Kahwa Recipe | How To Make Kahwa Tea | Flavoured Tea Recipes | Kashmiri Kahwa | Varun | Rajshri Food

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Learn how to make Kahwa at home with our Chef Varun
Introduction - 0:00

How To Make Kahwa Decoction - 1:02
2 cups Water
1-inch Cinnamon Stick
4 Cardamom Pods
Saffron Strands
1 tsp Green Tea Leaves
1 tsp Dried Rose Petals

Alternative Options to Sweeten the Kahwa - 2:33

How To Make Kahwa - 2:56
2 tbsp Sugar
Almond Slices ( for garnish)
Saffron Strands ( for garnish)
Dried Rose Petals ( for garnish)


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About Kahwah
Kahwah also transliterated (qehwa, kehwa or kahwa) is a traditional green tea (Camellia sinensis) preparation consumed in Afghanistan, Pakistan, some regions of Central Asia, and in northern India, especially in Kashmir Valley.

The Kashmiri Kahwah tea is made by boiling green tea leaves with saffron grown in Kashmir, cinnamon bark, cardamom pods, and occasionally Kashmiri roses to add a great aroma. Generally, it is served with sugar or honey and crushed nuts, usually almonds or walnuts. Some varieties are made as an herbal infusion only, without the green tea leaves. Traditionally, kahwah is prepared in a copper kettle known as a samovar. Sometimes milk is added to the Kahwah, but this is generally given to the elderly or the sick. Peshawari Qehwa (a variety of Kahwah found in Khyber Pukhtoonkhwa) is traditionally made with Jasmine tea and green cardamom.

Today, this historically popular drink is usually served to guests or as part of a celebration dinner, and saffron (kong) is added to the kahwah for special visitors in Kashmir. It is often served in tiny, shallow cups.