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21/2 cup Water
2 Cloves (Lavang)
1 brown Cardamom (Badi Elaichi)
4 Black Pepper corns (Kalimirchi)
1 Cinnamon Stick (Tuj/Dalchini)
2 tsp Tea Leaves (Chai Patti)
11/4 cup Milk (Doodh)
2 tblsp Sugar (Cheeni) or as desired


Place the water, cloves, cardamom, peppercorns and cinnamon in a saucepan and bring to boil.

Stir in the tea leaves and continue to cook over a moderate heat for 2 minutes.

Add the milk and sugar and boil, remove from the heat.

Strain and serve piping hot.

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