Karak Chai (Gulf-Style Strong Milk Tea)
کڑک چائے (خلیجی انداز کی تیز دودھ والی چائے)
Walk into any cafeteria in Dubai, Abu Dhabi or Doha and someone will be ordering karak: a small cup of strong, sweet, orange-brown milk tea, boiled until it's thick and rich. Karak (from *kadak*, strong) was brought to the Gulf by South Asian workers and became the region's own favourite, made with evaporated milk, cardamom and often saffron. For anyone who grew up on Pakistani doodh patti, it tastes like home with a Gulf accent.
- ⏱ Total: 12 min
- Prep: 2 min
- Cook: 10 min
- Easy
- Serves 2
Method
Tap a step when it is done.
Boil the water with the tea leaves, cardamom and saffron for 3–4 minutes until very dark.
Add the sugar and evaporated milk and bring back to a boil. Let it rise up, lower the heat, and repeat 2–3 times over 4–5 minutes until thick and deep orange-brown.
Strain into small cups and serve hot.
Kitchen notes
Evaporated milk gives karak its characteristic rich, slightly caramel flavour. Full-fat milk works but is lighter.
Boiling the milk up and down several times is what makes it 'karak'; don't rush it.
A slice of fresh ginger boiled with the tea is a popular variation.
The Gulf’s everyday cup
Karak is one of the most loved drinks in the Emirates and Qatar, sold for a small price at roadside cafeterias, petrol stations and drive-throughs, often brought to your car window. It’s drunk at all hours, especially late at night, and it has become part of modern Gulf culture.
From South Asia to the Gulf
The drink came with workers from Pakistan and India, whose milky chai was adapted to local tastes with evaporated milk, which keeps well in the heat, plus cardamom and saffron, both prized in the Gulf. The word karak comes from kadak, meaning strong, which is exactly how it’s made.
Boil it strong
The secret is boiling. The tea is boiled until very dark, then the milk is added and the tea is boiled up and allowed to rise several times. This thickens the milk and gives karak its deep colour and creamy body, much like Pakistani doodh patti.
Serving
Serve hot in small cups with luqaimat, a samosa or a piece of chicken patty. For something more traditional, try Arabic coffee with dates.
Questions people ask
How is karak different from doodh patti?
They're siblings. Gulf karak usually uses evaporated milk and saffron and is served in small cups; Pakistani doodh patti is often made with all milk and no water.
Which tea should I use?
Strong loose black tea, such as Assam or CTC granules. Tea bags work but give a lighter brew.
Can I use condensed milk?
Yes. Use 3 tbsp sweetened condensed milk instead of the sugar and evaporated milk, with a little extra water.
Nutrition (estimate, per serving)
- Calories
- 140
- Protein
- 5 g
- Fat
- 5 g
- Carbs
- 19 g
