First take the milk in a vessel. Crush the ginger and cardamom pods and add to the milk. <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/tea1.jpg" alt="chai" width="47%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/02/tea2.jpg" alt="chai" width="47%" />
Add the tea powder and bring the milk to a boil. It took me about 10 mins. Reduce the flame to medium and leave it for another 5 mins. <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/tea3.jpg" alt="chai" width="47%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/02/tea4.jpg" alt="chai" width="47%" />
Turn off the flame and filter the tea to a clean container. Add required sugar to the tea and mix well. <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/tea5.jpg" alt="chai" width="47%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/02/tea6.jpg" alt="chai" width="47%" />