Kashmiri Kehwa | How to make Kashmiri Kehwa

By Deviyani Srivastava  |  24th Dec 2015  |  
4.6 from 2 reviews Rate It!
  • Photo of Kashmiri Kehwa by Deviyani Srivastava at BetterButter
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About Kashmiri Kehwa Recipe

A hot comforting beverage that hails from the beautiful Kashmir valley. Kehwa leaves simmered in water with cinnamon, cardamom and the added crunchiness of almonds.

Kashmiri Kehwa is a delicious dish which is liked by the people of every age group. Kashmiri Kehwa by Deviyani Srivastava is a step by step process by which you can learn how to make Kashmiri Kehwa at your home. It is an easy recipe which is best to understand for the beginners. Kashmiri Kehwa is a dish which comes from Jammu and Kashmir cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 4 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Kashmiri Kehwa takes 5 minute for the preparation and 10 minute for cooking. The aroma of this Kashmiri Kehwa make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Kashmiri Kehwa will be the best option for you. The flavor of Kashmiri Kehwa is unforgettable and you will enjoy each and every bite of this. Try this Kashmiri Kehwa at your weekends and impress your family and friends.

Kashmiri Kehwa

Ingredients to make Kashmiri Kehwa

  • 2 tsp Kashmiri green tea or Kehwa tea leaves
  • 4 pinches of saffron strands
  • 2 to 3 cardamoms, slightly crushed
  • 8 to 10 almonds, blanched and sliced thinly
  • 1/2 inch cinnamon stick
  • 2 to 3 cloves
  • 2 tbsp sugar or as per taste
  • 3 cups water

How to make Kashmiri Kehwa

  1. Bring the 4 cups of water to a rolling boil.
  2. Add in cinnamon, cardamom and cloves. Add 1/2 tsp leaves in each cup.
  3. Pour over the tea leaves and keep covered to infuse. Or add the tea leaves straight into the pan, cover and turn off flame.
  4. Dissolve the saffron in a little water separately.
  5. Strain the tea and add the saffron liquid together with almonds.
  6. Serve hot.

My Tip:

Use good quality kashmiri tea. For blanching the almonds, just add them in hot water, peel and slice thinly.

Reviews for Kashmiri Kehwa (2)

Foram Jhaveri4 years ago


Yasmin Bharmal4 years ago

when to add the dry fruits? it's not mentioned

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