Ingredients:

• 3 tbsp – Kashmiri green tea
• 1 inch piece – cinnamon, powdered
• 5 – cardamom, crushed whole under a mallet
• 10 – almonds, blanched and crushed
• 5 – Saffron strands
• 400 ml – hot water

Method:

1. Heat half water, add cinnamon, cardamom, simmer for 8-10 minutes. Add saffron, sugar, stir once.
2. When strong aroma exudes, and water is brownish, add remaining water.
3. Bring to a boil, add leaves, take off fire, cover with lid, keep aside.
4. Stand and allow leaves to brew for 3-4 minutes.
5. Rinse 5 individual cups with hot water.
6. Put 1/5th portions of almonds in each cup.
7. Pour steaming hot kahwa through a strainer into cups.

Recipe courtesy of Saroj Kering