A cup of Karak Chai is just what you need in the morning. Strong, spiced and mildly sweet, this easy Karak chai recipe takes less than 10 minutes to make. Make this strong tea using loose black tea, sugar, whole spices and milk.
The word Karak or Kadak means ‘strong’ and Chai means ‘tea’. This aromatic tea is also known as Chai Karak, kadak chai or Qatari Tea. It is a hugely popular drink in India and Pakistan, but I have learned that it is enjoyed in Arab countries such as Qatar, United Arab Emirates, Saudi Arabia and the Middle East.
Karak Chai is prepared with strong black tea, evaporated milk or regular milk, cardamom, ginger and sugar. It differs from an authentic Indian Masala Chai (traditional Indian tea) by using fewer spices.
Indian chai is typically flavoured with different types of spices: cinnamon, black pepper, cardamom, ginger and clove such as Indian ginger chai and cardamom chai .
Karak Tea is thick and caramel coloured, and has a stronger flavour compared with a regular cup of tea you get in the western world.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Tea – a good tea is the main ingredient for delicious karak tea. The original karak tea, is made with black tea leaves . You can use strong black loose leaf such as PG TIPS or the Indian strong tea WAGH BAKRI which is commonly used to make Indian Masala Tea.
Milk – Use fresh milk or evaporated milk. I like to use evaporated milk as it is thick and slightly sweet. For a milky tea, you can add more milk to the recipe.
Ginger – Fresh ginger is a key ingredient in karak chai. You can use ginger powder also but fresh is best!
Aromatic spices – the chai spices used here are cardamom and cinnamon. I have used crushed green cardamom pod and cinnamon stick .
Sugar – use normal granulated sugar or brown sugar. Optionally, use condensed milk which has a high sugar content and reduce the amount of milk added.
Water – regulat tap water.
Vegan
For a vegan version, swap for a dairy free or plant based alternatives. Oat milk is great as it can be boiled without splitting.
Method
- First, boil water in a kettle or in a saucepan over the stove. Use 1 cup of water for each person so increase the cups of water depending on your guests. Meanwhile, you can use a pestle and mortar to crush the spices or bash with a rolling pin.
- Add strong loose black tea (1.5 tsp for a cup), crushed ginger, cardamom pods and cinnamon bark.
- Bring the mixture to the boil on medium-high heat, add milk and let it boil for at least five minutes (make sure it doesn’t boil over the pan) until you see a beautiful caramel colour and the tea thickens. Switch to low heat if the tea keeps boiling over.
Add sugar (if using) and once again bring it to boil.
Using a tea strainer, pour tea into cups and enjoy.
Serving Suggestion
Karak Tea can be served for breakfast, at brunch or as afternoon tea.
It is best enjoyed the Indian way with Indian snacks such as samosa or pakora.
Tea and biscuits are also the perfect marriage enjoyed this way in both South Asia and all regions of the world.
Whether it’s a Eggless Linzer Cookies or an Indian variety, such as Nankhatai , Coconut and Cardamom Wholewheat Cookies you need to serve the tea with biscuits.
In our house, we often serve handvo , thepla , masala lachha paratha , masala bhakhri or bajri na vada as well.
Storage
Store leftovers in an airtight container in the fridge and reheat on the stove the next day.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Karak Chai Recipe (Karak Tea)
Equipment
- 1 Sauce pan
- 1 tea strainer
Ingredients
- 1 cup evaporated milk or whole milk
- 2 cup water
- 3 teaspoon tea black loose
- 2 teaspoon sugar
- 5 cardamom pods crushed
- ½ inch cinnamon bark
- 1 tablespoon ginger grated
Instructions
- Boil water in a kettle and pour in the saucepan or directly boil the 2 cup water in a saucepan over the stovetop. 2 cup water
- Crush the spices 5 cardamom pods , 1/2 inch cinnamon bark , 1 tablespoon ginger
- Add cardamom, cinnamon, ginger and 3 teaspoon tea . 3 teaspoon tea, 5 cardamom pods, 1/2 inch cinnamon bark, 1 tablespoon ginger
- Bring it to a boil, then add 1 cup evaporated milk milk 1 cup evaporated milk, 2 teaspoon sugar
- Then add 2 teaspoon sugar
- Let the mixture come to a rolling boil and let the tea boil for at least 3-4 minutes.
