Jaggery Tea: Time To Add An Earthy Flavour To Your Cuppa
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Every tea lover would agree that few things can compare to the bliss of starting one's day with a cup of tea. It works as an energising supplement and keeps you active throughout the day. But we're also aware that excess sugar in our tea can lead to a spike in blood sugar levels. But worry no more, we have the quick fix for your tea obsession.

The blues and chills of winter call for everything warm, cosy and soothing. It is when most of us fantasise of spending our day in a warm blanket, sipping our tea. On such a day of chilly winter, a cup of jaggery is a great pick-you-up drink. This miraculous beverage has a deep earthy flavour disseminated by the jaggery (gud), and a very savoury aftertaste of spices. 

Jaggery, commonly known as gud, is of utmost significance in Indian culture due to both its therapeutic benefits and its favourable status relative to refined sugar because organic jaggery does not go through any type of processing that sugar does. The masala and gud in the dish are high in iron, minerals, and other vital elements. These nutrients also serve to strengthen our immune systems and nourish us from within. Clove, cinnamon, ginger, and other spices used in chai are high in antioxidants and anti-viral qualities, which help prevent seasonal colds and flu. Furthermore, gud keeps our bodies warm and protects us from the chilly weather outside. Jaggery tea also helps with digestion. The necessary elements in chai masala and jaggery are said to aid in the digestion of meals. According to health experts, jaggery helps dilate blood vessels and further help us glow from within.


  • 1 cup fresh milk 
  • 7 or 8 spoons jaggery 
  • 12 medium pieces of ginger 
  • 2 cinnamon sticks 
  • 2 cloves 
  • 1-2 tsps tea powder 
  • 12 cup water


  • The ginger must first be crushed and placed aside. 
  • Next, crush the cinnamon and cloves too and keep aside
  • Add fresh milk to the pan, bring to a boil, and then put aside. 
  • Add ginger, cinnamon, cloves, and jaggery to a pan with boiling water. 
  • To the boiling water, add the tea powder. 
  • Add milk at this point and cook for 3 to 4 minutes. 
  • Transfer the tea in a cup of kulhad through a seive or a channi
  • Your jaggery tea is ready