How to make Irani Chai - SK Khazana -
The thickened milk makes this tea rich and extra flavourful
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Tea leaves (चाय की पत्ती ), Full fat milk
Cuisine : Other cuisines
Course : Beverages
For more recipes related to Irani Chai - SK Khazana checkout Mint Masala Chai, Moroccan Mint Tea, Masala Chai, Chai Masala . You can also find more Beverages recipes like Kesar Elaichi Lassi Banana Berry Smoothie Aam Ki Lassi Fresh and Nutritious Juice
Irani Chai - SK Khazana Recipe Card
Beverages quench your thirst in hot summers and warm you up on cold winters. Right from classic mocktails to fresh juices to hot brews there is a drink for every mood and season.
Prep Time : 0-5 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Irani Chai - SK Khazana Recipe
Tea leaves 2 teaspoons
Full fat milk 2 cups
Sugar 8 teaspoons
Bun maska to serve
Method
Step 1
Heat 2 cups water in a deep non-stick pan and bring to a boil. Add tea leaves, stir and let it come to a boil again. Set aside to brew.
Step 2
Heat milk in another deep non-stick pan and bring to a boil. Add sugar, stir and bring to a boil. Mix and cook till it thickens slightly.
Step 3
Strain tea decoction into individual cups, add 3-4 tablespoons milk and mix well. Serve immediately with bun maska.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
