Kehwa
Veg
Vegan
Kashmiri saffron-spiced green tea — whole cardamom pods, cinnamon bark, dried rose petals, and a few strands of Pampore saffron steeped in boiling water until the liquid turns pale gold and fragrant, then poured into small copper cups. The hospitality tea of Kashmir: no guest is received without it. Warming, aromatic, and delicate, it is the contemplative counterpart to noon chai's saltiness.
Cuisines
Himachali
Kumaoni
Kashmiri
Garhwali
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 5 min
Cook: 10 min
Total: 15 min
2-3 servings
Ingredients
| 2 cups | water |
| 1 tablespoon | Kashmiri green tea leaves |
| 4 | cardamom pods |
| 1 | cinnamon stick |
| 4 | cloves |
| 1 tablespoon | sugar |
| 1 | saffron strands |
| 1 tablespoon | chopped almonds |
| 1 tablespoon | chopped walnuts |
Instructions
- 1 Bring 2 cups of water to a boil in a saucepan.
- 2 Add the cardamom pods, cinnamon stick, and cloves to the boiling water.
- 3 Allow the spices to boil for about 2 minutes to release their flavors.
- 4 Add the Kashmiri green tea leaves to the boiling water and let it simmer for 3-4 minutes.
- 5 Stir in the sugar and saffron strands, and let the tea simmer for another 2 minutes.
- 6 Strain the tea into cups, ensuring no spices or tea leaves remain.
- 7 Garnish with chopped almonds and walnuts before serving.
Tips
For a richer flavor, you can add a few drops of rose water before serving.