Learn how to make a perfect 'adrak' (ginger) chai; follow this step-by-step

The monsoons are here. Well Almost! We all have experienced the first showers of the season, and guess what we crave the most? A hot cup of adrak wali chai with hot and crispy pakoras.

I know making ginger tea can be a little intimidating. Let me teach you a full proof way of making ginger tea that will make your monsoon evening worth the wait! Here’s how to make Adrak Waali Chaai:

The Ginger: Wash and Peel the ginger first. After this, you can crush it with a mortar and pestle. Alternatively, you can also grate it.

Now, crush a few cardamom pods. Again, use a mortar and pestle or the back of the glass. If you don’t like cardamom, skip it. Heat 2 cups of water in a saucepan or pot. Add your ginger and cardamoms to it. 

For cardamoms, don’t throw the peel. Add them. Now boil this mixture for a few minutes until you see the water get a yellowish tinge. This indicates that all ginger's juices and flavours are now in the water.

The Sugar: You can add 4 teaspoons of sugar or to your taste according to your preference for two cups of tea. Simmer this concoction for a couple of minutes. Any form of sugar will do: Brown, white or powdered. You can also eliminate sugar entirely if you don’t like it.

The Tea: To this, add 2 to 3 teaspoons of tea leaves. If you use a mild variety like Darjeeling, you might need a bit more. Now simmer this for a couple of minutes. The more you simmer, the stronger your tea gets. So, if you want a milder tea, boil it less.

The Milk: To this add half a cup of milk. If you do not like your tea milky, add a quarter of a cup of milk. Adjust the quantity of milk to your taste. Simmer this for a couple of minutes, and that’s it!

The Adrak Waali Chaai: Strain this into cups and voila! Your Adrak Waali Chaai is good to go! Serve it with samosas, pakoras or just biscuits. To be honest, just a cup of this Is enough to uplift your mood! Enjoy!