Pakistani Chai
Pakistani chai is a strong, milky tea simmered with water and finished at the edge of a boil. Loose leaves, such as Tapal Danedar, give it a deeper color and body than teabags, and a couple of cracked cardamom pods add a gentle aroma. The method is quick and a little frantic, with the milk and heat timed so the pot rises right to the rim without spilling over.
Instructions
Set a saucepan of water over medium-high heat and bring it to a simmer. Tear open the cardamom shells, or grind them, and add them to the pan.
Put the milk in the microwave and heat it for 2 minutes, until it is very close to boiling over.
When the water is nearly at a boil, slowly add the loose tea a little at a time so the pan does not get crowded.
Pour the hot milk into the pan until the liquid turns a light brown. It will darken only a shade or two as it finishes. Raise the heat to its highest setting.
If you think you added too much milk, stir continuously with a large spoon or spatula. This stage moves fast, so have your utensils ready beforehand.
Take the pan off the heat just as the chai is about to boil over, and pour it through a strainer into the cup.
Sweeten with sugar if you like.
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