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Doodh Patti Chai

Serves 4 to 6 Beverage vegetarian, Beverages

Doodh Patti Chai

Doodh Patti Chai, a beloved staple in Lahore and Islamabad, is the quintessential expression of Pakistani hospitality. Crafted with a generous hand, this home-style version reflects the warmth and richness of family gatherings, where cups are filled to the brim, and laughter intertwines with the steam curling from each mug. The recipe captures the essence of everyday life, where salt is measured by instinct and fat is celebrated, not shunned.

Expect a velvety fusion of creamy milk and robust black tea, accentuated by the aromatic whisper of cardamom. The sugar, a personal affair, sweetens the chai to your liking, creating a comforting brew that soothes with each sip. It’s a drink designed for sharing, inviting conversation and connection across the table.

Ingredients

  • 400 mlmilk
  • 200 mlwater
  • 2 tbspblack tea
  • 2 podscardamom
  • to tastesugar

Method

  1. Start by placing a medium-sized saucepan on the stove. Add 200 ml of water to the pan and bring it to a gentle simmer over medium heat. This step is crucial as the simmering water will help to extract the flavors from the tea and cardamom effectively.
  2. Once the water is simmering, add 2 tbsp of black tea to the pan. Also, gently crush 2 cardamom pods using the back of a spoon to release their aroma and add them to the pan. Allow the tea and cardamom to simmer for about 2-3 minutes until the water takes on a deep amber color and you can smell the fragrant cardamom.
  3. Carefully measure and add 400 ml of milk to the pan. Stir gently to combine the milk with the tea mixture, ensuring that the flavors meld together. Keep the heat at medium and watch as the milk begins to take on a light brown hue, indicating that it is absorbing the tea's essence.
  4. Add sugar to taste, stirring continuously to dissolve it completely. The amount of sugar can vary depending on personal preference, but typically 1-2 teaspoons should suffice. Continue to heat the mixture until it reaches a gentle boil and the flavors are well integrated, which you can tell by the rich, creamy color and the sweet, aromatic steam rising from the pan.
  5. Once the chai reaches a gentle boil, reduce the heat to low and allow it to simmer for an additional 2-3 minutes. This helps to intensify the flavors and ensures a smooth, creamy texture. The chai is ready when it has a rich, caramel-like color and a thick, velvety consistency.
  6. Remove the saucepan from the heat and strain the chai into a teapot or directly into traditional glass cups to remove the tea leaves and cardamom pods. Serve immediately while the chai is hot, inviting, and aromatic, perfect for sharing with family and friends.
Cover of Authentic Pakistani Cuisine
From the cookbook

Authentic Pakistani Cuisine

This recipe is from Authentic Pakistani Cuisine by Yassine Sbiti — the Pakistani volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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