Kashmiri Kahwah Recipe – Saffron, Cardamom & Cinnamon Tea

Last Updated on 4 months by Neha Deshmukh

Kashmiri Kahwah Recipe – Saffron, Cardamom & Cinnamon Tea

Introduction

There’s just something magical about a warm cup of tea, isn’t there? And when that tea is a fragrant, golden-hued Kashmiri Kahwah… well, it’s pure bliss! I remember the first time I tried Kahwah – it was during a trip to Kashmir, and the aroma alone was enough to transport me. Now, I love making it at home, and I’m so excited to share my version with you. It’s surprisingly easy to make, and the result is a truly special, comforting drink.

Why You’ll Love This Recipe

This Kashmiri Kahwah isn’t just a drink; it’s an experience. It’s warming, subtly sweet, and bursting with the beautiful flavors of cardamom, cinnamon, and saffron. Plus, it’s a fantastic way to impress guests or simply treat yourself to a moment of calm. It’s ready in under 10 minutes, making it perfect for a quick pick-me-up or a cozy afternoon.

Ingredients

Here’s what you’ll need to create this aromatic delight:

• 4 green cardamom pods
• 0.5 inch cinnamon bark
• 2 teaspoons sugar (or to taste)
• 4-5 saffron strands
• 1 teaspoon Kahwah/green tea leaves
• 2 teaspoons crushed almonds (for garnish)
• 2 cups water (500ml)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Cardamom: Use fresh, green cardamom pods for the best flavor. You’ll know they’re good if they’re plump and fragrant.
• Saffron: This is where things get interesting! Saffron is the most expensive spice in the world, so a little goes a long way. We’ll talk more about quality below.
• Green Tea: Traditionally, Kashmiri Kahwah uses a specific type of green tea grown in the region. But any good quality green tea will work beautifully.
• Sugar: I prefer using regular granulated sugar, but you can experiment with honey or jaggery for a different flavor profile.
• Cinnamon: I’ll explain the difference between Ceylon and Cassia cinnamon further down!

Cardamom & Its Significance in Kahwah

Cardamom isn’t just a flavor component in Kahwah; it’s deeply rooted in Kashmiri culture. It’s believed to have warming properties and aids digestion, making it a perfect addition to a comforting beverage. Crushing the pods releases their essential oils, maximizing that beautiful aroma and flavor.

The Role of Saffron: Quality & Varieties

Saffron is the star of the show, giving Kahwah its signature golden hue and delicate flavor. Look for saffron threads that are deep red in color with a slightly orange tip. Avoid anything pale or yellowish, as it might be adulterated. There are different grades of saffron, with Mongra being considered the highest quality. A little goes a long way – don’t be tempted to overdo it!

Understanding Kashmiri Green Tea (Kahwah)

Authentic Kashmiri Kahwah uses a special variety of green tea grown in the valleys of Kashmir. It has a unique, slightly earthy flavor. If you can’t find it, don’t worry! A good quality Chinese or Japanese green tea will work just fine. Sencha or Gunpowder green tea are good options.

Cinnamon: Ceylon vs. Cassia – Which to Use?

You might notice different types of cinnamon in the spice aisle. Ceylon cinnamon (often labeled “true cinnamon”) is milder and more delicate. Cassia cinnamon is stronger and more common. For Kahwah, either will work, but Ceylon cinnamon will give a more refined flavor.

Step-By-Step Instructions

Alright, let’s get brewing!

1. First, gently crush the cardamom pods and cinnamon bark using a mortar and pestle. This releases all those lovely aromas.
2. In a saucepan, combine the 2 cups of water with the crushed spices and sugar. Bring it to a rolling boil over medium heat.
3. Once boiling, add the green tea leaves. Immediately remove the saucepan from the heat, cover it, and let it steep for about 4 minutes. This is important – don’t over-steep, or the tea will become bitter!
4. Finally, strain the tea into your favorite cups. Top with a sprinkle of crushed almonds and a few precious saffron strands. And that’s it!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t boil the tea leaves directly: This can make the tea bitter. Steeping after removing from heat is key.
• Use filtered water: It really does make a difference in the final flavor.
• Warm the cups: Pouring hot tea into a cold cup will lower the temperature quickly.

Achieving the Perfect Kahwah Color & Aroma

The color should be a beautiful golden hue, thanks to the saffron. The aroma should be intoxicating – a blend of floral, spicy, and slightly sweet notes. If the color isn’t quite right, you can add a few more saffron strands.

Adjusting Sweetness to Your Preference

I like my Kahwah subtly sweet, but feel free to adjust the sugar to your liking. Start with 2 teaspoons and add more if needed.

Variations

• Vegan Kahwah: Simply substitute the sugar with maple syrup or agave nectar.
• Spice Level Adjustment: For a stronger spice flavor, add a pinch of ground ginger or a tiny piece of clove along with the cardamom and cinnamon. My friend, Aisha, loves adding a tiny pinch of nutmeg!
• Festival Adaptations: During special occasions like weddings or Eid, Kahwah is often served with a generous helping of crushed almonds and sometimes even a touch of rose water.

Serving Suggestions

Kahwah is best enjoyed hot, sipped slowly, and shared with loved ones. It pairs beautifully with traditional Kashmiri biscuits or a simple plate of dates.

Storage Instructions

Kahwah is best enjoyed fresh. However, you can store leftover Kahwah in the refrigerator for up to 24 hours. Reheat gently on the stovetop or in the microwave. The flavor might diminish slightly, but it will still be delicious.

FAQs

What is the origin of Kashmiri Kahwah?

Kashmiri Kahwah has a rich history, believed to have been introduced to Kashmir by Central Asian traders centuries ago. It quickly became an integral part of Kashmiri culture and hospitality.

Can I use black tea instead of green tea for this recipe?

While traditionally made with green tea, you can use black tea in a pinch. The flavor will be different – more robust and less delicate – but still enjoyable. Assam or Darjeeling tea would be good choices.

How do I know if my saffron is authentic?

Authentic saffron threads are deep red, slightly orange at the tips, and have a distinct aroma. They should also be slightly sticky. If they’re brittle or have a pale color, they might be fake.

What is the best way to crush the spices for maximum flavor?

A mortar and pestle is ideal for crushing spices, as it gently releases their essential oils. If you don’t have one, you can use the back of a spoon or a spice grinder.

Can I make Kahwah in a larger batch?

Absolutely! Simply multiply the ingredients accordingly. Just be sure to adjust the steeping time based on the volume of water.