Homemade Kashmiri Kehwa
A slow-brewed golden tea with cardamom, cloves, cinnamon and saffron
| PREP TIME | 6 m |
|---|---|
| COOK TIME | 12m |
| SERVES | 6 |
5 to 6 cups of water
12-14 strands saffron
Leaves of Kashmiri tea – Few leaves
3 cinnamon sticks
6 cloves
5 cardamom pods, crushed
1 tbsp rose petals
4 tbsp apricot (dry)
4 tbsp almonds
1-2 tsp honey (optional)
Take 5 to 6 cups of water in a pan and heat it. Crush together the cardamom, cloves, cinnamon and saffron. Mix it with the dried rose petals and add to the heating water. Allow the brew to simmer over a low flame.
Next, add a few loose leaves of Kashmiri tea. Boil for approximately 10 minutes. Switch off the heat and cover the pan with a lid.
Let it steep for 1 to 2 minutes. Strain and pour into cups. Drizzle with a dash of honey and sprinkle with chopped Kashmiri almonds and apricot mix. You can also add some sugar, if you prefer. Serve hot.