This Kashmiri chai recipe in Urdu and english will help you prepare the perfect tea within 20 minutes just like a professional.  

Ingredients:

 Ice Water

• 1 cup – room temperature water
• 2-3 – large ice cubes

Kashmiri Chai

• 1 – cup water
• 2 tbsp – Kashmiri chai leaves,
• 2 – star anise (badiyan)
• 6-8 – green cardamom pods
• 2 – whole cloves (loung), 
• 1 – cinnamon stick, 
• 1/8 tsp – heaped baking soda
• 1 cup – whole milk (creamed, full fat or low fat, it’s up to you)
• 1/4 tsp – kosher salt – may need less if using sea salt or to taste
• 2-2.5 tbsp – sweetener of choice, 

Serving (Optional)

• ½ tbsp – unsalted pistachios,
• ½-1 tbsp – raw almonds, 

Procedure:

1. Prepare ice water by combining room temperature water with 2-3 large ice cubes.
2. Over high heat, heat a medium saucepan. Make a boiling tea with water, Kashmiri chai leaves, green cardamom pods, cloves, and cinnamon (if using).
3. Add the baking soda once it reaches a boil. There will be a little fizz. Over high heat, boil this mixture for 5-6 minutes. Aerate the tea occasionally by scooping it and pouring it back. Your water’s froth will change from pale green to deep pink. If this is not the case, a further 1/8 teaspoon of baking soda will be needed. 
4. Now add the ice water to the remaining boiled tea and remove the ice from it. If you deepen the tea’s colour, you can aerate it several times. 
5. Then pour milk into it, half & half, salt, and sweetener. Let boil lightly, then immediately turn off the flame. It will lose some of its pink colours if you boil it too long. You may need to adjust the salt and sweetener according to your taste.
6. When serving, strain the tea into cups and add almonds and pistachios if desired. 

Serving this tea with almonds, nuts, and pistachios makes it healthier and enhances its extraordinary flavour. This Kashmiri tea is best consumed in the winter; avoid drinking it frequently during the summer. 

You can serve this on special occasions or in your daily routine before or after meals.