Name: Authentic Kashmiri Noon Chai Recipe
Cook time: 15 min
Ingredients: 1 tbsp noon tea leaves ((noon chai ki patti)); Pinch of baking soda; 2 green cardamoms; 6 tbsp + 1/2 cup/ ((125ml water)); 1 tbsp concoction; 3-4 tbsp water; Milk as required; Salt as per taste; 1 tbsp malai ((optional)); 1 tbsp crushed walnuts ((optional))

20 Dec Authentic Kashmiri Noon Chai Recipe – Instant version

Posted at 22:34h in Beverages, Jammu & Kashmir food by blessmyfoodbypayal 0 Comments

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Last Updated on December 20, 2024 by blessmyfoodbypayal

Authentic Kashmiri Noon Chai Recipe – Instant Version with step wise pictorial and video method.

“Noon” is the kashmiri word for “Salt” and “Chai” is well understood as “Tea”.

Kashmiri Noon Chai, also known as Pink Tea, is a beloved traditional beverage from the picturesque valley of Kashmir.

Celebrated for its unique rosy hue and distinct salty taste, this tea is a hallmark of Kashmiri culture and hospitality.

This recipe is in two parts ; preparation of concoction and then making the tea with the concoction in hand.

This tea is being made in our house right from our childhood but the real traditional method for making concoction is too long and atleast call for more than an hour.

Tea leaves are supposed to be brewed for a long, then keep on adding more water after some interval and what not. Atleast for us, it is too tiresome and as a result we have stopped making this tea at home.

All thanks to Mrs. Sunanda Pandita, a beloved friend, basically hailing from Kashmir and now settled in Pune, who taught us this instant method through a detailed video.

Ms. Sunanda, no number of thanks could truly express how helpful your video was.

What you have shared is not just a recipe but a daily lifesaver – especially for us who love to enjoy this kashmiri delicacy each single day.

Your recipe has been a game changer, which gets ready under 15 minutes. Now no more hours of efforts, hours of brewing.

She not only shared the recipe through a video but replied to all our queries with utmost patience by sharing every possible detail.

Unlike conventional teas, Noon Chai stands out due to its preparation method, which involves brewing green tea leaves with baking soda. This step helps to extract maximum out of the tea leaves, be it flavour or be it colour. Ultimate you get a rich, creamy deep wine coloured flavor profile, that is both earthy and comforting.

Though there’s no time-bound to cherish this tea, but it is often enjoyed during chilly mornings or as part of an elaborate Kashmiri breakfast spread. Served with traditional breads like Girda or Telvor, Noon Chai is more than just a drink—it’s an experience that embodies warmth, community and the timeless charm of Kashmiri traditions.

Whether sipped during festive gatherings or a quiet moment by the hearth, Kashmiri Noon Chai offers a taste of the region’s heritage, leaving an indelible impression on all who experience its unique charm.

STEP – WISE PICTORIAL RECIPE OF AUTHENTIC KASHMIRI NOON CHAI RECIPE

MAKING OF NOON CHAI CONCOCTION

Take a saucepan, preferably with a handle and put it on lowest heat.

Let the pan slightly heat up. This time pan is empty.

Add noon chai ki patti and baking soda.

Continuously stir the pan by holding its handle until patti & soda are well roasted. It will hardly take a minute.

Now add 2 tbsp of water.

Tea leaves will be seen releasing the colour immediately.

By stirring the pan occasionally, allow this water to evaporate completely. You may switch the heat from low to medium as per your wisdom. Only make sure tea leaves shouldn’t get burnt.

When first batch of water is evaporated, add 2 more tbsp of water.

Likewise evaporate this water too.

Then add 2 more tbsp of water for the 3rd time.

Again let this water evaporate while stirring the pan and managing the heat.

Lastly add 1/2 cup (125 ml) of water.

Also add green cardamoms after crushing. However you may skip adding cardamom this time and can add later at the time of making tea.

Let this water boil for 1.5 to 2 minutes during which you will find the tea leaves releasing a beautiful deep wine colour.

Take this off the heat. This is the concoction for making noon chai.

MAKING OF NOON CHAI

For better understanding and proper measurement, we are directly showing the serving cup. Once you are expert, you can directly move on to the saucepan for making noon chai.

Add 1 tbsp of concoction. No issues if tea leaves are coming alongwith.

Then add 3-4 tbsp of water or atleast this much that half of the serving cup is filled.

Lastly add milk and here the liquid will turn out to be beautiful pink.

Pour this into the saucepan.

Add salt as per taste.

Just give it a boil for a minute or so.

Pour the tea into the serving cup. You may sieve or not, totally a personal choice.

If you like, you can add a bit of malai over the top of chai alongwith crushed walnuts. However both the ingredients are optional and you can skip both or either choose any one.

Enjoy hot.

NOTES

With the concoction in hand, about 5-6 cups of noon chai can be made, depending on the size of serving cup.
This amount of concoction can be stored in refrigerator for 2-3 days. Older the concoction, poorer the taste and colour of the noon chai. We prefer to finish the concoction by next day.
Traditionally, this tea is prepared with salt only, making it a salted tea. However, adding sugar doesn’t ruin its taste and the tea will still be enjoyable. That said, sweetening the tea deviates from its authentic preparation method, so it’s up to you if you’re willing to forgo its traditional essence.

AUTHENTIC KASHMIRI NOON CHAI RECIPE – RECIPE CARD