How to Make Gud Wali Chai: Hardly anyone dislikes drinking tea during the winter season. It not only tastes great but also provides warmth and energy. Traditionally, sugar is added to tea, but people are now avoiding it for health reasons. Instead, people prefer adding jaggery to tea, which is considered very beneficial during winter.

But often people complain that when jaggery is added to tea, it curdles and the taste changes completely. This spoils the taste of the tea. If you, too, are facing this problem, you can prevent it by adopting some simple tricks. By knowing the right temperature, the right time, and some home remedies, you can enjoy delicious and creamy jaggery tea in winter. Let's learn how to make jaggery tea without curdling.

Add jaggery after removing the tea from the stove.

This is the most important tip. People mistakenly believe that when making jaggery tea, jaggery is added to boiling milk just like sugar. However, this should not be done. In fact, adding jaggery directly to boiling milk can curdle the milk. Therefore, after the tea is brewed, turn off the heat and let it cool for a minute, then add the jaggery.

Dissolve the jaggery in separate water.

If you want a richer jaggery flavor, dissolve the jaggery first. For this, take some hot water and dissolve the jaggery in it. After completely dissolving the jaggery, add this mixture to the prepared tea. This will prevent the milk from reacting with the jaggery and prevent the tea from curdling.

Use the Right Milk

Always use low-fat milk to make jaggery tea. It is believed that full-cream milk contains more fat, which increases the risk of curdling. Therefore, low-fat or toned milk is a better choice for making jaggery tea.

Choose the Right Utensil

Always choose the right vessel to make jaggery tea. Remember to make tea in a steel or non-stick pan instead of an aluminum or copper vessel. This reduces the chance of the tea curdling.

Keep the amount of jaggery balanced.

Keep the amount of jaggery balanced in jaggery tea. Keep in mind that adding too much jaggery can disrupt the consistency of the milk. Always add jaggery in small amounts, depending on taste. This enhances the flavor of the tea significantly.

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