Doodh Cha
In Dhaka, my mornings were always brightened by a cup of tea made by Khairul or Monir Bhai, our trusted house helpers. Each cup was a small daily luxury that brought comfort and warmth.
Moving to Canada, I was worried about how I would satisfy my tea cravings without the familiar flavors and convenience of my old routine. Making tea here is a different experience altogether, involving cleaning pots, strainers, and managing spills – a far cry from the effortless service I once enjoyed. Despite my attempts, replicating that creamy, thick tea from home has been challenging.
Here’s a recipe for a special dudh cha that brings a touch of Dhaka to my Canadian kitchen. It may not fully capture the essence of home, but it helps me bridge the gap between my past and present.
Doodh Cha: A Luxury in Bidesh
Ingredients
- 1.5 cups Water
- 2 tbsp Loose tea leaves
- 1/2 cup Evaporated milk
- 2 pcs Cardamoms
- 1 tbsp Suger
- 1 pcs Biscoff biscuit
Instructions
- Start by boiling 1.5 cups of water in a saucepan.
- Add the loose tea leaves and cardamoms to the boiling water. Reduce the heat and let it simmer for 10-15 minutes to ensure a strong, flavorful brew.
- Pour in the evaporated milk and simmer for an additional 5-7 minutes. This gives the tea a creamy, rich texture.
- Stir in the sugar to taste, adjusting the sweetness to your preference.
- Drop a Biscoff biscuit into the tea for a hint of spice and sweetness, reminiscent of the energy biscuits from Bangladesh
- Strain the tea into cups and enjoy a comforting taste of home.
