Master Jaggery Tea: Prevent Curdling with These Simple Tips for a Perfect Brew

• Jaggery tea is a healthy and popular beverage, but it often curdles when prepared at home.
• Curdling can be caused by poor quality jaggery, high temperature, excessive milk, improper jaggery dissolution, or over-boiling.
• To prevent curdling, use good quality jaggery, cook on a low flame, add milk gradually, and ensure jaggery dissolves completely in water first.
• Continuously stir the tea and lower the gas flame when adding milk to the jaggery-ginger water.
• Strain the tea immediately after preparation to ensure a smooth and delicious beverage.

Why It Matters: Follow simple steps like using quality jaggery and controlled heat to make perfect, non-curdling jaggery tea.