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Ingredients: For Kehwa: Paani (Water) 4 cups Kashmiri tea leaves 4 tsp Badiyan ka phool (Star anise) 1 Cloves (Laung) 3-4 Elaichi (Cardamom seeds) crushed ½ tsp Namak (Salt) ½ tsp or to taste Baking soda ¼ tsp Thanda pani (Chillled water) 2 cups For Kashmiri Tea: Doodh (Milk) 2 & ½ cup Badam (Almonds) crushed ½ tbs Pistay (Pistachio) crushed ½ tbs Cheeni (Sugar) to taste (optional) Kehwa 4 tbs or as required Badam (Almonds) crushed for garnishing Pistay (Pistachio) crushed for garnishing Directions: In kettle, add water,kashimiri tea leaves,star anise,cloves,cardamom seeds,salt and baking soda,bring it to boil. Let it simmer for 20-30 minutes until it reduces to half. Add chilled water and mix well for 8 to 10 minutes and cook for 5 minutes. Strain and set aside, kehwa is ready and can be refrigerated for up to 4-5 days. For Kashmiri tea,in kettle,add milk,almonds(crushed),pistachio(crushed),sugar (optional)and give it a good mix. Add kehwa and cook for few minutes. Finally pour the tea in cups,add almonds(crushed) and pistachio(crushed). Kashmiri tea is ready.

Added by Mrs.Ali on 03-12-2018
Runtime: 3m 24s
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