🍃 Sakba Karak Al Dar – Saffron (400g)

Method 1 — Traditional Karak (Evaporated Milk)

Ingredients

• 1 liter water
• 3½ teaspoons of Sakba Karak Blend
• 4–6 teaspoons sugar (to taste)
• 4 cardamom pods (optional)
• A few strands of saffron (optional)
• 2 cans evaporated milk

Step 1 – Heat the Water
Bring 1 liter of water to a boil.

Step 2 – Add the Tea
Add 3½ teaspoons of Sakba Karak Blend with sugar and cardamom.

Step 3 – Brew the Tea
Let the mixture boil until the tea develops a rich color and strong aroma.

Step 4 – Add the Milk
Reduce heat and add the evaporated milk and saffron.

Step 5 – Simmering
Let the karak simmer on low heat for about 10 minutes to develop a rich flavor.

Step 6 – Serving
Strain the karak and serve hot.

Method 2 — Fresh Milk Karak

Ingredients

• 
  1 liter fresh milk
  
  
• 
  4 tablespoons Sakba Karak Blend (≈40g)
  
• 
  3 tablespoons sugar (≈50g)
  

Step 1 – Mix

Mix the milk, tea blend, and sugar while cold.

Step 2 – Heat

Place on medium heat and stir occasionally.

Step 3 – Simmer

When the mixture becomes hot and close to boiling, reduce heat and let it simmer 7–9 minutes while stirring.

Step 4 – Serve

Strain and serve hot.

 💡 Tip

Adjust the sugar and milk according to your taste.

Best prepared using a traditional karak pot or a regular stovetop kettle.

Store in a cool, dry place at a temperature not exceeding 25°C.
Keep away from moisture and strong odors.
Seal the package tightly after each use.