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.
The word Kahwah in Kashmiri means "sweetened tea", though the word also seems to be related to the Turkish word for coffee (kahve) which in turn might be derived from the Arabic word "qahwah."
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Kashmiri Kahwa sweetened tea
Course : Beverage
Cuisine : Indian
Prep time : 10 minutes
Process time : 20 minutes
Total time : 30 minutes
Water - 1 liter
Cinnamon - 1
Cardamom - 5
Saffron - 1 pinch
Almonds - 4
Sugar - 2 tsp
In a kettle, add water, cinnamon, cardamon and saffron.
Boil the water until it reaches half
Now chop the almonds, put into severing tea cup
Pour the spice water into the cup
Add required sugar and mix
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