How to Make Authentic Kathiyawadi Chai at Home in 10 Minutes
Share
What You Need
Making authentic Kathiyawadi chai with Pratima premix requires just two things — the sachet and milk. Choose your pack based on how many cups you want:
| Pack Size | Milk Required | Cups Produced | Best For |
|---|---|---|---|
| 250ml pack | 250ml full-fat milk | 1–2 cups | Single serving, trial |
| 500ml pack | 500ml full-fat milk | 3–4 cups | Small family, couple |
| 1 litre pack | 1 litre full-fat milk | 6–8 cups | Family, small office |
| 4 litre bulk pack | 4 litres milk | 25–30 cups | Office, canteen, tea stall |
| 8 litre bulk pack | 8 litres milk | 50–60 cups | Hotel, large canteen |
Step-by-Step: How to Make Kathiyawadi Chai with Premix
Step 1 — Pour the milk
Pour the correct quantity of full-fat milk into a heavy-bottomed saucepan. Match the milk to your sachet size exactly — 250ml milk for the 250ml sachet, 500ml for the 500ml sachet, and 1 litre for the 1L sachet.
Why full-fat milk? Kathiyawadi chai is traditionally made with whole milk. The fat carries the spice flavours and gives the chai its signature creamy, rich body. Toned milk works but gives a lighter result.
Step 2 — Add the premix sachet
Open one sachet of Pratima Kathiyawadi Chai Premix and empty the entire contents directly into the cold milk. Do not add it to hot milk — starting from cold milk allows the spices to infuse gradually as the milk heats up.
Stir well to break up any clumps and distribute the premix evenly through the milk.
Step 3 — Bring to a boil
Place the saucepan on medium heat. Stir every minute or two as the milk heats. As the milk begins to rise, stir it back down — this motion helps the spices release their oils into the milk.
Watch the pan carefully at this stage — milk can boil over quickly once it starts to rise.
Step 4 — Simmer for 10 minutes
Once the milk reaches a full boil, reduce the heat to low. Let the chai simmer gently for 10 minutes, stirring every 2–3 minutes. This is the key step — the 10-minute simmer is what gives Kathiyawadi chai its depth of colour, its bold spice flavour and its thick, creamy texture.
Do not skip this step or cut it short. A 2–3 minute boil gives you a mild chai. The full 10 minutes gives you the real, kadak Kathiyawadi result.
Step 5 — Strain and serve
Pour the chai through a strainer into your cups. Serve immediately while hot.
No sugar needed. No extra spices needed. Everything is already perfectly balanced in the sachet.
Tips for the Perfect Cup
- Always start with cold milk — not hot water. Kathiyawadi chai is always milk-based.
- Stir regularly while simmering — prevents scorching and keeps spices evenly distributed.
- Use a heavy-bottomed pan — distributes heat evenly and prevents burning.
- Do not add extra sugar or spices — the sachet is calibrated for the exact milk quantity. Adding more throws off the balance.
- Serve immediately — chai loses its aroma as it cools. Reheat only once.
Which Flavour Should You Choose?
- Kathiyawadi Premium — the original, bold and spicy. Best if you like strong, traditional masala chai.
- Jaggery (Gur Wali Chai) — naturally sweetened with jaggery. Best for health-conscious drinkers or those avoiding refined sugar.
- Rose — a floral, aromatic twist on the classic. Best for guests or special occasions.
- Chocolate — rich cocoa blended with Kathiyawadi spices. Best for chocolate lovers and children.
For Offices and Bulk Brewing
For offices, tea stalls and canteens, Pratima offers 4 litre and 8 litre bulk packs. The same method applies — add the bulk sachet to the matching quantity of milk, bring to a boil, simmer 10 minutes, strain and serve. No measuring, no guessing — consistent quality every single time, regardless of who is making it.
Call +91-97276-96234 for bulk orders or visit pratimapremix.in/collections/bulk-wholesale.
Frequently Asked Questions
Why does Kathiyawadi chai premix need 10 minutes of boiling?
The 10-minute simmer is what extracts the full flavour from the whole spices in the blend. Shorter brewing gives a mild, watery result. The full simmer produces the bold, kadak texture that Kathiyawadi chai is known for.
Can I make Kathiyawadi chai in a kettle or microwave?
A stove or induction cooktop is strongly recommended. Kettles cannot simmer and microwaves cannot produce the even, sustained heat needed for the 10-minute brew. A saucepan is the right vessel for authentic Kathiyawadi chai.
Can I use the premix with toned or skimmed milk?
Yes, but full-fat milk gives the best result. Toned milk produces a lighter, less creamy chai. Skimmed milk gives the weakest result.
How many cups does each sachet make?
The 250ml sachet makes 1–2 cups, the 500ml sachet makes 3–4 cups and the 1 litre sachet makes 6–8 cups, depending on cup size.