How to make Sulaimani Chai

Sulaimani Tea is really easy to make and is served as a digestive after a heavy meal

Course Drinks

Cuisine Indian

Diet Vegan

Cook Time 10

Total Time 10

Servings cup

Calories 28kcal

Author Richa

Use a mortar and pestle to lightly crush the whole spices together. Keep aside. Next, lightly pound ginger to release the juices. Alternatively, you could also grate the ginger using a fine grater/zester. Keep this aside as well.
Add water to a pot and bring it to a slow simmer. Add the crushed whole spices, ginger and tea leaves. Allow it to simmer for 5-7 minutes. If you are using whole jaggery, add it at this stage so it can dissolve completely. Turn off the heat. If you are using powdered jaggery, you can add it in at this stage. Also add in the freshly squeezed lemon juice and mint leaves and mix to combine.
Strain and pour into a chai glass or a mug, and consume while hot.

Do not steep the tea leaves for too long as this will make it bitter tasting.
Jaggery can be substituted with honey or sugar.
Tea should always be served hot immediately.