Kashmiri tea recipe

Kashmiri pink tea recipe

Ingredients

2 cups water

3 tablespoon kashmiri tea leaves

9 green cardamom ,crushed ( choti elaichi)

3 inch cinnamon ,broken into chip (dal cheeni)

¼ to ½ teaspoon salt

⅛- 1⁄4 teaspoon baking soda (khane ka soda)

1 cup cold water (pani)

3 to 4 tablespoon sugar (cheeni),

( optional, since sugar is not added in Kashmiri tea but some non kashmiri people like it sweet.)

2 cup milk for strong or 3 cup milk for light (dhood)

½ cup cream optional

1 tablespoon grounded pistachios (pista), optional

1 tablespoon grounded almonds (badaam), optional

* For authentic taste and aroma use Kashmiri tea.

 If not available use pure green tea leaves can also be used.

Other variations ( in some regions these ingredients are also added)

4 jasmine flowers (chambeli)

1 star anise (badyaan phool)

4 cloves (laung)

Instructions

In a wide based skillet, take water, Kashmiri tea leaves, salt and cardamom, cinnamon.

Bring it boil and let it boil for a minute. Now add baking soda.

Cook more till you get deep red color and water is reduced to half. (20-30 minutes)

Add ice cold water in boiling hot tea. Mix well for 1 minutes.

Kehwa is ready. You can strain, cool and store in fridge for 3-4 days.

When making tea add milk, sugar (if using) and powdered dry fruits to kehwa.

Cook for another 2-3 minutes and serve. Garnish with more nuts.

Caution

:For best results use Kashmiri tea, if you don’t have Kashmiri tea, you can use green tea does give a very similar taste to kashmiri tea but fails to give pink color. Although, you can add pink food color. But that is a fix and not authentic way.