Tea is perhaps India's most popular beverage. Chai, which is widely drank throughout the country, helps us start the day and recharge with vigour. That isn't everything. It also helps to revitalise us after a long and exhausting day. To summarise, the popularity of chai transcends location, so much so that every Indian family has a designated dabba for chai patti (tea leaves).
But have you ever observed that we prefer nukkad wali tea than handmade chai? If you go through the streets of India, you will notice tea stalls at every turn. People will also congregate at such modest tea booths early in the morning (or late in the evening), enjoying their cup of tea.
We discovered a recipe that will assist you in making the precise nukkad wali chai at home. All you have to do is remember a few basic tips and boil the tea. Parul, a culinary blogger, presented the dish on her YouTube channel 'Cook With Parul.' Examine it out.
To begin, bring some water to a boil in a pot. Crush some ginger and cardamom pods while the water is heating up. You can do the same thing using a mortar and pestle. In the saucepan, combine the crushed ginger and cardamom. Once it has boiled, add the milk. Bring it to a boil. Add sugar and bring it back to a boil. At this point, add the tealeaves and simmer for up to five minutes on a low-medium heat. Turn off the heat once it has boiled and the colour has darkened. Pour the tea into a cup and take a drink.