Hyderabadi Irani Chai

#week3of5
#cookpadindia
A quintessentially Hyderabadi tea famous for it's flavour. It is a slow done process where milk is reduced to half first and then mawa is added to make it more creamier and luscious. Monsoon season is the best to enjoy this super delicious tea with Osmania biscuits and Mirchi ke bhajiye. Try this and experience it for yourselves the mind blowing refreshing flavour and aroma of this popular hot drink from my beautiful city. However Sugar can be increased or decreased as per one's choice and preference. Tea Leaves can be any good quality ones.
Happy Brewing Time!
Hyderabadi Irani Chai
#week3of5
#cookpadindia
A quintessentially Hyderabadi tea famous for it's flavour. It is a slow done process where milk is reduced to half first and then mawa is added to make it more creamier and luscious. Monsoon season is the best to enjoy this super delicious tea with Osmania biscuits and Mirchi ke bhajiye. Try this and experience it for yourselves the mind blowing refreshing flavour and aroma of this popular hot drink from my beautiful city. However Sugar can be increased or decreased as per one's choice and preference. Tea Leaves can be any good quality ones.
Happy Brewing Time!
Steps
- 1
Boil water in a pan. Add Sugar and tea leaves. Brew tea for 5-8 minutes.
- 2
Add slightly crushed cardamom and mix. Meanwhile bring milk to a rolling boil over high heat. Simmer it over low heat until milk is reduced to half. Add in mawa or khoya and mix.
- 3
Stir until well combined and then pour milk mix to tea decoction. Serve hot immediately.
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