Kashmiri Pink Tea
Ingredients 6. teaspoon green tea leaves
15- seeds of green cardamom
q.s soaked peeled almonds
½ teaspoon bicarbonate of soda
Condainsed milk
some fresh cream ( malai)
pistachio , grounded
18cups water
As per taste salt Directions
1. Pour water in a heavy-based large pan. Add tea leaves, salt,
seeds of green cardamom
2. Bring to boil reduce heat and simmer briskly for 15 minutes or
until it reduces to 13 its quantity. add soda bicarb 1/2tsp and add ½
glass cold water .boil again . again put ½
tsp. soda bicarb and ½ glass water and boil and simmer again add ¼
tsp. pink food color
3.. Remove from heat, strain and keep aside. Qahwa is ready .can be
stored for a month in fridge
Preparing Kashmiri Tea
4. Boil the milk with ground cardamom and almonds, pistachio over low
heat. Pour a little tea ,( prepared Qahwa) in the milk - 1or2 tsp. is
sufficient for making a cup Bring to boil, add salt and simmer for 10
minutes over low heat.
Flavor of the tea depends on the quality of the green tea leaves.
Tips: kashmiri tea leaves are different from china or Peshawari tea leaves
Toss water and tea leaves up and down briskly while making Qahwa
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