Gur ki Chai
A warm, comforting Indian tea sweetened with earthy jaggery instead of sugar. Spiced with ginger and cardamom, it's the perfect cozy beverage for a chilly day, but be careful not to curdle the milk!
For 4 servings
6 steps. 10 minutes total.
- 1
Step 1
- a.In a medium saucepan, combine 2 cups of water, grated ginger, crushed cardamom pods, cinnamon stick, and cloves. Bring the mixture to a rolling boil over medium-high heat and let it boil for 2-3 minutes to infuse the water with the spices.
- 2
Add the black tea leaves to the boiling spice water
- a.Reduce the heat to low and simmer for 2 minutes. This step develops the color and flavor of the tea.
- 3
Pour in 2 cups of milk and increase the heat to medium
- a.Allow the chai to come to a boil, watching it closely to prevent it from overflowing. As soon as it starts to rise, reduce the heat to low and simmer for another 1-2 minutes to thicken slightly.
- 4
Turn off the heat completely
- a.Let the saucepan sit for 60-90 seconds until it stops bubbling. This is the most critical step to prevent the milk from curdling when jaggery is added.
- 5
Add the grated or powdered jaggery to the saucepan
- a.Stir gently with a spoon until the jaggery is fully dissolved.
- 6
Using a fine-mesh tea strainer, pour the hot chai into serving cups
- a.Serve immediately and enjoy.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The golden rule: Always add jaggery after turning off the heat and letting the chai cool for a minute. Adding it to boiling milk will cause curdling.
- 2For a richer flavor, use a mortar and pestle to coarsely crush the ginger, cardamom, cloves, and cinnamon together before adding to the water.
- 3Use good quality, dark-colored jaggery for a deeper, more molasses-like flavor.
- 4Do not over-boil the tea leaves, as it can release tannins and make the chai taste bitter.
- 5Full-fat milk yields the creamiest and most authentic taste, but you can use low-fat milk if preferred.
- 6Adjust the amount of jaggery and spices to match your personal preference for sweetness and spice intensity.
Adapt it for your goals.
Masala Chai Twist
Add 2-3 black peppercorns and 1/2 a star anise along with the other whole spices for a more complex and pungent flavor profile.
Vegan Gur ki ChaiVegan Gur ki Chai
Substitute whole milk with oat milk or soy milk. To prevent curdling, add the jaggery directly to your serving cup and pour the strained, hot tea over it, stirring well.
Fennel InfusionFennel Infusion
Add 1/2 teaspoon of fennel seeds (saunf) at the beginning with the other spices for a sweet, aromatic twist.
Why this is on our healthy list.
Natural Sweetener with Minerals
Jaggery (Gur) is an unrefined sugar that contains minerals like iron, magnesium, and potassium, which are stripped away during the refining process of white sugar.
Aids Digestion
The spices used in this chai, particularly ginger and cloves, are known in traditional medicine to stimulate digestion and soothe the stomach.
Boosts Immunity
Spices like cloves, cinnamon, and ginger possess antibacterial and anti-inflammatory properties that can help strengthen the immune system and fight off common colds.
Provides Body Warmth
This hot beverage, combined with the warming properties of its spices, is excellent for increasing body temperature, making it a perfect drink for cold weather.
Frequently asked questions
Milk curdles when jaggery is added to it at a high temperature. Jaggery contains acidic compounds and impurities that react with milk proteins when hot. To prevent this, always turn off the heat, wait for the chai to stop bubbling (about 60-90 seconds), and then stir in the jaggery.