Take cinnamon, green cardamoms, cloves and peeled ginger in a mortar-pestle.

Crush coarsely and set aside.

In a sauce pan or a small pan with a handle, heat water.

Let the water come to a boil and then add the crushed spices.

Boil the spices along with the water for 2 to 3 minutes.

Add sugar as per taste. I usually add 4 teaspoons of raw sugar. You can add more or less.

Now add 2 teaspoons of assam tea powder. Boil for a minute. This boiling time depends on how strong you want your tea. If you prefer a strong intense tea, then boil for a few more minutes.

Add milk. After adding milk boil for 2 to 3 minutes.

If using chilled milk, then boil with tea for 2 to 3 minutes. If using hot milk, then add the milk and switch off the heat.

Pour the tea through a tea strainer directly in the cup.

Serve masala chai hot with some parleG biscuits.