Kashmiri Kahwa or Kehwa Chai or Kashmiri Tea is a traditional Kashmiri tea flavoured with cardamom and infused with cloves, cinnamon and saffron. It was traditionally prepared in a brass kettle known as samovar. It is basically green tea with flavours of spices
Kahwa tea drink is generally served with a sprinkling of chopped dry fruits like almonds, cherry pistachios or cashew nuts, almonds being the most popular.
It is usually served after meals in any Kashmiri household as it aids in digestion and burns the fat.
It reduces the risk of heart disease by keeping the deposition of cholesterol in check.
Saffron used in kahwa is rich in vitamin B12 and aids in immunity building and keeping the body’s defence mechanism in check.
Since it is rich in anti oxidants, it is a great stress buster and it also helps to improve metabolism. It is a great remedy for cold and cough and improves skin health.
The only thing to keep in mind while making Kahwa is that you should not add leaves while the heat is on.
How to prepare Kahwa?
Traditionally, kahwah is prepared in a copper kettle known as a samovar. A samovar consists of a “fire-container” running as a central cavity, in which live coals are placed keeping the tea perpetually hot. Around the fire-container there is a space for water to boil and the tealeaves and other ingredients are mixed with the water. Kahwah may also be made in normal pans and vessels, as modern day urban living may not always permit the use of elaborate samovars” – Wikipedia
Boil the water with spices and saffron and then switch off the heat. Let the water rest for a few seconds and then add the tea leaves. It helps to retain the nutritions in the tea intact and do not hamper with the taste.
You can get tea leaves from Amazon UK
Traditionally, kahwah is prepared in a copper kettle known as a samovar. A samovar consists of a “fire-container” running as a central cavity, in which live coals are placed keeping the tea perpetually hot. Around the fire-container there is a space for water to boil and the tealeaves and other ingredients are mixed with the water. Kahwah may also be made in normal pans and vessels, as modern day urban living may not always permit the use of elaborate samovars” – Wikipedia
Boil the water with spices and saffron and then switch off the heat. Let the water rest for a few seconds and then add the tea leaves. It helps to retain the nutritions in the tea intact and do not hamper with the taste.
You can get tea leaves from Amazon UK
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