Gud Wali Chai: Does your milk tea always curdle? So make jaggery tea by following these tricks…

Good Wali Chai: In winter, tea with jaggery has its own pleasure, but it is often seen that as soon as jaggery is added to the tea, the milk curdles and the whole mood gets spoiled. For this, there are some easy tricks which you can adopt to improve your health. Both the taste and texture of tea can be improved.

By adopting these tricks, your jaggery tea will not only taste amazing, but the milk will also not curdle and you will enjoy tea in the right way in winters. So let us know what those tricks are.

add tea leaves first

First of all, put tea leaves in water and boil it. When the water boils well, add milk into it. Due to this the milk will not curdle if boiled quickly.

Right time to add jaggery

Before adding jaggery to the tea, the tea should boil properly. Add jaggery only after boiling so that its sweetness dissolves properly and enhances the taste of tea. After adding jaggery, there is no need to boil the tea too much, just boil it lightly so that the milk does not curdle.

simmer on low flame (Goodbye Tea)

It is better to boil tea on low flame. Milk can curdle quickly due to high flame, hence cook the tea on medium flame.

selection of milk

If you use full cream milk then the milk will not curdle quickly, but light milk has more chances of curdling.

add milk after tea (Goodbye Tea)

Some people boil tea and milk together, but if you add milk after boiling the tea, the curdling of the milk reduces.