water.
Add the black tea leaves to the spiced water. Continue to simmer for another 2 minutes until the decoction (known as 'kahwa') becomes dark and fragrant.
Pour in the 2 cups of milk and stir well. Increase the heat to bring the chai to a boil, watching carefully to prevent it from boiling over. Once it boils, reduce the heat to low and simmer for 2-3 minutes to allow the flavors to meld and the chai to thicken slightly.
Turn off the heat completely and let the chai stand for 1-2 minutes. This is the most crucial step to prevent the milk from curdling. Add the grated or powdered jaggery and stir gently until it has fully dissolved.
Strain the chai through a fine-mesh sieve directly into serving cups. Serve immediately and enjoy the warm, aromatic beverage.
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A comforting and aromatic Indian tea brewed with earthy jaggery instead of sugar. Spiced with fresh ginger and cardamom, this chai has a unique, rustic sweetness that's perfect for chilly days.
This indian recipe takes 15 minutes to prepare and yields 4 servings. At 151.66 calories per serving with 4.51g of protein, it's a beginner-friendly recipe perfect for beverage or breakfast or snack.
Add other whole spices like 2 cloves, a small piece of cinnamon stick, or 3-4 black peppercorns along with the ginger and cardamom for a more complex flavor profile.
Add a few fresh mint leaves (pudina) or a bruised stalk of lemongrass during the initial boiling step for a refreshing twist.
Substitute whole milk with a creamy oat milk or soy milk. To completely avoid curdling, dissolve the jaggery in a little hot water in your serving cup first, then strain the hot chai (made without any sweetener) over it and stir.
Unlike refined sugar, jaggery is a natural sweetener that retains essential minerals like iron, magnesium, and potassium, which support various bodily functions including blood production and muscle health.
The combination of ginger and cardamom is a traditional remedy known to stimulate digestion, reduce bloating, and soothe the stomach, making this chai a comforting post-meal beverage.
In traditional Ayurvedic practices, jaggery is believed to help detoxify the body by cleansing the liver. It helps flush out harmful toxins, contributing to overall well-being.
Ginger contains gingerol, a substance with powerful anti-inflammatory and antioxidant properties. Regular consumption can help strengthen the immune system and fight off common colds and coughs.
Curdling is the most common issue and it happens when jaggery is added to milk that is too hot. Some jaggery varieties are more acidic, which reacts with milk proteins and causes separation. To prevent this, always turn off the heat, wait for 1-2 minutes, and then stir in the jaggery.
Compared to chai made with refined white sugar, Gud Chai is a healthier choice. Jaggery is unrefined and retains minerals like iron and magnesium. The spices like ginger and cardamom also offer digestive and anti-inflammatory benefits. However, it is still a sweet beverage and should be consumed in moderation.
A single cup of Gud Chai made with whole milk contains approximately 110-130 calories. The calorie count comes mainly from the milk and jaggery. Using low-fat milk or reducing the amount of jaggery can lower the calorie content.
Yes, you can. Store the leftover chai in the refrigerator for up to 24 hours. Reheat it gently on the stovetop over low heat. Do not bring it to a rolling boil, as this can alter the taste and potentially cause separation.
Absolutely. Jaggery syrup works well. Add it at the end, off the heat, just as you would with solid jaggery. You may need to adjust the quantity based on your syrup's sweetness level.