Kashmiri tea  is a traditional tea beverage made in Kashmir.  The name “Noon” refers not to the time of day, but is a local word for salt- “Noon”.

It is made from special tea leaves, milk, and salt . A pinch of baking soda is added to help give it a pink color. It is prepared with pistachios and cardamom and is consumed primarily at special occasions, weddings, and during the winter months when it is sold at many kiosks.

When sweetened, it is called “Pindi Chai,” named after the Pakistani city of Rawalpindi that is home to a large population descended from Kashmir.


  • 2 ½ cups water
  • 4 cups milk
  • A pinch of saffron strands
  • 2 tbspns green tea leaves
  • 1 big cardamom
  • 1 big piece of cinnamon
  • 2 cloves
  • 3 almonds
  • 4 green cardamoms crushed
  • Some salt
  • Sugar to taste
  • 1 small very small drop of pink food colour (OPTIONAL)


  • Crushed or slivered almond
  • Crushed or slivered pistachios
  • Some mixed dried fruits

1-In a saucepan, add all the ingredients given above except milk and for garnish and bring to a boil.
2-Boil well for 10 minutes.
3-Add milk and boil again.
4-Strain this mixture and pour it into 4 cups.
5-Place some mixed dried fruits on the saucer and garnish the tea with some crushed pistachios and almonds.

پانی چار کپ
سوڈا ایک چٹکی
الائچی چار عدد
دودھ آدھا لیٹر
بادام، پستے پچاس گرام
چائے کی پتی ایک کھانے کا چمچ
چینی حسب ضرورت

پتیلی میں پانی، چائے کی پتی اور الائچی ڈال کر ہلکی آنچ پر پکائیں۔
جب دو کپ پانی رہ جائے تو اس میں ایک چٹکی کھانے کا سوڈا شامل کر کے پھینٹ لیں۔
اب دودھ کو الگ سے گرم کریں۔
پھر اس میں چائے کا قہوہ چھان کر ڈالیں۔
آخر میں اسے کپ میں نکال لیں اور بادام پستے ڈال کر سرو کریں۔


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