Rajwadi Chai is a much-loved tea from Rajasthan and Gujarat, and both regions have their own version, each one refreshing, rich, and deeply comforting in its own way. But me being me, I love experimenting and trying out new variations, and these days I’m also trying to sneak in a healthier touch wherever I can, since I’m working on maintaining a healthier lifestyle overall.
This is my version of a healthier, more delicious take on Rajwadi Chai. One that brings in the rich flavor of badam (almond) and kesar (saffron) doodh, the same drink I grew up with as a child. Back then, I used to hate it a little, almost like it was a punishment, right up there with karela ka juice. But today, I genuinely look forward to it. Funny how taste and perspective changes with time.
The secret to this version is a homemade Badam Kesar Doodh Powder, which you can make in one batch and keep on hand for weeks. A spoonful of this stirred into your chai turns an everyday cup into something rich, nutty, and a little bit indulgent, without much extra effort.
Step 1: Make the Badam Kesar Doodh Powder
This powder is the real star here. It is what gives the chai its signature richness, so it’s worth making a batch in advance.
Ingredients
- Badam (Almonds): 1 cup
- Cashews: ¼ cup
- Pistachios: 2 tbsp
- Sugar: ¾ to 1 cup (adjust to taste)
- Milk Powder: 2 tbsp
- Cardamom Pods: 4 to 5 (or ½ tsp cardamom powder)
- Saffron (Kesar): a generous pinch
Instructions
- Dry roast the nuts. In a pan on low flame, dry roast the almonds, cashews, and pistachios for 5–8 minutes, until they turn crunchy and aromatic. Turn off the heat and let them cool completely before moving to the next step — grinding warm nuts can turn the powder oily and clumpy.
- Grind the dry ingredients. In a blender or mixer jar, add the sugar, cardamom, milk powder, and saffron. Blend this into a fine powder first, on its own.
- Blend in the nuts. Add the cooled nuts to the sugar mixture. Pulse the mixer in short bursts to grind everything into a fine or slightly coarse powder, whichever texture you prefer. Don’t run the blender continuously — nuts release their natural oils quickly, and you’ll end up with a paste instead of a powder.
- Store. Transfer the powder into a clean, dry, airtight container and refrigerate. It stays fresh for 3 to 6 months this way.
A healthier note: If you’re cutting back on sugar, you can easily swap it out for stevia or monk fruit sweetener in the same quantity, or skip the sweetener altogether if you prefer your chai on the less sweet side — the natural sweetness from the nuts still comes through nicely.
Step 2: Make the Rajwadi Chai
Once your powder is ready, the chai itself comes together quickly.
Ingredients
- 2 cups full-fat milk
- 1 tsp black tea leaves
- ¼ tsp cardamom powder (optional, if your powder mix already has enough)
- 1–1½ tsp sugar (adjust based on how sweet your badam kesar doodh powder is)
- 1–2 heaped tsp Badam Kesar Doodh Powder (from Step 1)
Instructions
- Heat the milk. Pour the milk into a heavy-bottomed pan and heat it on a low flame. Take your time here — slow heating keeps the milk from scorching and helps it stay smooth.
- Add sugar and tea. Once the milk is warm, stir in the sugar and black tea leaves. Let it simmer gently on low flame for 3–4 minutes, until the color deepens and the tea infuses fully.
- Strain. Strain the chai through a fine mesh strainer directly into your serving cups, just like you would with a regular cup of chai.
- Add the badam kesar doodh mix. Once strained, stir in a spoonful of your homemade Badam Kesar Doodh Powder into each cup. Mix well until it dissolves fully into the hot chai.
- Serve. Garnish with a few crushed pistachios or an extra saffron strand on top, and serve immediately while hot.
Why Add the Powder After Straining, Not Before
Adding the badam kesar doodh mix after straining, rather than boiling it along with the milk, keeps the nut flavors bright and prevents the powder from clumping or settling at the bottom of the pan during simmering. It also means each cup can be adjusted individually, someone who likes it richer can add an extra half spoon, while someone else can go lighter.
A Cup That’s Grown Up With Me
There’s something nice about a recipe that changes meaning over the years. What was once a milk I avoided as a kid has become one I actively look forward to now, especially with this healthier spin using natural sweeteners and homemade powder instead of store-bought mixes loaded with preservatives.
If you try this version, I’d love to know — did your relationship with badam kesar doodh change over time too, or have you always been a fan?