KARAK CHAI
Warm your soul with a comforting cup of homemade Karak Chai, a beloved spiced tea that captures the essence of tradition and warmth. Karak Chai, often referred to simply as "Karak," has its roots in South Asia, particularly in India and Pakistan. It has gained immense popularity in the Middle East, especially in countries like the United Arab Emirates, where it is a staple in cafes and homes alike. The word "Karak" itself is derived from the word "strong" in Tamil, which reflects the tea's robust flavor.
This delightful beverage combines the sweetness of caramelized sugar with the boldness of black tea, accented by fragrant green cardamom and a hint of saffron.
Perfectly creamy with the addition of evaporated milk, each sip delivers a soothing warmth that's ideal for any time of day. Whether enjoyed solo during a quiet moment or shared with friends and family over a lively gathering, Karak Chai is more than just a drink; it's a comforting ritual that brings people together.
Try making this at home with our easy-to-follow recipe and elevate your tea time to a whole new level!
Ingredients
Instructions
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- In a medium-sized pan or kettle, add the granulated or brown sugar.
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- Heat over medium-low heat, stirring occasionally until the sugar begins to melt. Watch closely to prevent it from burning. The sugar should melt to a light caramel color.
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- Once the sugar is caramelized, carefully pour in 2 cups of room temperature water. Be cautious as the mixture may bubble up.
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- Stir the mixture until the caramelized sugar completely dissolves in the water.
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- Add the tea leaves (or tea bags), crushed green cardamom pods, and saffron strands to the water-sugar mixture.
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- Allow it to come to a gentle simmer. Reduce the heat to medium and let it simmer for 8 to 10 minutes. This allows the flavors to infuse thoroughly.
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- After simmering, add 200 ml of evaporated milk to the tea mixture. If you prefer a richer taste, you can also use whole milk.
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- Increase the heat slightly and allow the mixture to come to a boil. Let it boil for 6 to 7 minutes if using evaporated milk, or 10 to 12 minutes if using whole milk. Stir occasionally to prevent sticking or scorching at the bottom of the pan.
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- Once the tea has boiled and the flavors have melded, remove from heat.
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- Strain the tea into cups using a fine mesh strainer to remove the tea leaves and spices.
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- Serve hot, and if desired, garnish with a few additional saffron strands.
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- Sip and savor your homemade Karak Chai! It pairs wonderfully with biscuits, cookies, or savory snacks.
Note
- Adjust the sweetness to your preference.
- You can add a pinch of ground cinnamon or ginger for an extra layer of spice.
- Use filtered water for the best flavor.
- Use a strong black tea variety like Assam or Ceylon. I am using tea from dubai which is blend of green cardamoms and loose tea like tapal danedar. You can make it at home.
- Take 1 cup of loose tea leaves (any you preferred , here in recipe is assam), take about 20 green cardamoms. Lightly crushed to release flavor. and let these air dry for 2 hours to remove any excess moisture, Few strands of saffron for added aroma and color. Mix these together and store in airtight container.
- You can use any evaporated milk, but for authentic taste , add rainbow one.
