Start by placing a saucepan on the stove. Add ½ cup of water to the pan and turn the flame to medium heat. Allow the water to come to a rolling boil. This step is important because properly boiled water helps extract the full flavor from the tea leaves.

Once the water starts boiling, add 3 teaspoons of sugar to the saucepan. Stir gently until the sugar dissolves completely. Now add 2 teaspoons of tea leaves to the boiling water.

Lower the flame slightly and let the tea cook on low to medium heat for 2 to 3 minutes. During this time, the water will change color and release a strong tea aroma.

Cooking tea leaves directly in water allows their flavor, color, and caffeine to release properly before milk is added.

Now add 1 cup of milk to the tea mixture. Stir well so that the milk and tea blend evenly. Keep the flame on low heat and allow the tea to slowly heat up.

Do not increase the flame at this stage, as high heat can cause the milk to burn or overflow.

When the tea begins to rise and comes to a gentle boil, reduce the flame to very low. Let the tea simmer for 5 to 7 minutes. This slow cooking process enhances the flavor and gives the tea a rich, creamy texture.

You will notice a deeper brown color, a thicker consistency, strong, pleasant aroma.

Once the tea is well cooked, turn off the flame. Using a strainer (chhalni), strain the hot tea directly into cups. This removes the tea leaves and gives you a smooth, clean cup of chai.

Serve the milk tea hot with biscuits or cake. It pairs wonderfully with simple snacks like butter biscuits, rusk, or plain sponge cake.