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Sheer Chai - Pink it up!

Tea



<p style='margin:0in;margin-bottom:.0001pt;line-height:115%;font-size:15px;font-family:"Arial","sans-serif";'>This flavour full concoction is often consumed after lunch as it also acts as a digestive. It&apos;s salty which is highly unusual for a tea but it&apos;s absolutely brilliant in taste. What&apos;s more fun is it&apos;s beautiful pink colour. Hence the other synonym <strong><em>Goleb</em></strong> chai. Goleb in Kashmiri means <strong><em>Pink</em></strong>.&nbsp;</p> <p style='margin:0in;margin-bottom:.0001pt;line-height:115%;font-size:15px;font-family:"Arial","sans-serif";'>&nbsp;</p> <p style='margin:0in;margin-bottom:.0001pt;line-height:115%;font-size:15px;font-family:"Arial","sans-serif";'>Sheer chai is traditionally made from a type of green tea leaves, milk, salt, baking soda and usually cooked in a <strong><em>S</em></strong><em><strong><em><strong>amavar</strong></em></strong></em>. &nbsp;A pinch of baking soda gives it a pronounced pink color.&nbsp;</p> <p><span style='font-size:15px;line-height:115%;font-family:"Arial","sans-serif";'>Sheer Chai (also called Kashmiri Salted Tea, Pink Tea and Gulabi chai) is a traditional tea beverage from <em>Kashmir</em>. Sheer chai is served in many states of India, usually in Northern India (Jammu and Kashmir, Himachal Pradesh) and areas with even small Tibetan population such as Mainpat, Chhattisgarh.&nbsp;</span></p>

<p style='margin:0in;margin-bottom:.0001pt;line-height:115%;font-size:15px;font-family:"Arial","sans-serif";'>&nbsp;</p> <p style='margin:0in;margin-bottom:.0001pt;line-height:115%;font-size:15px;font-family:"Arial","sans-serif";'>This traditional beverage is usually enjoyed with Kashmiri breads. It&apos;s appearance with a rich and creamy texture makes it somewhat similar to Ladha ki butter tea.</p> <p style='margin:0in;margin-bottom:.0001pt;line-height:115%;font-size:15px;font-family:"Arial","sans-serif";'>&nbsp;</p> <p style='margin:0in;margin-bottom:.0001pt;line-height:115%;font-size:15px;font-family:"Arial","sans-serif";'>Bring this beautiful pink to your place now, here is the recipe for our Sheer Chai, taste of heaven.</p>

<p style='margin:0in;margin-bottom:.0001pt;line-height:115%;font-size:15px;font-family:"Arial","sans-serif";'>1. Heat water in a pan about half a cup.</p> <p style='margin:0in;margin-bottom:.0001pt;line-height:115%;font-size:15px;font-family:"Arial","sans-serif";'>&nbsp;</p> <p style='margin:0in;margin-bottom:.0001pt;line-height:115%;font-size:15px;font-family:"Arial","sans-serif";'>2. Add half a spoon sheer chai leaves.</p> <p style='margin:0in;margin-bottom:.0001pt;line-height:115%;font-size:15px;font-family:"Arial","sans-serif";'>&nbsp;</p> <p style='margin:0in;margin-bottom:.0001pt;line-height:115%;font-size:15px;font-family:"Arial","sans-serif";'>3. Add a &nbsp; pinch of soda / soda bicarbonate.</p> <p style='margin:0in;margin-bottom:.0001pt;line-height:115%;font-size:15px;font-family:"Arial","sans-serif";'>&nbsp;</p> <p style='margin:0in;margin-bottom:.0001pt;line-height:115%;font-size:15px;font-family:"Arial","sans-serif";'>4. Keep on boiling till color changes to deep reddish brown. Make sure water doesn&rsquo;t evaporate completely so keep on stirring with spoon.</p> <p style='margin:0in;margin-bottom:.0001pt;line-height:115%;font-size:15px;font-family:"Arial","sans-serif";'>&nbsp;</p> <p style='margin:0in;margin-bottom:.0001pt;line-height:115%;font-size:15px;font-family:"Arial","sans-serif";'>5. Add 3/4 &nbsp; cup of milk and 1/4 cup water. Add salt according to taste.&nbsp;</p> <p style='margin:0in;margin-bottom:.0001pt;line-height:115%;font-size:15px;font-family:"Arial","sans-serif";'>&nbsp;</p> <p style='margin:0in;margin-bottom:.0001pt;line-height:115%;font-size:15px;font-family:"Arial","sans-serif";'>6. Bring it to a boil.</p> <p style='margin:0in;margin-bottom:.0001pt;line-height:115%;font-size:15px;font-family:"Arial","sans-serif";'>&nbsp;</p> <p style='margin:0in;margin-bottom:.0001pt;line-height:115%;font-size:15px;font-family:"Arial","sans-serif";'>7. &nbsp;In a Mortar and Pestle, coarsely grind Maej Kasheer Walnut Kernels.</p> <p style='margin:0in;margin-bottom:.0001pt;line-height:115%;font-size:15px;font-family:"Arial","sans-serif";'>&nbsp;</p> <p style='margin:0in;margin-bottom:.0001pt;line-height:115%;font-size:15px;font-family:"Arial","sans-serif";'>8. Let the leaves settle down. Pour in a cup.</p> <p style='margin:0in;margin-bottom:.0001pt;line-height:115%;font-size:15px;font-family:"Arial","sans-serif";'>&nbsp;</p> <p style='margin:0in;margin-bottom:.0001pt;line-height:115%;font-size:15px;font-family:"Arial","sans-serif";'>9. Garnish with Walnuts. You can even add a dollop of cream.&nbsp;</p> <p style='margin:0in;margin-bottom:.0001pt;line-height:115%;font-size:15px;font-family:"Arial","sans-serif";'>Enjoy your cup of heaven.</p>


Maej Kasheer
Jul 4, 2021 6:20 PM

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