Perfect Jaggery Tea Every Time: Stop Curdling with This Easy Trick!

• Jaggery tea is healthy, providing iron, antioxidants, energy, and immunity, especially beneficial in winter.
• Tea often curdles due to acidic jaggery reacting with hot milk, impure jaggery, high heat, or incorrect timing.
• Use pure, chemical-free jaggery (ladoo jaggery is recommended) to prevent curdling and ensure good taste.
• Boil water first, then add jaggery, tea leaves, and spices (basil, black pepper, cardamom, ginger).
• Crucially, let jaggery dissolve completely and boil well before adding milk; then boil for 2-4 minutes for a creamy, non-curdling tea.

Why It Matters: To prevent jaggery tea from curdling, ensure jaggery dissolves completely in water before adding milk.