Take 1 piece of ginger (inch size, peeled), 2 pieces of cinnamon (1 inch sticks), 2 pieces of green cardamom, 4 pieces of cloves, 5 pieces of black peppercorn, and 1 tsp of fennel seeds in a plate first. (Pro tip: For additional flavor and taste, you can also use black cardamom, crushed nutmeg, and other aromatic spices).

Put them all in a traditional mortar and pestle and crush them to a coarse paste. Keep it aside. (Pro tip: You can make a powder of it by mixing it in a mixer grinder. However, for that use dry ginger, powdered or whole, and dry roast them for a couple of minutes).

Now, in a pot, take 2 tsp of sugar and add just about 1 tsp of water to it. Melt the sugar on a low flame until it starts turning to a lovely dark color. (Pro tip: Always add a teaspoon of water while melting the sugar or else it will stick to the pan and burn).

At this stage, pour water into the caramelized sugar. Mix it nicely.

Then, add your masala to it, mix it and bring it to a boil.

Now, add 2 tsp of tea leaves and sugar to your liking.

Mix and let it come to a boil and thicken as shown in the image below.

Pour in a cup of milk, mix, and let it come to boil again.

Now, add a few strands of saffron.

Mix and let the tea boil for a couple of times as shown in the image below.

Your homemade masala chai is ready to enjoy. Strain the tea in in your favorite cup or in a traditional Kulhar.

Garnish it with a few more strands of saffron. Serve it hot with biscuits, toasts or fritters.