Ingredients:
For Kehwa:
Paani (Water) 4 cups Kashmiri tea leaves 4 tsp Badiyan ka phool (Star anise) 1 Cloves (Laung) 3-4 Elaichi (Cardamom seeds) crushed ½ tsp Namak (Salt) ½ tsp or to taste Baking soda ¼ tsp Thanda pani (Chillled water) 2... Show More >>Ingredients:
For Kehwa:
Paani (Water) 4 cups Kashmiri tea leaves 4 tsp Badiyan ka phool (Star anise) 1 Cloves (Laung) 3-4 Elaichi (Cardamom seeds) crushed ½ tsp Namak (Salt) ½ tsp or to taste Baking soda ¼ tsp Thanda pani (Chillled water) 2 cups
For Kashmiri Tea:
Doodh (Milk) 2 & ½ cup Badam (Almonds) crushed ½ tbs Pistay (Pistachio) crushed ½ tbs Cheeni (Sugar) to taste (optional) Kehwa 4 tbs or as required Badam (Almonds) crushed for garnishing Pistay (Pistachio) crushed for garnishing
Directions:
In kettle, add water,kashimiri tea leaves,star anise,cloves,cardamom seeds,salt and baking soda,bring it to boil.
Let it simmer for 20-30 minutes until it reduces to half.
Add chilled water and mix well for 8 to 10 minutes and cook for 5 minutes.
Strain and set aside, kehwa is ready and can be refrigerated for up to 4-5 days.
For Kashmiri tea,in kettle,add milk,almonds(crushed),pistachio(crushed),sugar (optional)and give it a good mix.
Add kehwa and cook for few minutes.
Finally pour the tea in cups,add almonds(crushed) and pistachio(crushed).
Kashmiri tea is ready. Show Less >>
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