Doodh Cha

CTC tea steeped in milk, and flavoured with ginger, cloves and cardamom.

  • Cooking time
    15 minutes
  • Calories
    140 kcal
Recommended by
members who rated this recipe on Youtube

Even though commercial cultivation of tea in the country was introduced by the British in the early 19th century, there is nothing else that India has made more its own than chai. A popular drink across most of South Asia, from drawing rooms to street shacks, this is a boiled concoction of water, milk, sugar, tea, and occasionally, aromatic spices. Ours is a lighter version of the famed “masala chai” (spiced tea), a perfect accompaniment to an evening snack, be it simple moori-chanachur, telebhaja or something more elaborate.

Books in this recipe

No items found.
Like the work we do? Help keep this site ad-free by making a donation.


2 large cups
  • 300 g water
  • 300 g milk
  • 8 g ginger
  • 1 piece clove
  • 1 piece cardamom
  • 25 g sugar
  • 8 g CTC tea


  1. Using a mortar and pestle, roughly crush the clove and cardamom pod. This will help release their flavours.
  2. Wash, peel, and dice the ginger roughly.
  3. Set a saucepan over medium-high heat and add the water, clove, cardamom, and ginger.
  4. Cover the pan and let the water come to a boil. Allow the spices to bubble in water for about 4 minutes.
  5. Add the milk, and once it has heated up, add in the tea and sugar.
  6. Allow this milky mixture to boil vigorously. Just when the tea is about to boil over, drop the heat and let it simmer for about 4 minutes. You can see the tea change colour from light brown to a rosy kind of orange.
  7. Strain and serve immediately.

Recipe discussion

Did this recipe help you cook something that made you happy?

At Bong Eats, we are working to standardise Bengali recipes, and present them to the world in a way that anyone, anywhere will be able to cook Bengali food with confidence—even if they have never tasted it before. We want the world to know that there is Indian food beyond tikka masala.

A lot of time and money goes into creating precise recipes such as this one. We don't want to depend on advertisements that track our viewers' activities through third-party cookies; we do not want take sponsorship money from companies that don't make subpar products.

You can help us make this a sustainable venture that can employ talented local writers, editors, photographers, recipe-testers, and more. Donate to keep us going.

Make a One-time donation

Help us keep Bong Eats free and open for everyone by making a one-time contribution. You can donate as much as you want. No amount is too little.

Become a member ⭐️

Join to get access to a vibrant private community of people who full of people who love to cook, feed and eat. Get answers to your questions about recipes, techniques, where to find ingredients from fellow members. If you love cooking, this is the place for you.

Monthly LIVE cookalongs
Shiny new private forum
Adda after every video release
Personalised recommendations
✨ See Membership Perks ✨

🌺 Kartik–Aghrayan 🌺

Bhai Phota and Beyond

Posted on
November 9, 2023
Bong Eats

Setting up for Kali puja, bhai phota, and other late autumn festivities

Read More »

✨ What's new?

View all »

Christmas Fruitcake without Alcohol

A festive, rich, spiced cake with dried fruits and nuts

  • 4 hours
  • kcal
Viewers liked this

Niramish Mangsho

Mutton cooked without onion or garlic

  • 2 hours
  • 640
Viewers liked this

Jolpai diye Chaltar Chutney

A seasonal chutney with elephant apple and Indian olives, made during autumn

  • 40 mins
  • 69
Viewers liked this

Garur Dal

A special dal that uses vegetables that are in season for exactly one week

  • 2 hours
  • 162
Viewers liked this
See all New recipes »
View all »

Doodh Cha

CTC tea steeped in milk, and flavoured with ginger, cloves and cardamom.

  • 15 minutes
  • 140 kcal

Filter Coffee

Strong South Indian coffee that’s made from a blend of coffee and chicory.

  • 15 minutes
  • kcal

Bel'er Shorbot

A refreshing summer drink made with Indian bael or wood apple

  • 20 minutes
  • 323
View all »

Jhal Sooji

Sooji (semolina) cooked in Bengali spices and seasonal vegetables: a healthy and hearty breakfast.

  • 45 minutes
  • kcal

Jhal Muri

A quick, delicious, and healthy snack of puffed rice found mostly on the streets of Kolkata.

  • 1 hour
  • kcal