Jaggery Masala Chai
Jaggery adds a deeper caramel-like sweetness to masala chai than refined sugar. Estate Chai Masala pairs particularly well with it because the cinnamon, fennel and cardamom notes soften jaggery's earthy sweetness while dry ginger and pepper keep the cup lively.
Servings
2
Prep Time
2 minutes
Cook Time
8 minutes
Total Time
10 minutes
✨ Zaika Potli Secret Technique
Add ½ tsp Estate Chai Masala with the tea leaves during brewing.
Ingredients
Ingredients
- Water — 1 cup / 240 ml
- Full-fat milk — 1 cup / 240 ml
- Black tea leaves — 2½ tsp
- Estate Chai Masala — ½ tsp
- Jaggery — 20–25 g, finely chopped or grated
Cooking Instructions
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1Add water to a saucepan and bring to a boil.
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2Add tea leaves and Estate Chai Masala.
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3Simmer for 1 minute.
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4Add milk and bring to a boil.
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5Reduce the heat and simmer for 2–3 minutes.
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6Turn off the heat.
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7Let the chai settle for about 30 seconds.
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8Stir in the jaggery until dissolved.
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9Strain and serve immediately.
💡 Chef's Pro Tip
Add jaggery after taking the chai off the heat. Depending on the acidity and mineral content of some jaggeries, boiling it aggressively with milk can occasionally encourage curdling.
🍽️ Perfect Serving Pairings
My Take On Jaggery Masala Chai
Jaggery adds a deeper caramel-like sweetness to masala chai than refined sugar. Estate Chai Masala pairs particularly well with it because the cinnamon, fennel and cardamom notes soften jaggery's earthy sweetness while dry ginger and pepper keep the cup lively.
The Secret: Add jaggery after taking the chai off the heat. Depending on the acidity and mineral content of some jaggeries, boiling it aggressively with milk can occasionally encourage curdling.