Authentic Kashmiri Tea Kahwa
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Heat 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 a minute.
- Strain the kahwa in a 2 cups.
- Add almond slivers and a few strands of saffron.
- Add honey if required.
- Serve hot.
Why does the green tea go in after the heat is turned off instead of boiling with the spices?
- Simmer the water with cinnamon, cloves, crushed cardamom, and saffron for exactly three to four minutes to extract the fat-soluble aromatics from the spices without burning the delicate saffron strands.
- Add the green tea leaves only after removing the pan from the heat source and let them steep for precisely one minute to avoid releasing excessive tannins that cause bitterness.
- Crush the cardamom pod open before dropping it into the water to expose the seeds and maximize essential oil release.
- Garnish the strained liquid with two teaspoons of slivered almonds and a final pinch of fresh saffron strands.
Originating from the northern regions of the Indian subcontinent, this traditional beverage relies on exact thermal control for its pale amber hue. Proper temperature management prevents the delicate green leaves from scorching while ensuring the whole spices fully infuse the water.
