Refreshing & Pure Kashmiri Kahwah with Almonds and Saffron in Khosa
When it comes to Kashmiri tea, you all hear about Kashmiri Kahwah. Refreshingly awesome, light and royal in its taste.
What exactly is Kashmiri Kahwah?
Kahwah is primarily consumed by Kashmiri people during breakfast and evening time. It is best enjoyed as a light brew. It contains the kahwah leaves, almonds, Saffron, Cardamom(elaichi) and Cinnamon(dalchini)
After boiling water to its full, the kahwah leaves are put into it. Don’t boil it to the extreme. Otherwise all the color and the presentation will go for a toss. Kahwah leaves are grinded for the best taste. Traditionally, they are grinded in a Wokhul. Wokhul is a small or big vessel made of stone which is used to grind all kinds of things inside.
Almonds are grinded and put in a Kenze Khos. Khos is made of Brass or Copper and the Kenze is the stand for Khos as you can see in the picture.
Some strands of saffron are also put to give it a more enhanced taste. Cardamom and very small amount of Cinnamon powder are used for the rich flavor.
After the tea is made, it is carefully put into the Khos.
The actual traditional method of preparing Kahwah is in a Samovar. Samovar will be covered later in the future posts.
You will also observe a kashmiri Snack besides the tea or Taktich. Taktich is a traditional Kashmiri bakery product which is primarily consumed with the tea.
P.S. Wikipedia says that Kahwah is one of the Green Tea. I might disagree with it because somehow I feel that there is a slight taste difference between them.
Do leave your comments below.
Follow High On Food on Instagram too!