Mornings or Evenings in India are incomplete without chai, tea is a most popular drink which is now very popular in the whole world as well. It can be prepared with milk or milk powder or without milk and various types of plain or flavored tea powders.

Adrak Eliachi Chai is an aromatic and kadak(strong) tea, it is served in Terracota (kulhad)

glasses and it's called "kulhad chai" in India ("kulhad" is the transliteration of the Hindi word for "glass shape vessel made from the clay soil").

Check out the video of Adrak Eliachi (Kulhad Chai) Recipe

The green cardamom gives an earthy and comforting flavor. The ginger works great to soothe sore throats and to facilitate the healing of common colds.

What is Kulhad Chai?

A kulhad is a traditional clay cup, without any handles. It is very plain in its form. It is unpainted, unadorned and simple in design. ... The earthen cup tends to soak up a bit of the hot fluids poured into it. So, when you pour hot tea into a kulhad, a bit of the tea soaks into the clay and the two flavours intermingle.

What is Chai?

Chai is a blend of milk, loose black tea leaves, water and lots of other spices. There’s a lot on spices that can go into the chai like, fennel seeds, black cardamom and dal chini etc.

However this one has only 2 ingredients flavored – ginger and green cardamom(eliachi). The tea flavored with these two are the most popular at my home, commonly known as adrak wali chai (ginger tea) and elaichi chai(cardamom tea).

Everyone has their own preference when it comes to chai, the list is really very long. Some like more milk in their chai, some do not like milk at all. Some prefer stronger chai while others would want very little tea flavor in their chai.

Also check out another chai recipe on the blog – Jaggery Chai.

Prep Time : 2 minutes
Cook Time : 8 minutes
Total Time : 10 minutes
Course : Beverages
Cuisine : Indian
Servings : 2 person
Author : Jolly Makkar

Ingredients :

1 cup water

1 cup milk

1 tablespoon black loose tea leaves

2 inch ginger (washed and crushed)

3 green cardamom (crushed)

sugar to taste - 1 tbsp

Instructions :

1. Heat water in a pan on medium flame. Bring it to boil.

2. The curdling enzyme in ginger will be dilute by now. Crushed it on mortar pestle.

3. Once the water is boil, add the crushed ginger and boil for 30 seconds. This way milk never curdle.

4. Add the 1 tablespoon of black loose tea leaves. Boil over medium heat.

5. Add 1 cup of milk at room temperature. Crush the cardamom slightly using a mortar & pestle & add it into chai.

6. Add 1 tbsp sugar, boil over medium flame for 3-5 minutes or until tea is reduced at your desired consistency or color.

7. Switch off the flame, once done. Strain the chai into the cup using a strainer.

8. Serve hot with your favorite snacks and cookies. I love parle g with my chai.

This recipe is a part of A to Z recipe challenge, we choose key ingredients alphabetically to cook and post a dish every month. This month it was alphabet time "E" so I choose my key ingredients ELIACHI and make this easy and simple and kadak Adrak Eliachi Chai for this winter season special!!

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Happy Winters & Enjoy 💜💜

Doodh Peda or Kesar Milk Peda is a traditional Indian dessert made by evaporating full cream milk till all the water from milk is evaporated and only the solid cream like mixture (khoya) is left. Sugar and flavors are added to the mixture and cooked further till all the moisture is evaporated.

It is then shaped into smooth ball, flattened and garnished with dry fruit and served. The peda can be flavored with saffron, dry nuts, chocolate, coconut or vanilla as per your choice. It is a gluten free dessert and can be consumed during upwaas/fasting/vrat.

This is one of the popular Indian sweet recipes made with milk and sugar. You will get milk peda in every mithai shop in India but making it at home is so easy, and yummy.

These milk peda's taste super delicious and just melt in your mouth.

WHAT IS PEDA?

Peda is a sweet treat originating from the Indian state of Uttar Pradesh. It consists of khoya, or made with milk, sugar, and flavorings such as cardamom, rose water, pistachio, and saffron.

