Why Jaggery Curdles Milk Tea: The Chemistry Behind Your Chai

• Jaggery's malic and organic acids react with milk's casein protein, causing curdling when heated.
• Refined sugar lacks acids, so it doesn't affect milk's structure, preventing curdling.
• To prevent curdling with jaggery: add it after milk, turn off heat, use grated jaggery, and avoid re-boiling.
• Other culprits for curdling include ginger, basil, stale spices, and low-quality milk with lactic acid.
• Milk tea is enjoyed globally, with unique preparations like India's Masala Chai, Taiwan's bubble tea, and Kashmir's salty Noon Chai.