Begin by boiling water, add in the tea and bring it down to a simmer. Cover with a lid and use the atta to seal the lid to the vessel. Bring the heat to low and keep the chai to “dum” for at least 30 minutes.
Meanwhile, begin boiling down the milk along with elaichi. Boil it till you begin seeing lumps of rabri forming. This will be when the milk reduces to little less than half of its original volume. At this point add the condensed milk and remove from heat.
After 30 min are over, open the dum of the tea and adjust sugar.
To assemble first pour in the Irani tea followed by hot milk to top up. Give a quick stir and enjoy!
