Drinking Jaggery Tea? Here’s What Doctors Suggest

Jaggery tea is a popular and flavourful beverage, but curdling of milk can often spoil its taste and texture. This usually happens when milk is boiled for too long with jaggery, which contains natural acidic properties. To prevent this, it is best to prepare the tea decoction separately using water and heat the milk in another vessel. Jaggery should be added only after switching off the stove or reducing the heat completely, allowing it to dissolve without exposing the milk directly to prolonged high heat.

To prepare the tea, boil one cup of water with one teaspoon of tea powder, a small amount of grated ginger and two cardamom pods for three to four minutes. Heat half a cup of milk separately. Once the decoction is ready, remove it from the heat and mix in one to two teaspoons of grated jaggery until it dissolves. Finally, add the hot milk and stir well. Using clean, good-quality jaggery can also help achieve better results. This simple method makes a warm, aromatic and delicious cup of jaggery tea without curdling the milk.