Kashmiri Kahwa is an incredible blend of taste, aroma and healthy goodness. It is an exotic mix of green tea leaves, nuts, spices, rose petals, and saffron. Traditionally, it is prepared in a copper kettle known as a Samovar, but you can also prepare it at home in the standard everyday use kettle. Ideally, Kashmiri Kahwa is made with green tea leaves brewed with saffron, cinnamon, cloves, green cardamom and rose petals, served with slivered almonds and honey. But you will find many different combinations of kahwa, each one with its own distinct characteristic taste. It is a warming drink, perfect for the cold winter days.
The origin of Kashmiri Kahwa is somewhat unclear but the consumption of this aromatic spicy tea dates back to time immemorial. Largely consumed in northern Pakistan, Afghanistan, Kashmir Valley and some areas of Central Asia.
A whole lot of healthy goodness!
Kahwa is loaded with health benefits. This magical concoction keeps cholesterol in check, improves digestion and helps in burning fat. Tea is known as a good refreshing agent and energy booster. As it is rich in vitamin B12, it helps build immunity. It’s a great stress buster and ameliorates metabolism. Kashmiri kahwa is also a perfect herbal remedy for cold.
To enjoy this embodiment of solace, boil 1-2 cup of water with cinnamon, cloves, green cardamom. Infuse the boiled water for a few minutes with Kashmiri green tea leaves. Strain and pour the tea in tiny cups, topped with slivered almonds, rose petals and saffron strands. You may choose to add honey or skip it according to your taste buds. Enjoy the drink while it’s hot.
Kashmiri Kahwa is an incredible blend of taste, aroma and healthy goodness. It is an exotic mix of green tea leaves, nuts, spices, rose petals, and saffron.
- 1 tsp Kashmiri Green Tea
- 3 cups Water medium size cup
- 10-12 strands Saffron dissolved in water
- 1/2 inch Cinnamon stick
- 1 piece Clove
- 1 piece Green Cardamom Crushed
- 1/2 tsp Dry Rose Petals
- 2 tsp Almonds slivered
- 1 tsp Honey / Sugar optional
- Handful Dry Rose Petals for garnish
In a pan put water and heat on a medium heat. Add cinnamon, clove, green cardamom and rose petals.
Let it simmer on a low heat for 3-4 minutes. Switch off the heat.
In a kettle, add green tea leaves, the dissolved strands of saffron and the boiled water. Infuse for 1 minute.
Strain the kahwa in cups. Top with 1/2 tsp almond slivers, 1/2 tsp rose petals on each cup.
Serve hot. Add honey / sugar if required as per taste.