In a steel vessel heat 1/4th cup of water.

On low add tea leaves, sugar, tea masala and green cardamom.

Now put the heat on medium to high and let it come to a boil.

Add milk and lower the flame and let it simmer.

Meanwhile, heat an earthen cup (kulhad). It should be hot from all sides.

For the tea, let it come to boil for three times and then filter it using a strainer.

Transfer the kulhad on the stove we made tea on and turn it upside down and let it heat on full flame for a minute.

Switch off the flame and place the hot kulhad in a steel vessel (Facing upwards)

Pour tea directly into the kulhad and empty the glass. You will see the tea bubbling and that’s due the extreme heat the kulhad absorbed.

Once the bubbling stops, remove kulhad and transfer the tea in a cup and server.