Kahwa Recipe (Kashmiri Kahwa Tea)

A close-up of a glass filled with golden-colored Kahwa tea, garnished with dried rose flower petals and spices, with a second similar glass blurred in the background. Some petals and spices are scattered on the dark surface.

4.36 from 17 votes

Kahwa Recipe (Kashmiri Kahwa Tea)

Kahwa is a Kashmiri tea flavored with cinnamon, cardamom, and saffron. It is a great drink to sip on cold winter days but can be had throughout the year. Here is how to make it at home.

Prep Time5

Cook Time10

Total Time15

Course: Beverage, Drink

Cuisine: Indian, Kashmiri

Diet: Gluten Free, Vegan, Vegetarian

Servings: people

Author: Neha Mathur

Ingredients

3 cups water
10-12 strands saffron plus 3-4 more for serving
½ inch piece of cinnamon stick (dalchini)
1 clove (laung)
1 whole green cardamom (hari elaichi) lightly crushed
½ teaspoon dried rose petals
1 teaspoon Kashmiri green tea or any other green tea
2 teaspoons almonds thinly silvered
2 teaspoons honey optional

US Customary - Metric

Instructions

Heat water in a pan over medium-high heat.
Once the water comes to a boil, reduce the heat to low.
Add saffron, cinnamon, clove, cardamom, and dried rose petals to the pan and let the water simmer for 3-4 minutes.
Switch off the heat.
Add green tea to the pan and stir gently.
Let the chai steep for 30-40 seconds.

You can cover the pan with a lid to keep the tea warm.

Strain the kahwa into 2 cups using a fine strainer.
Add 1 teaspoon of slivered almond slivers and 1-2 strands of saffron to each cup.
Add honey if you like your kahwa slightly sweet. Serve hot.

Video

Notes

The only thing to keep in mind while making Kahwa is not to add tea leaves while the heat is on. Strain the tea after 30-40 seconds of infusing. If kept for long, it will become bitter.

Nutrition