buy Kahwah
Kahwah
Kahwah/kahwa is a traditional green tea preparation consumed in Afghanistan, northern Pakistan, some
regions of Central Asia as well as the Kashmir Valley. In Pakistan, it is made in the Khyber Pakhtunkhwa,
Gilgit-Baltistan and north Punjab regions. It is a popular breakfast beverage among Kashmiris,
generally accompanied with special Kashmiri baked items like girda.Kahwa is a traditional green
tea preparation made along with exotic spices. Our signature blend features fine green tea which
has been combined with rich ingredients, including cardamom, almonds, cinnamon and cloves. It’s
signature flavor is derived from the use of saffron strands, that are included in the blend. A
truly celebratory tea, Kahwa is best served post lunch and dinner.
Ingredients
Kashmiri green tea—-4 tsp
Saffron strands(kesar)—- 4 pinches
Green Cardamom( chhoti elaichi) ——2 (crushed coarsely)
Almonds (badam)————————8 blanched and chopped
Cinnamon (dalchini)————–1 stick
Cloves (laung)——————2
Sugar————————-2 tb spoonful
Method
1.Boil 3 cups of water along with cinnamon, cardamom and cloves and pour over the tea.
2.Leave to boil & infuse over a very low flame.
3.Dissolve saffron in a little water by rubbing it gently.
4.Strain the tea and add the saffron liquid together with almonds.
5.Serve steaming hot.
Traditionally, kahwah is prepared in a brass 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.Kahwah is usually served to guests or
as part of a celebration dinner, and saffron (kong) is added to the kahwah for special visitors.
It is often served in tiny, shallow cups. Kehwa in Kashmir is also commonly served after Wazwan
and elaborate family dinners.