In a saucepan, take ½ cup of water and ½ cup of full cream milk. Boil them for about 10 minutes on a medium flame. Stir it continuously to prevent malai from forming.

By the time the milk comes to a boil, quickly put 4 pieces of green cardamom, 1 tsp of fennel seeds, 10 pieces of black peppercorns, 4 pieces of cloves, and 1 piece of cinnamon stick (1 inch size) at first in a traditional mortar and pestle and crush them coarsely. Then, add 1 piece of ginger (1 inch size) to the powder and crush it as well.

Keep an eye on the milk all the time, stirring in between. By this time, the milk should have reduced and thickened. Check the consistency.

Now, add the crushed spices and 1 tsp of tea leaves to the hot milk. Mix them nicely with the milk and stir continuously boil it for another 7 to 8 minutes until the chai has a nice vibrant color.

After 8 minutes, add 10 strands of saffron threads to the tea and grate a quarter of a whole nutmeg as well at this stage. Mix them nicely. (Pro tip: If you want kesar tea without sugar, you may strain and serve it at this stage).

Now, add 2.5 tsp of sugar to the tea and mix well. Let the chai cook for another 4 to 5 minutes on a medium flame. Check the final consistency before straining the tea.

Your delicious homemade kesar chai is ready to enjoy. Strain it in glasses or cups as you like and serve hot with toasts or biscuits.