Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favourite recipes with his online readers.
Kashmiri kahwa is a spice-infused, traditional tea from the Himalayan valley. With an amazing aroma and flavour, a cup of this tea will provide you with much-needed warmth on a cold winter's day. It is also thought to boost immunity and keep coughs and colds at bay.
Do try it and share your experience.
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- 1 1/2 cups water
- 1 tsp Kashmiri tea leaves
- 1 hari elaichi (green cardamom pod), crushed, or 1/4 tsp cardamom powder
- 1/2 inch dalchini (cinnamon stick)
- 3 to 4 kesar ke dhage (saffron strands)
- 1 tsp or to taste sugar (optional)
- 3 to 4 badam (almonds), crushed
- Put the water in a pot and let it come to a boil.
- Add the crushed cardamom or cardamom powder, cinnamon and saffron strands. Add sugar if you wish. Reduce the heat to low, cover and cover. Simmer for 3 to 4 minutes.
- Remove from the heat, add the tea leaves and cover it again. Let the tea steep for 2 minutes.
- Add the crushed almonds to a glass; then pour in the kahwa. Serve immediately.
Kashmiri Kahwa Recipe
© 2021 Rajan Singh Jolly