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Indian

Gudacha Chaha (Jaggery Tea)

Gudacha chaha is a Maharashtrian jaggery tea with black tea, ginger, cardamom, hot milk, and earthy sweetness.

Published and reviewed by Kitchgrow on 14 August 2026Updated

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Gudacha Chaha (Jaggery Tea)

10 mintotal

Prep 2 min · Cook 8 min

Serves
2
Difficulty
Medium
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

No inactive time; add jaggery after the milk tea is off the heat to reduce the chance of curdling.

Method

  1. In a saucepan, bring the water to a boil. Add the grated ginger and cardamom powder, and boil for a minute so they flavor the water.

  2. Add the black tea leaves and simmer for 2-3 minutes until the decoction turns dark brown and fragrant.

    2–3 min

  3. Pour the hot milk into the boiling tea decoction. Let the tea come to a boil once, then turn the heat to the lowest setting.

  4. Add the grated jaggery and immediately turn off the heat. Stir gently until the jaggery melts.

  5. Strain the tea into cups using a tea strainer and serve piping hot.

How to tell it's done

A comforting, warm, and smoothly infused liquid with the earthy richness of jaggery complementing the strong tea.

Nutrition

Per serving, from 2 servings.

116kcal

Where the calories come from

  • Protein2 g7%
  • Carbohydrate23.3 g78%
  • Fat2 g15%
Sugars
23.1 g
Saturated fat
1.1 g
Fibre
0.1 g
Sodium
36 mg
Potassium
111 mg
Calcium
105 mg
Iron
0.2 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

The secret to preventing the milk from curdling is to always use pre-boiled hot milk and to turn off the flame immediately after adding jaggery.

What to serve it with

Perfect for mornings or chilly evenings, served with a side of digestive biscuits or toast.

Common mistakes

The milk curdles the moment the jaggery goes in.
Take the pan off the heat before adding it, exactly as the last step says. Jaggery is acidic enough to split hot milk on a live flame, and once it curdles there is no bringing it back.

Substitutions

  • Any strong black tea works — Assam or a CTC blend suits it best. Fresh ginger can be replaced with a quarter-teaspoon of dry ginger powder added with the cardamom. Jaggery is what gives this tea its name and its dark, mineral sweetness; sugar makes an ordinary cup of chai instead.

Storing and reheating

Made and drunk at once. Tea does not keep — reheated, it turns bitter and the milk catches. Grated jaggery and the ginger-cardamom can be kept ready so the cup takes five minutes.