Ingredients

The following ingredients have 4 Servings
  • Milk- 2.5 cup
  • Water- 2 cup
  • Tea dust- 4 to 5 teaspoon
  • Jaggery powder- 5 to 6 teaspoon (depends on your taste)
  • Cardamom (elaichi or yelakkai) - 2 to 3 numbers
  • Fennel - 1.5 to 2 teaspoon

Instruction

  • First crush the cardamom and fennel seeds together using a pestle and mortar (or a mixie). Keep it aside in a dry plate.
  • Now crush the jaggery using a pestle and mortar and keep it in a plate.
  • Switch on the stove. In a milk pan (or sauce pan), take the water and milk and keep it on the stove top.
  • When the milk gets warm, add the tea dust first. After 1 or 2 minutes, add cardamom and fennel powder.
  • Wait for the milk to boil properly so that all the powders get infused into the tea. You can now smell the cardamom and fennel.
  • When it boils properly switch off the stove. Now add the jaggery powder and mix well.
  • Mix the tea thoroughly with a spoon and then sieve it.