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Gud Wali Chai — Jaggery Tea with Milk and Ginger

Small glass of warm brown milk chai beside rough golden-brown jaggery pieces and ginger

Gud Wali Chai — Jaggery Tea with Milk and Ginger

Black tea, ginger and milk sweetened with jaggery after the pot comes off the heat.

By Krishna Sahani

5.0 from 1 rating
Small glass of warm brown milk chai beside rough golden-brown jaggery pieces and ginger
Prep
3 min
Cook
7 min
Total
10 min
Yield
2 small cups
Cuisine
Indian
Course
Beverage
More options

Equipment: Deep small saucepan
Fine mesh strainer
Spoon
Two heat-safe cups

Ingredients

Adjust servings & units

Ingredients

Instructions

  1. Prepare

    Bring 300 ml water and 8 g ginger to a boil, about 100°C / 212°F, then simmer 3 minutes.

  2. Brew

    Add 6 g black tea and simmer 2 minutes.

  3. Finish

    Add 200 ml milk, let rise, reduce heat and simmer gently 2 minutes. Turn heat off.

  4. Serve

    Strain; stir in 16 g grated jaggery until dissolved. Yield about 350–420 ml in two cups.

Brewing notes

Tea Type
Assam CTC black tea
Method
Stovetop milk chai
Tea Grams
6
Water Ml
300
Temperature
Water boil 100°C / 212°F; gentle milk simmer
Steep Seconds
120
Infusions
1
Tips
Add jaggery after heat is off. Check milk texture and sweetness in a physical test. One cooked infusion; 6 g tea per 300 ml water plus 200 ml milk.

Notes

Add jaggery after turning off the heat and stir until dissolved. One cooked infusion: 6 g tea per 300 ml water plus 200 ml milk. Adjust sweetness to taste.

Storage

Serve fresh. Refrigerate strained leftover milk tea promptly in a covered container and reheat gently.

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