Gud ki chai is a traditional Indian tea that is made with jaggery and a few spices. This tea is great for the winter season as it keeps us warm, boosts immunity, fights cold and flu, promotes weight loss and has many other health benefits. So if you are a masala chai lover then do give this recipe a try. It is very simple to make and tastes delicious. Happy Winters!
Health Benefits Of Gud Ki Chai/Jaggery Tea:
Warms Up The Body And Boosts Immunity – Gud or jaggery is loaded with many minerals and vitamins like iron, zinc, magnesium, potassium, phosphorus etc. These nutrients help in keeping the body warm and boost immunity.
Fights Cold And Flu – Jaggery produces heat in the body which helps in fighting the common cold and flu.
Purifies Blood And Detoxifies Liver – As jaggery is rich in antioxidants, it helps in flushing out toxins from the blood and liver.
Promotes Weight Loss – The nutrients present in jaggery help in balancing the electrolytes. This helps in improving metabolism which further helps in weight loss.
Boosts Energy – Unlike sugar, jaggery is a complex carbohydrate. It means that it breaks down slowly and does not get absorbed into the bloodstream instantly. So it will release energy slowly and will keep the body energized for a longer period.
About This Recipe:
Gud ki chai is also known as jaggery tea or gud wali chai. In this recipe, I have made gud ki chai with milk. You can also make it without milk if you like.
I have also added a few wholespices like black peppercorn, green cardamom and fennel seeds. You can also add ginger, clove, cinnamon etc.
Are You Afraid That The Jaggery Tea Might Curdle:
While making jaggery tea, sometimes the milk curdles. This happens because many chemicals are used to refine jaggery. That’s why when you boil jaggery with milk, these chemicals present in the jaggery reacts with the milk and curdles it.
To prevent this, you can either use organic or good quality jaggery just like I have used in this recipe. Or you can add the jaggery along with the crushed spices and tea leaves. Boil it for a couple of minutes and then pour milk. This way the milk won’t curdle.
In a mortar and pestle, add black peppercorns, green cardamoms and fennel seeds. Crush the spices coarsely. Keep it aside.
Pour water into a saucepan. Heat it over a medium flame/temperature. Once it comes to a boil, add the crushed spices and tea leaves.
Lower the flame/heat and cover it with a lid. Allow it to simmer for 2-3 minutes.
Uncover and pour milk. Bring it to a boil over a medium flame or heat.
Lower the flame/heat and allow it to simmer for 2-3 minutes.
Add the grated jaggery into the saucepan. Give it a good mix. Bring it to a simmer over low flame/heat. Then turn the heat off.
Strain the tea, then pour it into teacups. Serve hot with mathris or biscuits.
Note: If you are scared that the gur might curdle the milk, then add it with the crushed spices and tea leaves.
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If you do try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below.