Reach for the Light


Pink Tea or Kashmiri chai

Pink tea or Kashmiri chai is a usually served in winter. Kashmiri people are very fond of this tea as it is caffeine free and keeps one hot in the winter. Usually it is garnished with chopped almonds and pistachio. In winter it is served in hotels and street vendors also serve it. 

I tried to make it many times at home but was unable to get the pink colour, but then I kept trying and now I brew perfect and tasty pink tea at home. If you will follow this recipe you will also be able to make very tasty pink tea. 


4 cups water

3 tablespoon kashmiri tea leaves, or green tea leaves

6  green cardamom, ,crushed ( choti elaichi)

3 inch cinnamon, ,broken into chip (dal cheeni)

¼ to ½ teaspoon salt

 1⁄4 teaspoon baking soda, (khane ka soda)

1 cup cold water, (pani)

Sugar to taste (Kashmiri people like it saltish and without sugar)

2 cup milk 

1 tablespoon chopped pistachios, (pista)

1 tablespoon chopped almonds, (badaam)

For authentic taste and aroma use Kashmiri tea. If not available use pure green tea leaves can also be used.


In a wide based skillet, take water, Kashmiri tea leaves, salt and cardamom, cinnamon.

Bring it to boil and let it boil for a minute. Now add baking soda.

Lower the flame and let it cook for 30 minutes;

Now add freezing cold water and let it boil again on medium flame;

Stir it with a cooking spoon for 1 minute and lower the heat;

Let it  simmer for 20 minutes and add milk;

Let it boil an medium heat and then again lower the heat and let it cook for 5 minutes;

A very good looking pink tea is ready to serve;

close up of book flowers and tea
Photo by Melike Benli on

Garnish with almonds and pistachio and serve hot. With or without sugar. 

Happy cooking! 

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