Doodh Patti Chai
The Quirky Foodster Team
Ingredients
- Water — 480 ml (16 fl oz)
- Milk — 480 ml (16 fl oz)
- Loose black tea leaves — 3 tbsp
- Sugar, or to taste — 3 tbsp
- Green cardamom pods, crushed — 2
Method
- Bring the water to a boil in a saucepan.
- Add the tea leaves and cardamom, and boil for 2–3 minutes.
- Add the milk and sugar, and bring back to a boil, then reduce to a simmer.
- Simmer for 5–7 minutes, allowing the tea to develop a strong, deep colour and flavour.
- Strain into cups and serve hot.
Introduction: Strong, richly boiled milk tea, brewed until deeply infused, one of Pakistan's most beloved and frequently enjoyed everyday drinks.
Cultural Background: Chai is deeply woven into Pakistani daily life, offered to guests as an immediate gesture of hospitality and enjoyed multiple times a day, with 'doodh patti' referring to the strong, milk-forward brewing style.
Tips: Boiling the milk and tea together for a good length of time, rather than just steeping, is key to the strong, characteristic doodh patti flavour. Adjust the tea and milk ratio to taste for a stronger or lighter cup.
Variations: Add a pinch of ground ginger for extra warmth. Adjust sweetness to taste, as chai is traditionally served fairly sweet.
Storage: Best made fresh; not suitable for storing.
Reheating: Reheat gently on the stovetop if needed, without over-boiling.
FAQs:
Q: What does 'doodh patti' mean?
A: Literally 'milk leaves', referring to this strong style of chai where tea leaves are boiled directly with milk rather than steeped in water alone.
Q: How often is chai consumed in Pakistan?
A: Very frequently, often multiple times a day, and always offered to guests as a gesture of hospitality.
- Water — 480 ml (16 fl oz)
- Milk — 480 ml (16 fl oz)
- Loose black tea leaves — 3 tbsp
- Sugar, or to taste — 3 tbsp
- Green cardamom pods, crushed — 2
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