Karak chai
Karak chai
VegUAE and the Gulf

Karak chai

Strong, sweet, milky and full of cardamom. The Gulf's favourite cup, born from desi chai.

15 minTime
5 gProtein each
mildSpice
Strong tea2 chapters · 1 min read

Make it your way

Grandma's wayGulf cafeteria style.
The original
167kcalsame
5 gproteinsame
0 gfibresame
15minutessame

The original karak chai.

Per serving, worked out from the ingredient table.

Ingredients

2 servings
Water1¼ cups
Tea leaves (black tea leaves)2 tbsp strong CTC tea
Milk¾ cup
Condensed milk (sweetened condensed milk)2 tbsp, or evaporated milk
Sugar4 tsp
Cardamom4 pods, crushed
Saffrona few strands

Method

4 steps
  1. 1Boil water with the crushed cardamom, saffron and tea leaves.
  2. 2Add milk, condensed milk and sugar and bring to a boil until it rises up the pan.
  3. 3Simmer on low for a few minutes, pouring it back into the pan from a height a few times.
  4. 4Strain into small cups and serve very hot.
Serve it like this

Pour into small glass cups, a strand of saffron on top. Serve with regag, chebab or luqaimat.

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Make it a meal

What goes with Karak chai: a bread or rice, a side, something to drink and something sweet.

Bread or rice Regag40 min
Bread or rice Khameer120 min
A little snack Punjabi samosa75 min
A little snack Paneer tikka55 min
A little snack Khaman dhokla35 min
Something sweet Luqaimat90 min
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