Sunday, 11 December 2011

Kashmiri Pink Tea

·         6 tsp green tea leaves
·         Half tsp green cardamom seed
·         Fresh milk
·         1 tsp of bicarbonate of soda
·         1 pinch of salt
·         6 tbsp sugar or to taste
·         Almond and pistachio nuts (grated) as required
·         Fresh cream (optional)
·         ¼ tsp pink food colour
·         2 whole cloves
·         18 cups water
       Pour water in a heavy-based large pan. Add tea leaves, salt, cloves and seeds of green cardamom. Bring to boil reduce heat and simmer briskly for 15 minutes. Add soda bicarbonate ½ tsp and add ½ glass cold water. Boil again. Again put ½ tsp soda bicarbonate and ½ glass water and boil and simmer again add ¼ tsp. pink food color. Remove from heat, strain and keep aside. Qahwa is ready. It can be stored for a month in fridge. With this Qahwa prepare Kashmiri Pink tea within minutes. Boil the milk with ground cardamom, almonds and pistachio over low heat. Fix the quantity of milk by the colour of the tea you want. Greater the quantity of milk, lighter will be the colour of tea. Pour a little prepared Qahwa in the milk - 1or2 tsp is sufficient for making a cup. Bring to boil, add sugar and simmer for 10 minutes over low heat. Add a little cream and garnish with some more pistachio. Kashmiri Pink Tea is ready.