Bring water to boil and add tea. Let the mix boil on low flame for five minutes.
Remove from flame and set it aside to cool down.
Pour it over a strainer and take the strong tea in a bowl.
To that add the raisins and cover and set aside overnight.
The next day, drain the tea and add cranberries and glazed cherries to the plumped up raisins.
In a bowl mix together flour, sugar, salt and yeast.
Add ghee and mix well together.
Add in the raisins and fruits and mix well.
Finally add in the milk and start kneading the dough.
At first it might seem crumbly, but after kneading for a while it will come together.
Cover and set it aside for 1 hour or more until the dough is double in volume.
Preheat oven to 180°C.
Punch down the dough and roll t into a tight log.
Place it in a lined and greased loaf tin.
Cover and set aside for 15 minutes.
Now, place the tin in oven and bake the bread for 45 - 55 minutes.
After ten minutes of baking, I covered the bread with an aluminium foil tent and removed it for the final 10 minutes.
I also brushed the top of the loaf with a ginger syrup for the last ten minutes to give the loaf a nice glaze.
Remove from oven and let it sot for ten minutes on counter.
Remove the loaf from the tin and allow it to cool completely on a wire rack before slicing.