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Kashmiri Tea Recipe By Chef Fauzia

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Hina from Karachi
Ingredients
  1. 1 tsp. Loose Tea (Lipton, Red Label, Tappal, or any of your preference.)
  2. 4 Cardamom Pods (Choti Ilaichi) (bruised)
  3. 1 small Cinnamon Stick (Dal Cheeni) (broken upin half)
  4. A pinch of Saffron Threads (Zaffron) (this gives the tea the pink color.)
  5. 4 cups Water
  6. 2 tbsp. Almonds (Baadaam) (finely powdered)
  7. Honey (Shehed) (to taste)
Method
  • Combine all of ingredients above except the honey and almonds in a saucepan. Bring to a boil on a medium flame. Reduce heat to a simmer and let it simmer for 5 minutes.
  • Add a teaspoon of almonds in the bottom of each cup for serving and pour the hot tea over. Sweeten with honey to taste before serving.
  • Note: Yield: 6 Servings, Degree of Difficulty: Easy
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