The above picture was taken long back; Badi Mami made it.The following recipe is for 4 cups chai by Aunty Sara.
Noon chai is also called pink chai (pink tea – look at the picture, incase you are wondering, why the name). It is salty in taste and also called Namkeen (salty) chai. In Kashmir, they only put salt, but I think in Pakistan they add salt and sugar. In Pakistan, they also add nuts like almonds and pistachios while serving.
For this type of chai, there is special kind of tea leaves, they are bought from Kashmir/Pakistan. And you would also need baking soda, very little though.
If you are having this chai for the first time, you might want to have it with Puff pastries or croissants dipped in the tea. It has digestive properties, Aunty Sara said so, 
I think I would need something else after this for digestion, it is very rich and filling.
Last night I finally got the recipe from Aunty Sara. I got a lot more recipes from her. Just be patient, I should have them up in some time.
Ingredients:
For 4 cups:
2 tsp Noon chai leaves,
1/4 tsp baking soda (in Kashmir, you could use less soda, because of the difference in the water),
1 or more cup, whole fat milk, in US use Half and Half for best results
6-8 cups water for cooking the tea
Method:
Step 1: First put the tea leaves to boil with a little water (about a cup and half), till the water practically boils off, (about 20 mins), on Medium heat.
Step 2: Again add about a cup and half water, again boil off the water. The tea leaves should be cooked by now, when you pick out the leaves, they will be mushy. (On Medium Heat)
Step 3: Add 3 and half cups of water and boil again for a nice long time on slow heat. Add the baking soda now. I think you could even add the soda at the beginning. Its alright. While the tea is cooking, use a ladle to stir, and aerate the tea, (look at the picture); few times. Doing this will impart the pink color to your tea. (Cook on simmer, for about 45 minutes)
Step 4: Finally when you are ready to serve, add the milk and get it to a boil, add the salt, about 1-2 tsp. (If someone wants sugar, seperate the tea, add sugar)
Notes: I think this tea takes about 1 1/2 to 2 hours. So be patient. The first time, I made this, I got bored, and I did not listen to my Mother in law, the tea tasted bitter, and I threw it.
Also, if you would like to make concentrate of this, and store, you can do it. After step 2, transfer the tea with the leaves in it, in a bottle, and refrigerate. When you are ready to use it, continue from step 3. Good tip, huh?
15 Comments, Comment or Ping
It is the best kashmiri tea I have had in years!
April 17th, 2007
thank you for the nice rereciep when i will cook i wll let you know. but i tried so many reciepee for the pink tea but fail let see your.
good by
December 26th, 2009
Assallam u Allikum,
Thanks a lot, I tried before many times but failed, but today with your help I made it.
Thanks a real lot.
May Allah Bless you.
Mushtaq
March 27th, 2010
Walaikum Salaam,
I am happy you could make it. I love noon chai! I am going to get Meeth (sweet) chai recipe soon. After that, I will post it. You must try that then. It is full of dry fruits, coconut, its so delicious. Its almost like a sweet dish.
Thanks for your comment,
vv
March 27th, 2010
I am the whole sale dealear of noon chai and ctc tea in srinagar kashmir this is the best recipe for making a pink(noon) chai. thanx a lot. NooN Chai is good for health. i luv noon chai…
April 3rd, 2010
Thank you!!
Oh you are a whole saler, then you must be having the best noon chai all the time. Lucky you!
Thanks for the comment.
vv
April 4th, 2010
Thanks for the detailed recipe–I’m looking forward to making it. I do have one small question: when should the tea leaves be removed? After step 2 or after the final simmer right before adding milk? Thanks again!
February 3rd, 2013
I think you dont have to remove the leaves till the very last! Strain them after you add milk.
Thanks for your comment E!
February 3rd, 2013
Thank you for providing the recipe…I have made this tea three times already. My family and I enjoyed it. I made a few changes to the recipe. I added less baking soda, and did not add salt. Thank you, once again. The tea was lovely.
February 8th, 2013
Yeah Samia!!
I am very happy for you!
Actually less baking soda is recommended, but I never get the famous pink color of the chai easily, hence I end up putting a tad bit more. Also, yes, definitely the chai can be made with sugar instead of salt (its then called meeth chai , sweet chai)
Thanks for your lovely comment.
February 9th, 2013
I thought perhaps by adding less, the color would not be the same…but it turned out to be fine :]. I decided to do that because the smell and taste of the baking soda was strong. I make the tea plain, and keep salt and sugar on the side. Also, I add one cardamom/elaichi pod for additional taste and aroma. I use whole milk, but I may try it w/half & half one day when I want to indulge…Hehe.
February 10th, 2013
Thanks again Samia for your input!!!
You know thats a very good idea, if people like their noon chai salty, they can add salt, and if they like it sweet, they can have that option!
You know along with the spices, you could add desiccated coconut to the tea (only if everyone is going to have it sweet). It makes it more rich in taste. Then as I had mentioned earlier, it is called meeth chai. And ofcourse, dont forget the half and half that day!
Take care, and enjoy noon chai with Harissa.
February 11th, 2013
Oh wow, thanx for the idea. I’ll try it w/the desiccated coconut next time. Should I strain it too? I have some that I recently bought for coconut macaroons…which I served w/noon chai. I made it today as well, and served it with teacakes. How often do you all drink noon chai, it has become one of my favs, along w/masala chai. By the way, what is Harissa?
February 13th, 2013
Hello again Samia,
If you like a little crunch in your mouth, you dont strain the coconut.
I love meeth chai! You should try this. And I will confirm with my mother in law, but I think, you also add khus khus.
Its just amazing!
Harissa is a delicacy made with goat meat.
Here is the recipe:
http://www.lifensuch.com/harissa-hareesa-kashmiri-recipe.htm
You have to give it a try, actually the 3 absolutely main ingredients for it are: cinnamon, fennel (saunf) and brown cardamoms.
You need to try it, its not like ‘haleem’, but kind of same consistency, in fact I have made it this weekend, I will put up a picture for you!
Take care!
February 15th, 2013
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