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Ingredients
Scale
- 4 cups (1 liter) cold water
- 3 tablespoons Kashmiri tea leaves
- ¼ teaspoon baking soda
- ⅓ teaspoon salt
- 1 star anise
- 1-inch piece of cinnamon
- 3 cloves
- 5 green cardamoms
- 2 cups (500 ml) ice-cold water
- 1 cup (250 ml) milk
- 1 cup (250 ml) kehwa (prepared from the above)
- 1–2 tablespoons sugar (optional)
- Crushed almonds & pistachios for garnish
Instructions
- Combine cold water, Kashmiri tea leaves, star anise, cinnamon, cloves, and cardamoms in a saucepan and bring to a boil.
- Add baking soda and salt, reduce heat, and simmer until reduced by half (about 15-20 minutes).
- Aerate the tea by pouring it from one vessel to another for 10 minutes.
- Strain the mixture to separate the kehwa.
- Boil milk in a separate saucepan, adding sugar if desired.
- Pour kehwa into boiling milk and simmer for 2-3 minutes.
- Serve warm, garnished with crushed almonds and pistachios.
Notes
Use authentic Kashmiri tea leaves for the best flavor and color.
The aeration process is crucial for achieving the signature pink hue.
Adjust milk and sugar according to personal taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Beverage
- Method: Boiling
- Cuisine: Kashmiri
Nutrition
- Calories: 120
- Sugar: 2
- Sodium: 250
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 1
- Protein: 3
- Cholesterol: 20