Gur ki Chai

During winters, starting your day with jaggery tea is a blissful experience.
It’s an energy booster and it gradually releases energy throughout the day. Jaggery Tea is a hot beverage that is consumed with great excitement in the region of Uttar Pradesh. You can notice that tea stalls are buzzing with people during morning hours.

Gur ki Chai

During winters, starting your day with jaggery tea is a blissful experience.

It’s an energy booster and it gradually releases energy throughout the day. Jaggery Tea is a hot beverage that is consumed with great excitement in the region of Uttar Pradesh. You can notice that tea stalls are buzzing with people during morning hours.

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Servings 2

Ingredients

  

• 1 cup water 250ml
• ½ cup milk 125ml
• 2 tsp tea leaves (Chai Ki Patti)
• 1/2 tsp fennel seeds (saunf)
• 1/8 tsp crushed peppercorn
• 1 tsp dry ginger powder or grated fresh ginger
• 2-3 tbsp grated jaggery or as per taste

Instructions

 

• Take a small saucepan with lid and boil one cup of water on medium flame.
• As the water starts bubbling, add tea leaves, fennel seeds, crushed peppercorn and ginger powder. Reduce to low flame and cover with lid. Let it brew for 2-3 minutes, this way above spice punch is fused in the tea mixture.
• After 2-3 minutes, uncover the pan and add milk. Let it boil on low flame.
• After 4 minutes, tea is ready and the color becomes little dark brown.
• Switch off the flame and wait for few seconds, as the temperature of the tea drops, add jaggery and stir well.
• Tea is ready to be served. Relish it on nippy days.

Notes

I have used Indian Brand Tea leaves in my recipe ( Lipton Tea Leaves , you can use any of your taste and preference. I also keep Red Label, Assam and Darjeeling Tea leaves in stock, as each of them have their own variant and distinct pep.

Do not add jaggery while tea is boiling, it can sometimes curdle milk.

Avoid using processed yellow jaggery.

Ensure the color of jaggery is brown and not yellow. Yellow one is usually processed. Texture of Jaggery must be hard and not soft and crumbly.

Jaggery must not be salty or bitter (Old and aged jaggery is salty)

Taste the jaggery before to assess it’s sweetness and accordingly adjust the quantity in tea.

You can use fresh ginger if dry ginger powder is not available.