- 1 cup water
- 2 ts Tea leaves
- 1/2 to 1 cup Milk or add as per taste
- 2 to 3 green cardamoms (chotti elaichi)
- 2 cloves (lavang) optional
- 1 inch ginger (adrak)
- Sugar as per taste
- 1 kulhad (earthen cup)
- Heat an earthen cup (kulhad). It should be hot from all sides.
- Meanwhile, in a steel vessel heat water.
- On low add tea leaves, sugar, ginger and green cardamom.
- Now put the heat on medium to high and let it come to a boil.
- Add milk and lower the flame and let it simmer.
- Meanwhile, heat an earthen cup (kulhad).
- For the tea, let it come to boil for three times and then filter it using a strainer.
- Transfer the kulhad on the stove we made tea on and turn it upside down and let it heat on full flame for a minute.
- Switch off the flame and place the hot kulhad in a steel vessel (Facing upwards).
- Pour tea directly into the kulhad . You will see the tea bubbling and that's due the extreme heat the kulhad absorbed.
- Once the bubbling stops, remove kulhad and transfer the tea in a cup and server.
- Amazing Tandoori Chai is ready to be sipped in.