Kashmiri Kahwa Tea
As our New Year’s first month comes to an end, the cold season of winter slowly drifts into deep slumber, while the floral arms of spring await to embrace us soon. And as the seasons begin to change, our preference of beverage types and flavours also begin shifting. However, there are some flavours that are evergreen. One such is the Kashmiri Kahwa Tea. And while there are many variants, the best Kashmiri Kahwa tea recipe is when it is done the authentic way. The Kashmiri Kahwa tea, or Kehwa, is an aromatic green tea that originated somewhere around the second century and has been a staple drink in the countries of Afghanistan, Pakistan, regions of Central Asia and Northern India, especially the Kashmir Valley. It is a combination of green tea leaves, saffron, cinnamon bark, cardamom pods, cloves, star anise, dry fruits like almonds, walnuts or cherries and sometimes even Kashmiri roses. Our present market is full of readymade Kashmiri Kahwa tea, which makes it super easy to prepare this tea. However, there is a rather satisfying taste and experience achieved upon preparing the Kashmiri Kahwa tea recipe the traditional way. Let's have a look at how the Kashmiri Kahwa tea is made, the authentic way.
Servings 2 People
Calories 54kcal
Ingredients
- 2 tsp Pure Green Tea
- 3 cups Water
- 8-10 strands Saffron
- ½ inch Cinnamon stick
- 2 Cloves
- 2 pods Cardamom crushed
- ½ tsp Dried rose petals
- 2tsp Almonds slivered
- 1 tsp Honey optional
Instructions
- Heat 3 cups of water in a pan.
- Add saffron, cinnamon, cloves, dried rose petals and cardamom in water and let it simmer for 3-4 minutes.
- Switch off the heat and add green tea in the water.
- Let the tea steep for 2 minutes.
- Strain the Kashmiri Kahwa tea in 2 cups.
- Add almond slivers and a few strands of saffron for garnish.
- Add honey if required.
- Serve hot.
Notes
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