How to make Kashmiri Kahwa - SK Khazana -

Whenever you visit a Kashmiri home, you will be greeted with a cup of this flavourful tea

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Tea leaves (चाय की पत्ती ), Green cardamoms (छोटी इलाइची)

Cuisine : Kashmiri

Course : Beverages

For more recipes related to Kashmiri Kahwa - SK Khazana checkout Mint Masala Chai, Moroccan Mint Tea, Masala Chai, Chai Masala . You can also find more Beverages recipes like Pannagam Kiwi Falooda with Mango Scoop Green Tea With Fresh Ginger Turkish Coffee

Kashmiri Kahwa - SK Khazana

Kashmiri Kahwa - SK Khazana Recipe Card


Kashmiri food carries with it a delicious nip of all things hot and spicy.  It is a rich tapestry of Indian, Iranian, Afghani and Central Asian styles of cooking. 
Kashmiri cuisine has some vantage ingredients: that is dry ginger, fennel, red chillies, curds and mustard oil. Even though it is dominated by non-vegetarian fare, the vegetarian delicacies manage to carve a niche for themselves.  One of the typical ingredients in a lot of Kashmiri delicacies is the Kashmiri ver which is a doughnut-shaped cake of ground spices with a strong and pungent aroma. And yes how can one forget the scent of saffron, which forms an important part of this cuisine. 
Riffling through the books of history one discovers that it was the invasion by Timur in 15th century that left a legacy of Kashmiri cuisine. With time there was an influx of skilled workers as also cooks from Samarkand whose descendants came to be known as Wazas or the master chefs of Kashmir. Wazwan is a unique concept in the world of Kashmiri cooking. Other influences are that of the Muslim and Rajput styles of cooking. A fantastic blend of all these is witnessed in the ultimate formal Muslim banquet called the Wazwan.

Prep Time : 6-10 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Kashmiri Kahwa - SK Khazana Recipe

  • Tea leaves 1 tablespoon

  • Green cardamoms crushed 8-9

  • Cinnamon stick 1 inch

  • Saffron a few stra to garnish

  • Almonds roughly chopped 5-6

  • Honey 1/4 cup


Step 1

Heat 3 cups water in a deep non-stick pan. Add green cardamoms, cinnamon and saffron and let the water come to a boil.

Step 2

Add the tea leaves and almonds and continue to boil for 1 minute more. Add honey and mix well.

Step 3

Strain into a kettle and pour into individual cups. Garnish with a few saffron strands and serve hot.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.