How to make Malay tea.

Materials:

Milk - 3 cups
Tea leaves - 4 tablespoons or 4 bags
Sugar- to taste
Egg yolk - half of 1 yolk (vegetarians do not give)
Cardamom - 1 (optional)
Saffron seeds - a pinch (optional)
Milk cream or Malay - as desired
Cardamom and saffron seeds are optional but never try. A different taste will be created. Those who do not want to give egg yolks, they will use a very good butter biscuit powder. Biscuits should be fresh.

Method:

Mix egg yolk or biscuit powder well in the milk. Then put it in the oven and burn it. Milk should not overflow, or overflow. When the milk boils, give it with cardamom seeds, if you want to give saffron seeds, spread it too.
Now add tea leaves and let it burn. The saffron grains will give a beautiful deep orange-brown color. There is no problem even if you don't give saffron, if your tea leaf is good, beautiful color will come automatically. Wait until you get the color you like, the longer you want to eat the tea, the more time you will burn.
Many people think that Malai should be spread after pouring tea. This is a completely wrong idea. Before pouring the tea, put a little cream in each cup. Now pour the tea. But not much at once. The method of foaming the cup of tea will depend on your pouring technique.
Hold the strainer a little higher, then pour the tea in a narrow stream. When the tea goes in a thin stream and falls on top of the Malay cup, your cup will slowly fill up not only with the tea ... but also with the beautiful white foam. Just like the hotel !!

So, forget about hotel tea. Spell yourself at home. And don't forget to let me know how it went!