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Pakistani Chai

Pakistani chai is divided into two types. The regular, more popular one is chai (pronounced "cha" in the Punjab region of Pakistan); Another variety, popular in the Kashmir region of Pakistan, is called dud patti (literally "milk tea"). The only difference is that regular chai uses water, milk, and tea, while dud patti uses no water. This recipe is for regular chai. You could get loose tea from any Pakistani and/or Indian store—some brands are Tapal Danedar and Lipton.

Source and licence

"Pakistani Chai" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Pakistani_Chai, revision 4511018), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Pakistani_Chai&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4511018

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Bring the water to a simmer in the saucepan over medium-high heat. Tear the cardamom shell (or grind it) and add it to the pan.
  2. Quickly put the milk in the microwave and heat it for 2 minutes, or until very close to boiling over.
  3. When the water nearly reaches a boil, slowly add the loose tea. Don't overwhelm the pan.
  4. Add hot milk to the pan until it reaches a light brown color. It'll get only a shade or two darker when it's done. Raise the heat to the highest setting.
  5. If you think you added too much milk, take a big spoon or spatula and mix it continuously. Remember: This all goes very fast, so be prepared ahead of time with your utensils.
  6. Take the saucepan off the heat when the chai is about to boil over and pour it in the cup through the strainer.
  7. Sweeten with sugar if desired.