If you were to peer into the samovar in a Hindu pandit's kitchen, you may be surprised to discover green, not black, tea leaves. There is also no milk in this tea, which goes by the name kahva (also spelled kahwa). Kahva is usually served sweet and is infused with crushed almonds, green cardamom and sometimes cinnamon. On rare, very special occasions, a few strands of saffron may be added as well.
Ingredients:
- 4 cups water
- 4 pieces cinnamon
- 4 whole green cardamoms
- 40 g sugar
- 12 strands saffron
- 1 tsp Kashmiri tea leaves
- 5 g almonds – blanched, peeled and chopped
Method:
- Set the water to boil with the cinnamon, cardamom, sugar and the tea leaves.
- Boil for 10 minutes till the decoction turns yellow.
- Add the saffron and pour into cups, preferably Kashmiri kahwa cups.
- Garnish with almonds and serve hot.
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