- Once you see the tea has a dark caramel colour and thickens, turn off the heat.
- Using a tea strainer , pour the tea into cups and enjoy.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in May 2019.
Karak Chai Recipe (Karak Tea)
Equipment
- 1 Sauce pan
- 1 tea strainer
Ingredients
- 1 cup evaporated milk or whole milk
- 2 cup water
- 3 teaspoon tea black loose
- 2 teaspoon sugar
- 5 cardamom pods crushed
- ½ inch cinnamon bark
- 1 tablespoon ginger grated
Instructions
- Boil water in a kettle and pour in the saucepan or directly boil the 2 cup water in a saucepan over the stovetop. 2 cup water
- Crush the spices 5 cardamom pods , 1/2 inch cinnamon bark , 1 tablespoon ginger
- Add cardamom, cinnamon, ginger and 3 teaspoon tea . 3 teaspoon tea, 5 cardamom pods, 1/2 inch cinnamon bark, 1 tablespoon ginger
- Bring it to a boil, then add 1 cup evaporated milk milk 1 cup evaporated milk, 2 teaspoon sugar
- Then add 2 teaspoon sugar
- Let the mixture come to a rolling boil and let the tea boil for at least 3-4 minutes.
- Once you see the tea has a dark caramel colour and thickens, turn off the heat.
- Using a tea strainer , pour the tea into cups and enjoy.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
These vegan and gluten-free savoury zucchini pancakes are so easy to prepare. They’re made with gram flour, grated zucchini and herbs and spices.
Courgette pancakes have been my go-to vegan breakfast for a few months now. They take less than 10 minutes of prep and are super filling, especially for the days I’m working!
They’re made simply with besan, also known as gram flour. I add in grated courgette with a little green chilli for heat and some spices such as cumin.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
- Besan
- Rice flour
- Grated courgette
- Green chillies, ginger and garlic paste
- Cumin powder or cumin seeds
- Bicarbonate of soda (optional)
- Salt and black pepper
- Coriander leaves
- Oil
Serving Suggestion
Courgette pancakes are great as a filling breakfast, brunch or lunch. Great with Ginger Chai (tea) or Sweet Lassi .
Serve courgette pancakes topped with an Indian chopped kachumber salad and sliced avocado.
I also like it alongside Indian tofu scramble and a side salad.
Storage
Courgette pancakes are best eaten immediately after cooking to enjoy them at their best. However, leftovers can be kept in the fridge for a day and reheated in the microwave.
You could prepare the batter in advance (without adding soda) for up to a day as well.
To freeze, layer each pancake in between parchment. Freeze for up to 3 months and allow to thaw at room temperature before reheating.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Courgette (Zucchini) Pancakes (Vegan)
Equipment
- grater
- Frying pan or griddle
Ingredients
- 1 cup besan chick pea flour
- ¼ cup rice flour optional
- 1 cup courgette zuchini/dudhi
- ¼ cup onion finely chopped (optional)
- 2 tablespoon green chillies finely chopped (optional)
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon ground cumin
- 2 tablespoon coriander chopped
- ¼ teaspoon baking soda optional
- salt
- ½ teaspoonsp black pepper freshly ground
- 3 tablespoon oil
Instructions
- Grate courgette using a grater.
- Add all the ingredients in a big mixing bowl except oil and combine everything.
- Add water little by little and make a pourable batter.
- Heat a tablespoon of oil in a skillet or frying pan over medium heat. Scoop 2–3 tablespoons of batter per pancake into the pan and flatten slightly.
- Cook for 2-3 minutes or until the pancake is developing bubbles on the top surface and is golden brown on the bottom
- Drizzle very little oil around the edges of the pancake. Flip the pancake over and cook for a further minute or until golden.
- Remove from the heat. Repeat with the remaining batter. Always remember to stir the batter before you use it.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in August 2012.
