Gur wali chai, also known as gud ki chai or jaggery tea, is a traditional Indian winter beverage. It's a healthier alternative to regular sugar-sweetened chai, with jaggery adding a rich, earthy caramel-like flavor. Jaggery is believed to have warming properties, making this perfect for cold days.
Ingredients (Serves 2 cups)
1½ cups water
½ cup milk (full fat for creamier texture; adjust for stronger tea)
2-3 tsp black tea leaves (or CTC tea powder)
3-4 tbsp grated or powdered jaggery (adjust to taste; start with less as it's sweeter than sugar)
Optional spices for masala flavor (highly recommended):
2-3 green cardamoms, crushed
½-inch piece fresh ginger, crushed or grated
½ tsp fennel seeds (saunf)
A pinch of black peppercorns, crushed
1-2 cloves (optional)
Instructions
Boil the water: In a saucepan, bring 1 1⁄2 cups water to a rolling boil.
Add tea and spices: Add the tea leaves and crushed spices (cardamom, ginger, fennel, pepper, etc.). Let it boil for 2-3 minutes on medium heat to infuse the flavors. The tea will turn a deep color.
Add milk: Pour in the milk and bring it back to a boil. Stir occasionally. Let it simmer for 1-2 minutes for a creamy texture.
Sweeten with jaggery: Turn off the heat. Add the grated/powdered jaggery and stir until fully dissolved. (Tip: Add jaggery after turning off the heat or when the tea is very hot but not boiling vigorously—this prevents curdling in some cases.)
Strain and serve: Strain the chai into cups using a tea strainer. Serve piping hot!
Tips
To avoid curdling (a common issue with jaggery's acidity): Use fresh milk, add jaggery at the end off-heat, or dissolve jaggery separately in a little hot water before adding.
For stronger tea (kadak chai), boil longer or use more tea leaves.
Black version: Skip milk for a lighter, spiced black jaggery tea.
Adjust spices to your preference—ginger adds warmth, fennel gives a sweet aroma.
Enjoy your cozy cup of gur wali chai! It's nutritious, comforting, and a great sugar substitute.
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