Most of us like tea, and nothing beats it for driving away tiredness, especially when it is malai cha. To make a "perfect malai cha" you need the right measures and a precise recipe; only then can you fully enjoy the tea's flavour and aroma. Here is how to make it.

• Tea leaves: 4 tablespoons, or 4 tea bags
• Egg yolk: half of one yolk
• Milk cream (malai): as much as you like
• Saffron strands: a pinch (optional)

Saffron and cardamom are optional, but try them some time: they create a different flavour. If you do not want to use egg yolk, use the crumbs of a very good butter biscuit, and make sure the biscuits are absolutely fresh.

Mix the egg yolk or biscuit crumbs well into the milk, then put it on the stove to heat. Do not let the milk boil over. When the milk comes to the boil, add the cardamom, and the saffron if you are using it.

Now add the tea leaves and let it boil. The saffron will give a lovely deep orange-brown colour; if you leave it out, a good tea will give a fine colour on its own. Wait until it reaches the colour you like, and boil it longer the stronger you want your tea.

Many think the malai should be spread on top after pouring the tea. That is quite wrong. Put a little malai in each cup before pouring, then pour the tea, but not all at once in a splash. How much froth you raise in the cup depends on your pouring technique.

Source: Banglanews24. First published in Bengali on The Agro News.