Kashmiri Chai
by #Maheen Rafay
Ingredients for Kashmiri Chai
4 cups chilled water
4 teaspoons any Kashmiri Tea Leaves.
4 cardamom pods (ellaichi)
1 Badyan ka phool
2 teaspoons of sugar for later
I don’t like it with salt
2 drops of wilton red color
Procedure:
Boil all these ingredients together on high flame till half of it is left.. Then add two cups of Chilled water and let it boil, reduce the flame to the minimum as soon as your mixture begins to boil let it boil until just cups left. Add color. The water will turn burgundy in color. This means your Kahva is ready. Take milk in another vessel, bring it to boil and add this kahva to the milk till the desired pink color appears. This kahva can be stored in a glass container up to 2 days.
Serve with finely crushed nuts sprinkled over the tea.