Kashmiri Tea Recipe
May 06, 2021
Kashmiri Tea is a pink-coloured Pakistani pink tea. It has a taste that is rich, creamy and sweet. With Kashmiri or Green Tea leaves and whole spices such as star anise, cinnamon, cloves and green cardamon, a kehwa (tea base) is first prepared. And then to make the tea, the kehwa is boiled with milk and sugar.
Prep: 5 mins
Cook: 25 mins
Total: 30 mins
4 cold cups of water
Kashmiri Tea Leaves 3 tbsp
1/4 tbsp of soda for baking
1/3 TL of salt
1 star anise, anise
1.5 inch cinnamon piece
5 Cardamons in Green
2 ice-cold cups of water
1 glass of milk
Kehwa 1 cup
Optional 1-2 tbsp sugar
For garnish, crushed almonds & pistachios
Mix the water with Kashmiri tea, star anise, cinnamon, cloves and green cardamom in a large sauce. Bringing it all to a boil.
- Add baking soda and salt. Lower the heat slightly and keep cooking until the water, is reduced to half the initial volume, which is 2 cups.
- Add ice-cold water along with some ice cubes from an altitude when the water is reduced. Use a mug , then aerate the mixture and pour around a cup of this tea from a height and keep doing that for the next 10 mins. In Urdu, it translates to 'phaintna,' which means beating vigorously.
- You can start to see deep red bubbles on the surface of the tea after 10 mins. Turn the heat off and strain the liquid with it. It is possible to store this 'kehwa' in the fridge for about 2 weeks.
- Bring the milk to a boil in a saucepan to prepare your milk tea. Add the sugar, then pour some of the kehwa into it. The kehwa and milk ratio can be balanced according to your taste. Bring the mixture to a boil and turn the heat off. For 2-3 mins, cover the pan and offer 'dam'.
Pour some crushed almonds and pistachios into the serving cups and apply the garnish.
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