If you have never had Kashmiri Khawa before, it is essentially a fragrant lightly spiced green tea that is also a great digestive aid. It is like green tea but fancier.
Where to find Kashmiri Tea Leaves
I find my Kashmiri tea leaves at my local desi grocer. But if you can’t find them easily, a basic green tea will work. Kashmiri tea is essentially a special type of green tea leaf. You may need to adjust the amount of tea leaves you use to steep your tea as the strength and flavour of the tea changes with the amount of tea leaves used.
How to Avoid a Bitter Kashmiri Khawa or Green Tea
The longer you leave the tea leaves in the hot water, the more bitter the tea will become. So if you prefer a lighter flavour and less of that bitter after taste. Steep the tea in hot, not boiling water. I like to bring the water to a boil, then remove it off the heat and add the tea leaves. Allow the leaves to steep in the hot water for 2-3 minutes and then strain it immediately to avoid over cooking the tea leaves. If find the flavour is just perfect every time I make green tea this way. And Kashmiri Khawa is the same.
Kashmiri Khawa Ingredients
The recipe below uses the spices that I like best in my kashmiri khawa. Most should already be in your spice cupboard. But feel free to adjust the spices to your liking. I like using the whole version of the spices and allowing the water to come to a boil with the whole spices so they can infuse the water with a light flavour. But if you are in a pinch and don’t want to boil water on the stove, just add the whole spices to a tea strainer or make your own tea bag with tea leaves and the spices and let it steep for 3-5 minutes in boiling water in your cup. Then remove the tea bag immediately and serve. You can even reuse the tea bag to make another cup with more hot water. But I would not suggest reusing it more than two or three times.
I like adding saffron, cardamom pod, cinnamon stick and a clove to my kashmiri khawa. I also like adding dried rose petals it adds a very nice light floral flavour to the tea. I found dried rose petals on amazon and they were pretty inexpensive. If you don’t have rose petals you can just skip it, and add a splash of rose water right before serving the tea.
The addition of chopped pistachio or almond nuts to the tea is a nice addition. But is optional. I like the crunch that it adds.
Give some kashmiri khawa a try after your next meal and let me know what you think!
Easy Kashmiri Khawa (Keto, Paleo Whole30)
- 3 cups water
- 1 pinch saffron
- 1 whole cardamom pod (elaichi)
- 1 small stick cinnamon
- 1 whole clove (laung)
- 2-3 dried rose buds or petals (optional – I found dried rose buds on amazon)
- 1 tsp kashimiri tea leaves* (or green tea)
- 1 tbsp rose water
- 1 tbsp chopped almonds & pistachio (optional)
- honey – to taste (optional)
- In a large saucepan boil water with, 1 pinch saffron, cardamom pod, cinnamon stick, clove, dried rose buds (or petals). Bring to a boil.
- Turn off the heat, add the tea leaves. Allow to steep for 3 minutes.
- Strain and serve with a splash of rose water and chopped nuts, if desired. Add a touch of honey for sweetness if you like.
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