Elaichi Dudh Patti (chai) Recipe

Crush cardamom

Lightly crush the green cardamom pods with the flat side of a knife or a mortar and pestle to expose the seeds. If using fresh ginger, thinly slice or grate about 1 tsp.

Measure ingredients

Measure 1 cup water, 1 cup 2% milk, 2 tsp loose black tea, and the chosen sweetener. Keep everything nearby because chai cooks quickly.

Start with water and spices

In a small saucepan (about 1–1.5 quart), add 1 cup water and the lightly crushed cardamom pods. Add grated or sliced ginger now if using. Bring to a gentle boil over medium-high heat.

Simmer to infuse

Once boiling, reduce heat to medium-low and let the water simmer with the spices for 2 minutes to extract flavor from the cardamom (and ginger).

Add tea leaves

Add 2 tsp loose black tea to the spiced water. Stir once, then allow the tea to steep and brew gently for 1 to 1.5 minutes. For stronger tea, steep up to 2 minutes, but avoid over-steeping to prevent bitterness.

Add milk

Pour in 1 cup 2% milk and return the mixture to a gentle simmer over medium heat. Watch carefully because milk can foam and boil over quickly.

Sweeten and finish

When the chai comes just to a gentle boil, add 1 tsp sugar (or 1 tsp grated jaggery) and stir until dissolved. Let it simmer with the milk for 1–2 minutes so flavors meld and the chai attains a rich color. If you prefer a frothier chai, increase heat briefly and whisk or swirl the pan to create foam, then reduce heat.

Strain and serve

Turn off the heat. Using a fine-mesh strainer (or a tea strainer), strain the chai into two cups to remove tea leaves, cardamom pods, and any ginger pieces. Taste and adjust sweetness if needed by stirring in a pinch more sugar or jaggery.