Easy to Make Homemade Irani Chai

irani chai
()

This chai can also be called as “Dum Chai”. The method of preparation of Irani Chai recipe is very different than our regular tea which we consume daily. The unique preparation of this tea makes this tea soo special that your taste buds won’t accept regular tea.

Irani chai recipe has a little extra sugar for your sweet tooth and tastes better with generously buttered bread.

Origin

There is an interesting story behind Irani chai recipe’s origin in Hyderabad. It is said that Persian immigrants came to Mumbai’s port in the last century and prior to that in search of a better life and to trade. From Mumbai, they migrated to Pune and then to Hyderabad. Along with them came the concept of Irani chai.

hyderabad irani chai

Irani chai is mostly served in a white ceramic cup and saucer and often called 90 ml chai after its standard volume. The sweet, milky Irani chai is known for its unique taste and rejuvenating properties. It is traditionally served with staples such as Osmania biscuits, lukhmi, tie biscuit, fine biscuit and even sweet cream.

How to make an authentic Dum Chai/Irani Chai..??

Ingredients

  • Milk – 2 1/2 cups or 600ml
  • Condensed Milk – 4 tbsp or Mawa – 25g
  • Water – 1.5 liter or 6 cups
  • Tea Leaves – 6 tbsp
  • Sugar – 6 tbsp
  • Cardamom – 2-3 pods
  • Ginger – half grated
  • Cinnamon – 2 sticks

Method:-

  1. Take a handi or you can use any utensil that has a tight lid, add 600ml of water and put the flame on high heat.
  2.  Add tea leaves in boiling water.
  3. Incorporate sugar and then cover the handi/utensil with a lid and seal  the edges with aata /dough.

    This is done so that steam cannot escape. Also, let the tea simmer for 40 minutes on medium flame.
  4. While the tea decoction is being prepared, on a separate flame heat milk.
  5. Add Condensed milk or Mawa and 2-3 pods of green cardamom, cinnamon and grated ginger.
  6. Boil milk for at least 15 minutes on a medium flame, so that you get a good thick and creamy texture of the milk.
  7. Coming back to our Dum Chai, open the handi/utensil and you will get a strong and flavorful tea decoction.
  8.  Mix the tea decoction and the milk together to get flavoursome Irani Chai.

Rating: 4.5 out of 5.

Irani Chai

Recipe by tikkhat_masalaCourse: BreakfastCuisine: PersianDifficulty: Easy
Cooking time

40

minutes
Calories

200

kcal
Total time

50

minutes

The Irani tea which came to India from Persia is an extremely popular beverage in the North Indian states. This tea, which is quite strong, is usually brewed in the dum method or by locking the steam inside.

Ingredients

  • Water – 1.5 liter or 6 cups

  • Tea Leaves – 6 tbsp

  • Sugar – 6 tbsp or Jaggery – 20gms

  • Milk – 2 1/2 cups or 600ml

  • Condensed Milk – 4 tbsp or Mawa – 25g

  • Cardamom – 2-3 pods

  • Ginger – half grated

  • Cinnamon – 2 sticks

Directions

  • Take a handi or you can use any utensil that has a tight lid, add 600ml of water and put the flame on high heat.
  • Add tea leaves in boiling water.
  • Incorporate sugar and then cover the handi/utensil with a lid and seal the edges with aata /dough.
  • While the tea decoction is being prepared, on a separate flame heat milk.
  • Add Condensed milk or Mawa and 2-3 pods of green cardamom, cinnamon and grated ginger.
  • Boil milk for at least 15 minutes on a medium flame, so that you get a good thick and creamy texture of the milk.
  • Coming back to our Dum Chai, open the handi/utensil and you will get a strong and flavorful tea decoction.
  • Mix the tea decoction and the milk together to get flavoursome Irani Chai Recipe.

Recipe Video

Facebook Comments

How useful was this post?

Click on a star to rate it!

As you found this post useful...

Follow us on social media!

We are sorry that this post was not useful for you!

Let us improve this post!

Tell us how we can improve this post?

Leave a Reply

FacebookTwitterInstagramYouTubePinterest
%d bloggers like this: