Kashmiri Chai Recipe

Pink Tea - Kashmiri Chai Reci[e


Kashmiri Chai, also known as “Pink Tea,” is a traditional tea from the Kashmir region of Pakistan. It is known for its unique color and flavor, which is a result of a special blend of tea leaves, spices, and baking soda.

The tea is made by boiling green tea leaves with a mix of spices such as cinnamon (optional), cardamom, and saffron (optional).

Milk and baking soda are also added, which gives the tea its characteristic pink color. It is traditionally served with a special bread called “Sheermal.”

Kashmiri Chai is considered a delicacy in the region and is often served during special occasions and festivals. It is also commonly served in the winter months as it is believed to keep the body warm.

The tea is also known for its health benefits. The spices used in the tea such as cinnamon, cardamom, and saffron have anti-inflammatory properties and are also helpful in digestion.

It is also a rich source of antioxidants, which can help to protect the body against damage from free radicals. Additionally, tea is believed to have a calming effect on the mind and body, which makes it a popular drink for relaxation and stress relief.

Original Kashmiri Tea is salty, but in our society people like it sweet so this recipe uses sugar.

For the real taste skip the sugar and add salt according to taste. This is an authentic Kashmiri chai recipe that I got from a Kashmiri family.

Kashmiri Chai Recipe / Pink Tea Recipe

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 6


  • Water 1 jug
  • Kashmiri/green tea leaves 2 tsp
  • Salt ¼ tsp
  • Green cardamom 6
  • Chilled water as required
  • Fresh milk 1 liter
  • Sugar as required
  • Sliced Almond & Pistachio as required
  • Malai/cream 1/2 cup (optional)


  1. Add water, tea leaves, green cardamom, and salt to the cooking pan and boil it until reaches half water.
  2. Now add 2 cups of chilled water and whisk it until you can see a delicate color of tea.
  3. Now strain the tea. For 6 cups of tea, take 2 cups of prepared pink tea in a saucepan, add 4 cups of milk and to taste sugar or salt, and allow to boil.
  4. Add sliced almond and pistachio. Pour into cups and top with malai/cream and serve hot.
Image courtesy Farah Naz

کشمیری چاۓ


پانی ایک جگ
کشمیری/سبز چاۓ کی پتی دوچائے کے چمچ
نمک ایک چوتھائی چائے کا چمچ
سبز الائچی چار عدد
ٹھنڈا پانی دو کپ
تازہ دودھ ایک کلو
چینی حسب ضرورت
بادام اور پستہ کٹے ہوئے حسب ضرورت
ملائی/کریم آدھا کپ


پانی میں کشمیری/سبز چاۓ کی پتی، نمک اور سنز الائچی ڈال کر اتنا پکائیں کہ پانی آدھا رہ جائے۔
اب اِس میں دو کپ ٹھندا پانی ڈال کر پکائیں اور ساتھ ساتھ اختیاط سے پھینٹتے جائیں کہ چائے کا گلابی نکل آئے۔
اِس قہوے کو چھان لیں۔ اگر آپ چھ کپ چائے بنانا چاہتے ہیں تو دو کپ قہوہ لیں
اور اِس میں چار کپ دودھ، حسبِ ذائقہ نمک یا چینی ڈال کر تھوڑی دیر پکا لیں، ساتھ کٹا ہوا بادام اور پستہ بھی ڈال دیں۔
کپ میں نکالیں اور اوپر ملائی ڈال کر پیش کریں۔