Kashmiri kahwah is made by boiling green tea leaves with local saffron, cinnamon, cardamom and occasionally Kashmiri roses. It is generally served with sugar or honey and crushed nuts, usually almonds or walnuts. Some varieties are made as a herbal infusion only—without the green tea leaves.
Traditionally, kahwah is prepared in a copper kettle known as a samovar. A samovar, which originates from Russia, consists of a fire container running as a central cavity, in which live coals are placed to keep the tea warm. Around the fire container there is a space for water to boil and the tea leaves and other ingredients are mixed with the water. Kahwah may also be made in normal pots and kettles, as modern day urban living may not always permit the use of elaborate samovars. Sometimes milk is added to the Kahwah, but this is generally given to the elderly or the sick.
Today, this historically popular drink is usually served to guests or as part of a celebration dinner, and saffron (kong) is added to the kahwah for special visitors in Kashmir. It is often served in tiny, shallow cups. Kehwa in Kashmir is also commonly served after Wazwan and elaborate family dinners. The green tea leaves are brought in from the neighbouring Kangra region which has been known to historically export green tea to Kashmir, Afghanistan and other parts of Central Asia.
LETS GET COOKING:
Course : Tea
Cuisine : Indian
Prep time : 10 minutes
Process time : 10 minutes
Total time : 20 minutes
Cinnamon - 1 inch
Cardamom - 7
Saffron - 1 pinch
Almonds - 4
Water - 1 liter
In a kettle, pour water, cinnamon, cardamom and saffron, boil until water is reduced to half
In a serving cup, add chopped almonds, pour the tea, sugar as per taste, mix well
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