Bun Maska with Masala Chai

Step 1: Prepare Maska Mixture

In a bowl, combine 50g of butter, 100g of condensed milk (Milkmaid), and 3 tablespoons of coconut powder. Mix thoroughly until you get a smooth, creamy paste. Set aside.

Step 2: Toast the Buns

Heat a pan on the stove. Add a small piece of butter (approx. 25g) and spread it evenly. Place the buns on the pan and toast them on both sides until they turn golden brown and slightly crispy.

Step 3: Fill Buns with Maska

Remove the toasted buns from the pan. Carefully cut each bun in half horizontally. Generously spread the prepared maska mixture on the cut surfaces of the buns.

Step 4: Cut Buns for Serving

For easier serving, cut the filled buns into quarters or halves.

Step 5: Prepare Chai Masala

Place 1 cup of water in a saucepan on the stove. In a mortar and pestle, crush 1/2 teaspoon of black pepper, 3-4 cloves, a 1-inch piece of ginger, and a 1-inch piece of cinnamon stick until finely ground.

Step 6: Boil Spices and Tea Leaves

Add the crushed spices to the boiling water in the saucepan. Let it boil for 1 minute. Then, add 1.5 teaspoons of tea leaves (chai patti) and boil for another 1 minute.

Step 7: Add Milk and Simmer

Pour 1 cup of milk into the saucepan. Stir continuously with a spoon and simmer the chai on low heat for 3-4 minutes until it develops a rich color and strong flavor. Do not boil on high heat.

Step 8: Add Sugar and Finish Chai

Add 2 teaspoons of sugar to the chai. Cook for an additional 30 seconds to 1 minute, stirring until the sugar is fully dissolved.

Step 9: Serve Bun Maska and Chai

Strain the prepared masala chai into a glass. Serve hot with the prepared Bun Maska. Enjoy by dipping the bun into the chai.

• Spread the maska generously on the buns for a rich and creamy texture.

• Toast the buns on both sides until golden brown for a slightly crispy exterior.

• Simmer the chai on low heat and stir continuously after adding milk to achieve a rich color and flavor.

• Do not boil the chai on high flame after adding milk, as this can curdle the milk or reduce the flavor.

• Add a pinch of cardamom powder to the maska mixture for an aromatic twist.

• Use whole wheat buns for a healthier alternative.

• Adjust the quantity of spices in the chai masala according to your preference for a milder or stronger flavor.