Kadak Potli Chai
Add 1 Kadak Chai potli directly to boiling water, infuse for 2 minutes, then continue cooking it with the milk for another 2–3 minutes. Remove before pouring. Do not cut open the potli.
Ingredients
Ingredients
- Water — 1¼ cups / 300 ml
- Full-fat milk — 1 cup / 240 ml
- Sugar — 2–3 tsp, or to taste
Zaika Potli
- Kadak Chai — 1 potli
Cooking Instructions
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1Add water to a saucepan and bring to a boil.
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2Add 1 Kadak Chai potli.
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3Reduce to medium heat and simmer for 2 minutes, keeping the potli submerged.
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4Add milk and sugar.
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5Bring the chai to a strong boil.
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6Reduce the heat and simmer for another 2–3 minutes.
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7For a stronger cup, gently press the potli against the side of the saucepan once with the back of a spoon. Do not tear or cut it.
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8Turn off the heat.
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9Lift out the potli and allow excess chai to drip back into the saucepan.
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10Pour into two cups and serve immediately.
For genuinely kadak chai, increase the infusion time slightly rather than aggressively reducing the total liquid. Excessive reduction can make the milk heavy while the tea develops bitterness.
🍽️ Perfect Serving Pairings
My Take On Kadak Potli Chai
This is the core preparation for the Kadak Chai infusion: a strong milk tea in which tea leaves, dry ginger, cardamom, cinnamon, tulsi, fennel, pepper, cloves, nutmeg and star anise infuse together inside the potli. Because the tea itself is already contained in the infusion, no additional loose tea is required.
The Secret: For genuinely kadak chai, increase the infusion time slightly rather than aggressively reducing the total liquid. Excessive reduction can make the milk heavy while the tea develops bitterness.