Step-by-step
1
firstly, in a heavy-bottomed pan take 40 grams cardamom, 20 grams cloves, 20 grams pepper, 8 grams cinnamon and 10 grams fennel.
2
dry roast on low flame until it turns aromatic. keep aside.
3
now take 30 grams dry ginger and break into pieces.
4
dry roast until it turns aromatic. keep aside.
5
further add 6 tulsi seeds, ½ nutmeg and roast well.
6
cool completely, and transfer all the spice mix into a blender.
7
blend to a slightly coarse powder. chai masala powder is ready, you can store in an airtight container and use for a month.
Prepare chai using homemade chai ka masala
-
firstly, in a saucepan take 2 cup water, 4 tsp tea powder and ½ tsp chai masala.
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boil for 4 minutes or until the strong decoction is prepared.
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now add 1 cup milk, 2 tsp sugar and boil the chai twice.
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strain the masala tea and enjoy.
Video
Notes
- firstly, make sure to dry roast the spices well to increase the shelf life of masala tea powder.
- also, if you do not have access to the dry ginger powder, then crush fresh ginger and boil along with tea leaves.
- additionally, adjust the amount of sugar-based on the sweetness you prefer.
- finally, chai masala powder tastes great when prepared with fresh spices.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/chai-masala-powder-recipe-masala-tea/