Kavita’s Kitchen Reveals the Secret to Perfect, Non-Curdled Jaggery Tea

Jaggery tea is a winter favorite, offering warmth and aiding digestion. Yet many shy away from making it at home due to the common problem of milk curdling when jaggery is added. ‘Kavita’s Kitchen’ has shared a foolproof method to make rich, creamy, and perfectly strong jaggery tea without any curdling. The key lies in the correct sequence of adding ingredients.

Step 1: Boil Spices in Water
Begin by heating water and adding crushed ginger, cardamom, or other preferred spices. Allow the spices to simmer until the water changes color and releases a fragrant aroma, which enhances the tea’s flavor.

Step 2: Add Tea Leaves
Once the spice-infused water is ready, add tea leaves and boil well. Make sure to extract full flavor from the tea leaves before adding any other ingredients. This step is crucial for achieving the strong, robust taste.

Step 3: Add Milk at the Right Time
After the tea decoction is prepared, pour in the milk. Kavita emphasizes that milk should always be added before jaggery. Let the tea simmer gently on low heat until it develops a creamy, frothy layer.

Step 4: The ‘Golden Rule’ of Jaggery
Never add jaggery to boiling tea. Once the milk tea is fully cooked, add jaggery or jaggery powder at the end. Stir once to help it dissolve naturally.

Step 5: Turn Off the Heat
Immediately turn off the gas after adding jaggery. Boiling or keeping the flame on afterward will curdle the milk. The residual heat is sufficient to melt the jaggery and blend it evenly.

Step 6: Strain and Serve
Cover the tea for 10–20 seconds after adding jaggery to allow the sweetness to infuse uniformly. Strain into cups, and enjoy a thick, creamy, and perfectly sweetened jaggery tea.

Following this method ensures a rich, indulgent cup of jaggery tea every time, without the worry of curdled milk.