The secret to good karak: The trick with karak tea is to repeatedly bring it almost to the boil and then remove it from the heat just as it’s about to boil over. Another important tip is to use green cardamom pods instead of black ones, because of their superior flavor.
- 3-4 black tea bags (depending on whether you like your tea strong or not), or the equivalent of loose leaf tea, if you have a sieve
- 1x 170ml can evaporated milk
- 600 ml water
- Seeds of 6 green cardamom pods, crushed with a mortar and pestel (not quite to a powder) or whole
- Pinch of saffron threads
- 3 tbsp granulated sugar
- Add the teabags/tea leaves, evaporated milk and water to a stove-top kettle or small pan over a medium-high heat
- Add the saffron threads, cardamom seeds and sugar.
- Heat until it’s almost boiling over – then remove from the heat. Continue to repeat this process for around 10 minutes. If you’re using a pan, you’ll need to stay close to it to avoid it boiling over.
- When the tea turns a rich, orange-brown caramel color (see pictures!), remove the tea bags – unless you prefer it very strong. If using loose tea, remove it with a strainer or sieve.
- Taste, and stir in more sugar if needed.
- Serve immediately in tea glasses or mugs. It’s best served steaming hot, so if you don’t plan to drink it immediately, add to an insulated tea pot or serving jug.