on Oct 03, 2022, Updated Nov 14, 2023 Here are some more tea recipes that you may like: Lemongrass Chai, Sulaimani Chai, Pudina Chai, Irani Chai, and Turmeric Ginger Tea.
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It is a popular beverage, and people throughout Kashmir sip it to keep their bodies warm during the severe cold months. The ingredients, such as kesar (saffron strands) and whole spices, give instant relief to the body from the chilled weather outside. While kahwa is popularly made in winter, you can make it throughout the year. Kehwa was traditionally prepared in a brass or copper kettle known as Samovar. A samovar consists of a “fire container” running as a central cavity, in which live coals keep the chai perpetually hot. Around the fire container is a space for water to boil, and the chai leaves and other ingredients are mixed with the water. People in Kashmir make big batches of this tea drink and store it in a samovar. The kahwah remains warm for many hours, and they keep sipping throughout the day. Kahwa drink is generally served with a sprinkling of thinly slivered dried nuts and fruits like almonds, pistachios, or cashew nuts, almonds being the most popular. Kahwa tastes the best when made using the Kashmiri variety of green tea. However, use any green tea leaves that are readily available to you. Use the best quality saffron. Try to buy saffron from a trusted source. Since it is a costly spice, it is prone to adulteration. If you like your Kahwah to be a little sweet, add a little honey while it’s hot and mix it properly. You can use pistachios or cashew nuts in place of almonds. Strain after 30-40 seconds of infusing. If kept for long, it will become bitter. Once the water comes to a boil, reduce the heat to low. Add the following ingredients to the pan and let the water simmer for 3-4 minutes.
10-12 strands of saffron ½ inch piece of cinnamon stick 1 clove 1 green cardamom ½ teaspoon dried rose petals
Switch off the heat. Add 1 teaspoon Kashmiri green tea to the pan and stir gently. Let the tea steep for 30-40 seconds. Tip – Cover the pan with a lid to keep the chai warm. Strain the kahwa into 2 cups using a fine strainer. Add 1 teaspoon slivered almond slivers and 1-2 strands of saffron to each cup. Add honey if you like your kahwa slightly sweet. Serve hot.
