Gur-Adrak Style Potli Chai
This variation leans into the dry ginger already present in the Kadak Chai potli, pairing it with jaggery for a deeper, earthy sweetness. Fresh ginger is used only in a small quantity to sharpen the cup without overwhelming the existing spice profile.
Servings
2
Prep Time
3 minutes
Cook Time
8 minutes
Total Time
11 minutes
✨ Zaika Potli Secret Technique
Add 1 Kadak Chai potli after the ginger water has boiled for 1 minute. Continue infusing through the milk stage, then remove before serving.
Ingredients
Ingredients
- Water — 1¼ cups / 300 ml
- Full-fat milk — 1 cup / 240 ml
- Fresh ginger — 5 g, lightly crushed
- Jaggery — 20–25 g, grated
Zaika Potli
- Kadak Chai — 1 potli
Cooking Instructions
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1Add water and lightly crushed ginger to a saucepan.
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2Bring to a boil and simmer for 1 minute.
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3Add the Kadak Chai potli and keep it submerged.
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4Simmer for 2 minutes.
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5Add milk and bring to a strong boil.
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6Reduce the heat and simmer for another 2–3 minutes.
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7Turn off the heat.
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8Wait 30 seconds, then add the grated jaggery.
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9Stir until completely dissolved.
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10Remove the potli, allowing excess chai to drip back into the pan.
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11Strain only if required for the fresh ginger and serve immediately.
💡 Chef's Pro Tip
Because the potli already contains dry ginger, keep the fresh ginger restrained. Too much makes the chai sharp and can overpower cardamom, fennel and tulsi.
🍽️ Perfect Serving Pairings
My Take On Gur-Adrak Style Potli Chai
This variation leans into the dry ginger already present in the Kadak Chai potli, pairing it with jaggery for a deeper, earthy sweetness. Fresh ginger is used only in a small quantity to sharpen the cup without overwhelming the existing spice profile.
The Secret: Because the potli already contains dry ginger, keep the fresh ginger restrained. Too much makes the chai sharp and can overpower cardamom, fennel and tulsi.