Kashmiri Kahwa

‘Kashmir’-The very word brings in a picture that is painted in beautiful colors! The valley known as a paradise on earth is a popular tourist spot. It is admired for its rivers gurgling with sparkling water and its sleeping lakes. The flowering meadows speak for themselves. The snow capped mountains look bewitching.

Kashmir is also the home to a great variety of herbs and spices. The most precious of them being saffron. Though expensive it is a popular spice in many cuisines.

When DK announced Think spice event featuring Saffron, I was elated. I can finally use the saffron that has been around for quite a long time.

Since Saffron is so much linked with picturesque Kashmir,I wanted to do justice and hence here is Kashmiri Kahwa. It also known as qehwa, kehwa or kahwah.What ever be the name the taste is absolutely as heavenly as the spice itself.

Kahwa is said to have been consumed in the Kashmir valley from time immemorial. I read that this is served with saffron in small, shallow cups to visitors during dinner celebration. Milk is added to kahwa and is served to the sick or elderly.

This tea is a aromatic blend of kashmiri tea leaves,cinnamon,cloves,cardamom and the gorgeous ‘Queen of spices’- saffron.

You need:

Water-1 cup
Kashmiri tea leaves-1 teaspoon
Saffron-2-3 strands
Almonds-2 blanched and chopped
Cinnamon-a small pieces
Clove -1
Cardamom-1
Sugar to taste

1. Gently crush the spices.
2. Heat water in a pan and add the spices.
3. Let it come to a boil.
4. Put in the tea leaves and simmer for 5 minutes.
5. Switch off the flame and let it seep for a minute.
6. Strain and stir in sugar.

To serve place the saffron and almonds in the serving cup and top it with the tea .Sip up the warm and soothing kahwa.

Off goes this exotic warmer to Dhivya’s Think spice,Think saffron event,an event started by Sunitha