Liquid Friday: Kahwa/Kehwa

A blessing for good health,green tea increases metabolism and may aid in weight loss,as per studies.It is also high on antioxidants,with one cup of green tea containing ten times the antioxidants found in fruits and vegetables(- by an estimate) .

KAHWA/KEHWA
From the 'Heaven On Earth' Kashmir region of India,the soothing Indian version of green tea is also famous in parts of Pakistan and Afghanistan.Green tea slowly infuses and marries the fragrant flavors of cinnamon and green cardamom to make a great tasting,warming,comforting beverage.

Cooking Time : 15 minutes
Servings : 3

INGREDIENTS
3 cups water
1 teaspoon green tea
2 cinnamon sticks
4 almonds - cut into slivers or crushed
Pinch of green cardamom powder
Pinch of saffron(Optional)
Sugar/honey to taste

METHOD
Take the water,green tea and cinnamon sticks in a vessel and bring to a boil on medium heat.
Once the water reaches a boil,add the sugar/honey,and reduce the flame to low.Simmer for the next five minutes,letting the tea infuse beautifully.
Strain this golden brown colored tea decoction and return it back to the vessel on lowest possible heat.Now,tip in the almonds,green cardamom powder and saffron,if using.Cover and simmer it further for two more minutes.Pour into cups.

NOTE
1. Traditionally,Kahwa is made with fresh Kashmiri green tea in a large brass kettle,called samovar.These kettles have a central cavity where burning charcoal is placed.All  ingredients are filled around the cavity and the green tea allowed to brew.However,since most non Kashmiris do not have access to fresh Kashmiri green tea or a samovar,over here it has been prepared in an ordinary vessel with regular green tea instead.
2. If crushing the almonds,they should be crushed to a coarse powder.

This work by Fahad Khan is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.

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