The town of Mathura in Uttar Pradesh is known for peda as its main specialty. Pedas are typically served during festivals as an offering to gods, although they are enjoyed and consumed throughout the year.

Today, pedas come in many different shapes and colors, while khoa is sometimes replaced with milk.

You can make Peda with Khoya, which is instant sweet but I made this peda recipe with doodh (milk) only. Cool and cook the doodh till it’s thick and then sugar flavoring with kewra (rose water)..tadaa it’s ready 😁

The whole process of making peda took 40-45 minutes to cook. But making sweets at home is so worth and hygienic too!

If you are looking for more sweets recipe

Motichoor Ladoo

Besan Ladoo

Kesari Sandesh (Bengali sweet delicacy)

Check out the recipe of Kesar Doodh Peda (No Condensed milk, No Khoya, No milk powder)

This recipe of Kesar doodh peda is so easy and simple to make that it can easily be made for a large crowd. Make this for your next festival gathering during Diwali or Dussehra or Holi and serve to your guests. Kesar pedas can also be served as a dessert at the end of a party meal.

Course : Dessert, Gluten Free, Sweet, Upwaas (fast)

Cuisine : Indian

Prep Time : 5 minutes

Cook Time : 40 minutes

Total Time : 45 minutes

Servings : 7 peda

Author : Jolly Makkar

INGREDIENTS :

1 lire Full Cream Milk

1/2 cup sugar

2 drop Rose water or Kewra

2 Pinch of Saffron and few for garnishing

ghee for greasing palm

Any dry fruits for garnishing

INSTRUCTIONS :

1. In a large kadai or heavy bottom pan, add 1 litre full cream milk (I have already boiled it then reuse the boiled milk).

2. First boil it on high flame, stir continuously to prevent milk from sticking to the bottom and burning. It will take around 7-8 minutes.

3. Once the milk boiled, put the heat to medium to low and Keep on stirring continuously to prevent it from sticking at the bottom of the pan.

4. The layer of cream will form on the top of the milk. Stir it and also scrap the sides of the vessel to remove the cream and mix it with boiling milk. Add 2 pinch of saffron strands.

5. Further after 30 minutes, the milk will be reduced to half. Keep on cooking further on medium heat and stirring continuously till maximum water from milk is evaporated and it forms like a paste.

6. Now the thickened creamy paste is formed. Add sugar to the mixture. Mix well . The sugar will dissolve and make the mixture runny. Cook further till all the moisture is evaporated.

7. The moisture is evaporated and creamy grainy texture of the milk is left. This is known as khoya. Switch off the heat. (You can remove this khoya, cool it and it can be used to make different variation of sweets and savory dishes.) Add cardamom powder or any other flavors such as vanilla, rosewater. I have used 2 drops of rose water.

9. Let the mixture cool. Knead the mixture with your hands to smoothen it. Grease the palms of your hands and take small portion of the mixture and roll it into a smooth ball.

10. Gently flatten the ball by pressing between the palms. ( you can shape the peda with and design them by pressing the peda mold, or fork or toothpick or use a thumb impression, I used to give all designs to my peda). Garnish the peda with dry fruits.

11. Serve the milk peda. The milk peda can be refrigerated for a week in an airtight container and can be enjoyed.

Few points to make good peda:

Always use a thick heavy bottom pan vessel or a nonstick pan.
Use full fat milk only. Boil the milk on low heat first and once it starts boiling put the heat to medium and keep on boiling and reducing the milk.
Always stir the milk to avoid sticking at the bottom of the pan. Also the layer of cream will be formed so scrap it from the edges and mix it with the boiling milk.
Once the water from the milk is evaporated and khoya is made, knead the khoya well to make soft peda.

This recipe is a part of A to Z recipe challenge, we choose key ingredients alphabetically to cook and post a dish every month. This month it was alphabet time "D" so I choose my key ingredients DOODH and make this easy and simple KESAR DOODH PEDA SWEET for this festive special and my YOUTUBE channel - JOLLYhOMEMADErECIPES reached 1st milestone completed 1000 subscribers!!