Kashmiri Kahwa
An authentic beverage recipe from Jammu And Kashmir, India
Cook Time
15 mins
Servings
4 servings
Difficulty
EasyCategory
BeverageIngredients
For 4 servings
800ml Water
8g Kashmiri green tea leaves (kahwa leaves)
2piece Cinnamon stick
6piece Green cardamom pods
4piece Cloves
0.5g Saffron strands
30g Almonds (blanched and slivered)
20g Walnuts (roughly chopped)
30g Honey or sugar
2g Rose petals (dried)
10 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Bring 800 ml of water to a boil in a heavy-bottomed saucepan or traditional samovar.
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Lightly crush the green cardamom pods and add them to the boiling water along with the cinnamon stick and cloves.
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Reduce heat to medium-low and let the spices simmer for 3–4 minutes until the water is fragrant and lightly tinted.
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Add the Kashmiri green tea leaves (kahwa leaves) to the spiced water and stir gently.
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Steep for 2–3 minutes — do not over-steep or the tea will turn bitter.
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Add the saffron strands and stir. The water should take on a golden hue.
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Strain the tea through a fine mesh strainer into individual cups or a teapot.
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Sweeten with honey or sugar to taste and stir well.
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Garnish each cup with slivered almonds, chopped walnuts, and a few dried rose petals.
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Serve immediately while hot and aromatic.
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Chef's Tips
Authentic Kashmiri kahwa uses loose-leaf green tea, not black tea — the flavor is delicate and floral, not strong.
Saffron is the soul of this drink; even a few strands make a significant difference in color and aroma.
For a richer version, add a small piece of dried ginger (sonth) along with the other spices.
Kahwa is traditionally served in small copper or ceramic cups called khos — the small serving size keeps it piping hot.
About This Dish
Kashmiri Kahwa is a traditional beverage dish from Jammu And Kashmir, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Authentic Kashmiri kahwa uses loose-leaf green tea, not black tea — the flavor is delicate and floral, not strong. - Saffron is the soul of this drink; even a few strands make a significant difference in color and aroma. - For a richer version, add a small piece of dried ginger (sonth) along with the other spices. - Kahwa is traditionally served in small copper or ceramic cups called khos — the small serving size keeps it piping hot.
Category
Beverage
Cook Time
15 mins
Servings
4 servings
Difficulty
Easy