Authentic Kashmiri Kahwa Recipe

05 Jan Authentic Kashmiri Kahwa Recipe

Last Updated on January 5, 2025 by blessmyfoodbypayal

Authentic Kashmiri Kahwa Recipe with step wise pictorial and video method.

Kashmiri Kahwa is an aromatic, traditional hot beverage steeped in the rich culinary heritage of Kashmir. This exquisite drink is celebrated for its warm, soothing flavor and numerous health benefits.

Renowned for its subtle golden hue and invigorating aroma, Kahwa embodies the essence of Kashmiri hospitality and is often served as a symbol of welcome and warmth.

The star element of this recipe is Kashmiri Kahwa leaves, which is known for it’s mild and earthy flavor. These Kahwa leaves are the only one which has no substitute.

To make this recipe, you need to have only and only particular Kahwa leaves. We are mentioning this because we have seen people making it with green tea leaves as well, whereas it is not at all the right ingredient to use for making Kahwa.

You must get it to your nearby grocery store on asking Kashmiri Kahwa or otherwise can conveniently get it online.

This Kahva has been in the making in our house since decades. But before shooting a video for this recipe, we just thought of having a teat-e-teat with our very own talented friend Dr. Sunanda Pandita, who has previously also guided us in the making of Kashmiri noon chai and Nadir mattschh recipe .

She being hailing from Kashmir originally is always a great guide and help, especially when it comes to kashmiri cuisine.

Even if we already know the recipe, we always find it safe to consult her so that we shouldn’t miss any traditional touch, because we believe that traditional recipes should never be played with and their originality must be safeguard by all means.

So this post too, came to existence after consulting with her.

Thanks to Dr. Pandita for being always there.

What makes Kahwa truly special is the ritual of its preparation and the love with which it is served

The tea is usually accompanied by Kashmiri breads like “bakarkhani” , “Girda” , “Telvor” ,  “sheermal,” adding to the authenticity of the experience.

IMPORTANT THINGS TO REMEMBER WHILE MAKING KASHMIRI KAHWA

1. The top most important thing is to use only authentic Kashmiri Kahwa leaves and not the green tea leaves.
2. Be careful while adding the kahwa leaves in water. You need to measure it by pinches and not by spoons. Kahwa will taste bitter if leaves will be added in higher quantity.
3. There are some of the optional ingredients mentioned and it’s good if you use them. They will surely add their flavours but in the absence of them, don’t think you can’t cherish this kahwa. Go ahead with the basic ingredients like cinnamon and cardamom. They are enough to contribute a subtle warmth, fragrance and depth to the drink.
4. Do not brew saffron and rose petals with other ingredients in water. Rose petals may take a leap over the kahwa taste and flavour and you may end up drinking hot rose drink with a hint of kashmiri kahwa… Lol.
5. Also, as the kahwa is served after sieving unlike Kashmiri noon chai, the saffron and rose petals will go waste. That’s why it is suggested to put these 2 ingredients, ofcourse almonds too, in cups only and not while brewing.
6. Almonds shouldn’t be completed powdered but they should remain coarsened. This not only enriches the kahwa but also adds a delightful crunch, making each sip a unique experience.
7. After making kahwa, do not leave it for a long. More the fresh more the delicious. In rare situation, you can store it for an hour or so.
8. This cherished drink is not only a treat for the taste buds but also a remedy for the soul. A perfect companion for chilly evenings or moments of quiet reflection.

STEP WISE PICTORIAL RECIPE AUTHENTIC KASHMIRI KAHWA RECIPE 

Take a pan and add water, kahwa leaves, sugar, piece of cinnamon, green cardamom (crushed), dry ginger powder and black pepper powder. The quantity of ingredients is given in the recipe card below at the bottom of the post.

Initially put on high heat.

When the water begins to boil, turn the heat to low medium and let water boil for 3 minutes.

While the water is boiling, prepare the serving cups. For that, coarsely crush the almonds.

Put them in the serving cups. Add saffron and rose petals. Keep aside.

By now, water is sufficiently boiled and leaves have released their beautiful colour and flavours.

Immediately sieve the kahwa in serving cups.

Enjoy hot.

NOTES

1.  Do not add kahwa leaves in excess. It will turn the taste of kahwa bitter.

 2. Everyone has his own liking for sugar in  any beverage but personally speaking, bit of more sweet kahwa tastes   better. Rest choice is yours.

 3. Dry ginger powder, black pepper powder, dry rose petals and saffron are optional and kahwa made without all these ingredients will also taste good. Though every ingredient has its own properties and these too add the flavours.

AUTHENTIC KASHMIRI KAHWA RECIPE – RECIPE CARD

Authentic Kashmiri Kahwa Recipe

blessmyfoodbypayal

Authentic Kashmiri Kahwa Recipe: A fragrant blend of green tea, saffron, cardamom, cinnamon, and almonds, offering warm, spiced comfort.

Print Recipe Pin Recipe

Prep Time 2 minutes mins

Cook Time 5 minutes mins

Course Beverages & Drinks

Cuisine Kashmiri

Servings 2

Ingredients

  

FOR MAKING KAHWA (2 CUPS)

• 2 serving cups water
• 2 pinches of kahwa leaves
• 2 tsp sugar (or as per taste)
• Small piece of cinnamon stick
• 1 green cardamom (crushed)
• Pinch of sonth/dry ginger powder (optional)
• 1/8 to 1/4 tsp of black pepper powder (or as per taste - optional)

FOR SERVING

• 4-6 crushed almonds (or as per your liking)
• Pinch of saffron (optional)
• 2 pinches of dry rose petals (optional)

Instructions

 

• Take a pan and add water, kahwa leaves, sugar, piece of cinnamon, green cardamom (crushed), dry ginger powder and black pepper powder.
• Initially put on high heat.
• When the water begins to boil, turn the heat to low medium and let water boil for 3 minutes.
• While the water is boiling, prepare the serving cups. For that, coarsely crush the almonds.
• Put them in the serving cups.
• Add saffron and rose petals. Keep aside.
• By now, water is sufficiently boiled and leaves have released their beautiful colour and flavours.
• Immediately sieve the kahwa in serving cups.
• Enjoy hot.

Notes

• Do not add kahwa leaves in excess. It will turn the taste of kahwa bitter.
• Everyone has his own liking for sugar in any beverage but personally speaking, bit of more sweet kahwa tastes better. Rest choice is yours.
• Dry ginger powder, black pepper powder, dry rose petals and saffron are optional and kahwa made without all these ingredients will also taste good. Though every ingredient has its own properties and these too add the flavours.

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