There is a unique pleasure in sipping hot jaggery tea during winter. Using jaggery instead of sugar imparts a distinct, rustic flavor and aroma to the tea. However, a common issue arises when making jaggery tea: the milk curdling. If jaggery is added at the wrong time, the milk can curdle, ruining the taste of the entire brew. Therefore, knowing the correct method for making jaggery tea is essential.

**Ingredients for Jaggery Tea**
Milk – 2 cups
Water – 1 cup
Tea leaves – 2 teaspoons
Jaggery – 2 to 3 tablespoons (or to taste)
Ginger – 1 small piece
Cardamom – 2 to 3 pods
Cinnamon – 1 small piece
Cloves – 1 to 2
You may also add black pepper or fennel seeds if desired.

**Boil the Spices First**

Pour water into a pan and add the crushed ginger, cardamom, cinnamon, and cloves. Let it boil well for 2 to 3 minutes; this allows the flavors and aromas of the spices to infuse into the water. Now, add the tea leaves and cook for about a minute. Boiling tea leaves for too long can make the tea bitter, so avoid overcooking them.
**Now Add the Milk**

Pour the milk into the spice and tea leaf mixture. Keep the heat at a medium level and let the tea come to a boil. Stir occasionally with a spoon to prevent the milk from sticking to the bottom. You can cook the tea for 2 to 3 minutes, depending on your preference. Remember, do not add the jaggery at this stage; this is the most crucial step in making jaggery tea.

**The Right Time to Add Jaggery**

Once the tea is brewed properly, turn off the heat. Then, add the jaggery—either grated or in small pieces—and mix well. Adding jaggery directly to the milk-based tea while it is boiling over high heat increases the risk of the milk curdling. You can adjust the amount of jaggery according to your taste preference. There is no need to boil the tea again over high heat after adding the jaggery.

Why might the milk curdle?
Jaggery contains certain acidic elements. When added to very hot milk, it can react with the milk proteins, increasing the likelihood of curdling. That is why it is considered safer to add jaggery immediately after the tea has finished brewing and the heat has been turned off. Alternatively, you can dissolve the jaggery separately in a little warm water, strain it, and then mix it into the prepared tea; this ensures the jaggery dissolves thoroughly.

Tips to enhance the flavor
Use fresh ginger and cardamom to improve the taste of jaggery tea. Taste the jaggery beforehand, as sweetness and flavor profiles can vary between different batches. Boiling the tea for too long after adding jaggery can alter its flavor. Strain the piping hot jaggery tea into cups and serve immediately; you will enjoy the blend of rustic sweetness and aromatic spices.

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