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A warm, comforting Indian tea sweetened with earthy jaggery instead of sugar. Spiced with ginger and cardamom, it's the perfect cozy beverage for a chilly day, but be careful not to curdle the milk!
In a medium saucepan, combine 2 cups of water, grated ginger, crushed cardamom pods, cinnamon stick, and cloves. Bring the mixture to a rolling boil over medium-high heat and let it boil for 2-3 minutes to infuse the water with the spices.
Add the black tea leaves to the boiling spice water. Reduce the heat to low and simmer for 2 minutes. This step develops the color and flavor of the tea.
Pour in 2 cups of milk and increase the heat to medium. Allow the chai to come to a boil, watching it closely to prevent it from overflowing. As soon as it starts to rise, reduce the heat to low and simmer for another 1-2 minutes to thicken slightly.
Turn off the heat completely. Let the saucepan sit for 60-90 seconds until it stops bubbling. This is the most critical step to prevent the milk from curdling when jaggery is added.
Add the grated or powdered jaggery to the saucepan. Stir gently with a spoon until the jaggery is fully dissolved.
Using a fine-mesh tea strainer, pour the hot chai into serving cups. Serve immediately and enjoy.
A warm, comforting Indian tea sweetened with earthy jaggery instead of sugar. Spiced with ginger and cardamom, it's the perfect cozy beverage for a chilly day, but be careful not to curdle the milk!
This north_indian recipe takes 15 minutes to prepare and yields 4 servings. At 144.26 calories per serving with 4.52g of protein, it's a beginner-friendly recipe perfect for beverage or breakfast or snack.
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Add 2-3 black peppercorns and 1/2 a star anise along with the other whole spices for a more complex and pungent flavor profile.
Substitute whole milk with oat milk or soy milk. To prevent curdling, add the jaggery directly to your serving cup and pour the strained, hot tea over it, stirring well.
Add 1/2 teaspoon of fennel seeds (saunf) at the beginning with the other spices for a sweet, aromatic twist.
Jaggery (Gur) is an unrefined sugar that contains minerals like iron, magnesium, and potassium, which are stripped away during the refining process of white sugar.
The spices used in this chai, particularly ginger and cloves, are known in traditional medicine to stimulate digestion and soothe the stomach.
Spices like cloves, cinnamon, and ginger possess antibacterial and anti-inflammatory properties that can help strengthen the immune system and fight off common colds.
This hot beverage, combined with the warming properties of its spices, is excellent for increasing body temperature, making it a perfect drink for cold weather.
Milk curdles when jaggery is added to it at a high temperature. Jaggery contains acidic compounds and impurities that react with milk proteins when hot. To prevent this, always turn off the heat, wait for the chai to stop bubbling (about 60-90 seconds), and then stir in the jaggery.
Yes, it can be a healthier alternative to regular chai. Jaggery is an unrefined sugar that retains more minerals like iron and magnesium compared to white sugar. The spices like ginger, cardamom, and cloves also offer various health benefits, including anti-inflammatory and digestive properties.
One cup (approx. 230g) of Gur ki Chai contains approximately 110-130 calories, depending on the type of milk and the amount of jaggery used. Most calories come from the milk and jaggery.
Absolutely. While full-fat dairy milk gives the most traditional and creamy result, you can use low-fat milk or plant-based milks like oat, soy, or almond milk. Be extra cautious with plant-based milks as they can be more prone to separating.
For the best flavor, use organic, dark-colored jaggery, often sold in blocks or as a powder. It has a richer, more complex flavor. Ensure it is relatively clean and free from impurities. Powdered or grated jaggery dissolves much faster.
Chai is best enjoyed fresh. However, you can prepare the spice and tea decoction (steps 1 and 2) in advance and store it in the refrigerator. When ready to serve, simply reheat it, add milk, bring to a boil, and then add the jaggery off the heat.
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