Gud Ki Chai or Jaggery Tea is a hot beverage that is consumed with great excitement in Uttar Pradesh and is a Winter treat in true sense.
Quite often it carries the risk of getting curdled which is why tea-lovers (If you are a tea-lover, you may also like Masala Chai) often shy away from trying out this variant of tea. In this step-by-step recipe, we will go through in details in the process of making this tea and what precautions to take to prevent it from getting curdled.
Immensely important in Indian culture, jaggery or Gud not just for its medicinal properties but also for being considered auspicious over processed sugar. Owing to the fact that organic Jaggery does not undergo any kind of processing which Sugar has to go through, Jaggery is more acceptable on religious occasions and find its place in desserts that is served as a Prasad.
In winters, starting your day with jaggery tea is a blissful experience! It’s an energy booster and it gradually releases energy throughout the day. As the weather is nippy and organic jaggery is available in the markets, we are sharing with you the recipe of jaggery tea, exactly the same way it’s made in every household of small villages in India, mainly in Maharashtra and Uttar Pradesh, highest sugarcane producing states in India.
Here is the step by step method:
Boil 1 cup of water in saucepan on a medium flame.
Once the water starts bubbling, add tea leaf and dry ginger powder.
Reduce the flame to low, and cover the pan with lid.
Let the tea brew for 3 minutes or till the dry ginger flavor gets infused.
After 3 minutes, uncover the pan and add milk. Let it boil on low flame.
After 4 minutes, tea is ready and the color becomes little dark brown. Switch off the flame and just wait for 20 seconds. So that temperature of the tea drops a bit
Now add grated jaggery
Tea is ready to be served.
Do not add jaggery while tea is boiling. It would curdle the milk.
Avoid using processed yellow jaggery.
You can use ginger if dry ginger powder is not available.
- 1 Cup =250ml Water
- ½ Cup=125ml Milk
- 2 tsp tea leaves (Chai Ki Patti)
- 2 tsp Sonth Powder (Dry Ginger Powder)
- 3 tbsp Grated Organic Jaggery -Avoid Processed Jaggery
- We are using a Sauce Pan with a handle. Add 1 Cup Water and allow water to simmer on medium heat.
- As water begins to gently simmer, add tea leaves and sonth powder and mix. Lower the heat and cover the sauce pan with a lid.
- Cover and simmer tea for 3 mins. Sonth imparts a deep color and a fragrant aroma to the tea
- Now, add milk. Boil on medium heat
- As tea begins to boil, reduce the heat and continue to simmer
- After 3 mins, turn off the heat and wait for 30 seconds before adding jaggery
- After 30 seconds, add grated jaggery to the tea and quickly stir. Ensure that jaggery is grated so that it dissolves quickly in tea (avoid lumps).
- Gud Ki Chai is ready to be served
- Tip of the Day: How to buy Gud (jaggery)
- ) Ensure the color of Jaggery is Brown and not yellow. Yellow one is processed
- ) Texture of Jaggery must be Hard and not soft and crumbly
- ) Jaggery must not be salty or bitter (Old and aged Jaggery is salty)
Click to watch recipe video
harish kumar Insa says
excellent mam you are very great, who is telling us about our old aged recipes.I am making gur ke chai lots of time and i like it very much .