What comes to mind when you hear the name of this beautiful place, Kashmir?
So, every time I think of this beautiful serene place surrounded by snow, I imagine myself admiring the beauty with a hot cup of tea in my hand.
And whenever I miss this lovely place, I simply make myself a hot cup of Kahwa, its traditional tea.
Aside from its natural beauty, Kashmir is also well-known for its cuisine.
Everything from its curries to its beverages to its desserts is delicious, rich, and one-of-a-kind.
The Kashmiri beverages, like the delicacies, are quintessentially complex yet intriguingly simple.
It is a popular beverage that people throughout Kashmir drink to keep their bodies warm during the harsh winter months.
This tea beverage is typically topped with a sprinkling of chopped dry fruits such as almonds, cherry pistachios, or cashew nuts, with almonds being the most popular.
Kashmiri Kahwa Tea has numerous health benefits and is an excellent addition to our diet.
Ingredients like Kesar and whole spices provide immediate relief from the cold weather outside.
While it is most commonly made in the winter, it can be made at any time of year.
So, instead of drinking your usual tea, try this Kashmiri Tea.
Ingredients required to make Kashmiri tea are:
• 2 cups water
• 3 tablespoons Kashmiri tea leaves
• 9 crushed green cardamom ( choti elaichi)
• 3-inch cinnamon, broken into chips (dal cheeni)
• 1/4 to 1/2 teaspoon salt
• 1/8- 1/4 teaspoon baking soda (khane ka soda)
• 1 cup cold water (pani)
• 3–4 tablespoons sugar (optional, since sugar is not added in Kashmiri tea but some non-kashmiri people like it sweet.)
• 2 cup milk (strong) or 3 cup milk (light), (dhood)
• 1/2 cup cream (optional).
• Optional: 1 tablespoon ground pistachios (pista)
• 1 tbsp. ground almonds, (badaam), optional
• Use Kashmiri tea for an authentic taste and aroma. If pure green tea leaves are not available, they can be substituted.
OTHER OPTIONS (IN SOME REGIONS THESE INGREDIENTS ARE ALSO ADDED)
• 4 jasmine flowers
• 1-star anise
• 4 cloves (laung)
• In a large skillet, combine water, Kashmiri tea leaves, salt, cardamom, and cinnamon.
• Bring it to a boil and leave it there for a minute. Now, add the baking soda.
• Cook until the colour is deep red and the water has been reduced by half. (20 to 30 minutes)
• In a cup of boiling tea, pour in some ice-cold water. After 1 minute of vigorous mixing Kehwa is prepared. You can strain, cool, and store in the refrigerator for 3-4 days.
• When making tea, combine kehwa, milk, sugar (if using), and powdered dry fruits.
• Cook for another 2-3 minutes before serving. Garnish with additional nuts if desired.
For best results, use Kashmiri tea; if you don’t have Kashmiri tea, you can substitute green tea; however, in my experience, green tea has a very similar taste to Kashmiri tea but lacks the pink colour. You can, however, add pink food colouring. However, this is a workaround and not an authentic solution.
Last Updated on August 18, 2021