Ingredients
For Chai Masala Powder
- ¼ cup green cardamom/choti elachai
- 5-6 black cardamom/moti elachai
- 2 tablespoons fennel seeds/sauf
- 2 tablespoons black pepper corns/kali mirch
- 1 tablespoon cloves/laung
- 2 cinnamon sticks/dalchini (3 inch each)
- 1 nutmeg/jaiphal
- 2 small pieces dry ginger/saunth
- 1 star anise/chakra phol
For Masala Chai/Tea
- 2 cups water
- 1 teaspoon tea powder
- 2 teaspoons sugar
- ¾ cup milk
- ½ teaspoon chai masala we prepared
Note– Please read recipe notes in the end.
Main Equipment Used
- Steel Frypan: https://amzn.to/3ZlqnFA
- Steel Chai Pan: https://amzn.to/4g7EQKX
- High Power Mixer Grinder: https://amzn.to/2GVmyRI
- Induction Cooktop: https://amzn.to/2Jkn4px
Steps In Making
Chai Masala Powder
- In a pan, add green cardamom, black cardamom, cloves, fennel seeds, black peppercorns, cloves, cinnamon sticks and dry roast them on medium to low heat for 2-3 mins. Remove them once done.
- Now take a nutmeg and dry ginger and crush them into small pieces and dry roast them for a minute.
- Now let all the spices cool down.
- Add them to a mixer grinder and grind till it gets a coarse powder. Once done, let the chai masala cool down completely.
- The chai masala is ready. Store in an airtight container for up to 4 months at room temperature.
Masala Chai/Tea
- In a pan over medium flame add water and bring it to a boil.
- Now add tea powder and sugar and boil for couple of minutes.
- Add milk and boil for another 2 minutes or until it gets a nice golden brown colour.
- Now add the chai masala powder and let it simmer for a minute.
- Switch off the flame and cover the tea pot with the lid and let it rest for 15-30 seconds.
- Finally sieve the tea and serve hot!
Recipe Notes
- You can adjust the quantity of the spices as per your flavour too.
- Always let the chai masala cool down completely before storing.
