Gud Chai
A comforting and aromatic Indian tea brewed with earthy jaggery instead of sugar. Spiced with fresh ginger and cardamom, this chai has a unique, rustic sweetness that's perfect for chilly days.
For 4 servings
6 steps. 10 minutes total.
- 1
Step 1
- a.In a saucepan, combine 2 cups of water, the crushed ginger, and crushed cardamom pods. Bring the mixture to a rolling boil over medium-high heat.
- 2
Reduce the heat slightly and let the water simmer for 2-3 minutes
- a.This step allows the spices to fully infuse their aroma and flavor into the water.
- 3
Add the black tea leaves to the spiced water
- a.Continue to simmer for another 2 minutes until the decoction (known as 'kahwa') becomes dark and fragrant.
- 4
Pour in the 2 cups of milk and stir well
- a.Increase the heat to bring the chai to a boil, watching carefully to prevent it from boiling over. Once it boils, reduce the heat to low and simmer for 2-3 minutes to allow the flavors to meld and the chai to thicken slightly.
- 5
Turn off the heat completely and let the chai stand for 1-2 minutes
- a.This is the most crucial step to prevent the milk from curdling. Add the grated or powdered jaggery and stir gently until it has fully dissolved.
- 6
Strain the chai through a fine-mesh sieve directly into serving cups
- a.Serve immediately and enjoy the warm, aromatic beverage.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1The most important rule for Gud Chai is to add the jaggery only after turning off the heat and letting the chai cool slightly. Adding it to boiling milk will cause it to curdle.
- 2For a richer flavor and darker color, use high-quality, dark-colored organic jaggery. Jaggery powder dissolves faster than grated blocks.
- 3For a stronger, more 'kadak' chai, simmer the tea leaves for an extra minute before you add the milk.
- 4Whole milk creates a creamy, rich chai. However, you can use low-fat milk or plant-based alternatives like oat milk, but be extra cautious about curdling with non-dairy milks.
Adapt it for your goals.
Spice Boost
Add other whole spices like 2 cloves, a small piece of cinnamon stick, or 3-4 black peppercorns along with the ginger and cardamom for a more complex flavor profile.
Herbal InfusionHerbal Infusion
Add a few fresh mint leaves (pudina) or a bruised stalk of lemongrass during the initial boiling step for a refreshing twist.
Vegan Gud ChaiVegan Gud Chai
Substitute whole milk with a creamy oat milk or soy milk. To completely avoid curdling, dissolve the jaggery in a little hot water in your serving cup first, then strain the hot chai (made without any sweetener) over it and stir.
Why this is on our healthy list.
Rich in Minerals
Unlike refined sugar, jaggery is a natural sweetener that retains essential minerals like iron, magnesium, and potassium, which support various bodily functions including blood production and muscle health.
Aids Digestion
The combination of ginger and cardamom is a traditional remedy known to stimulate digestion, reduce bloating, and soothe the stomach, making this chai a comforting post-meal beverage.
Natural Body Cleanser
In traditional Ayurvedic practices, jaggery is believed to help detoxify the body by cleansing the liver. It helps flush out harmful toxins, contributing to overall well-being.
Immunity Booster
Ginger contains gingerol, a substance with powerful anti-inflammatory and antioxidant properties. Regular consumption can help strengthen the immune system and fight off common colds and coughs.
Frequently asked questions
Curdling is the most common issue and it happens when jaggery is added to milk that is too hot. Some jaggery varieties are more acidic, which reacts with milk proteins and causes separation. To prevent this, always turn off the heat, wait for 1-2 minutes, and then stir in the jaggery.