HOW TO MAKE A CUP OF DELICIOUS KASHMIRI KAHWA

In the honour of Kashmir being the topic for the MHE Inspiration Series this month we're sharing a delicious Kahwa recipe here on our blog. 

Kahwah (pronounced kehva) is a green tea traditionally drunk in the Kashmir Valley, Northen Pakistan, Central Asia and Afghanistan. Nowadays it's also gathering a steady global following. Kahwah is made by adding various spices to a pot of boiling green tea. The flavours are brought out best by adding a generous spoonful of sugar to your hot cuppa.

Ingredients

4 tsp kashmiri green tea
4 pinches of saffron (kesar) strands
2 cardamoms (elaichi), slightly crushed
8 almonds (badam), blanched and chopped
12 mm (1/2") piece cinnamon (dalchini)
2 cloves (laung / lavang)
2 tbsp sugar

Method

1. Boil 3 cups of water along with cinnamon, cardamom and cloves and pour over the tea. Leave to infuse over a very low flame.
2. Meanwhile, dissolve saffron in a little water by rubbing it gently.
3. Strain the tea and add the saffron liquid together with almonds.
4. Serve hot.

Kehwa is great for immunity, relieving headaches and maintaining fluid levels in the body.

Traditional Kashmiri Kehwa. Photo Credit: Reema Kaul