Kehwa

KEHWA

Kehwa is often referred to as, ‘a liquid identity of Kashmir’ and this distinct green tea is a confluence of many traditions of different ethnicities that inhabit Kashmir. The origins of Kehwa can be debated but its popularity hasn’t diminished across Pakistan, Afghanistan & the Kashmir Valley”. An aromatic Kashmiri 'green tea' also popularly called Moghul Chai in the Valley. Traditionally it's slowly brewed in a 'samavar' but you can just as easily prepare in your regular tea vessel. Apart from the distinctive chai patti you'll also need cardamom, cinnamon saffron and almonds. Some people like to squeeze in just a bit of lime juice too for digestive purposes. Give it a go on a cold winter day or as you watch the rain patter down.

Recipe

Pour 4 cups of water in a pot
Add 6 spoons of sugar or according to your taste (Cheeni)
Grind & then put small Cardamom' pods(Elaichi) in the water : 2
Sprinkle cinnamon powder (Dal cheeni) : ½ teaspoon
Crush few strands of Saffron (kesar) & put it in the water
Boil it for 7-10 minutes so that the aroma of the spices dilutes in the water
Meanwhile, sprinkle a dash of cardamom powder, cinnamon powder & crushed almonds (Badam) in the cups
Add ½ teaspoon crushed Kashmiri Kehwa leaves in the boiling water
Bring the flame to low & boil it for another 5-7 minutes
Leave the water in the pot & let it settle for a couple of minutes
Pour the tea in the cups