Heat 2-3 cups of water in a saucepan.
Add the cinnamon stick with slightly crushed cardamoms to the hot water. Once the water comes to a boil and gets the flavor, add the cloves too.
Let the water simmer for 3-4 minutes, and add the tea leaves. The color of the water will change due to the tea leaves. At this point, add a few strands of
saffron and brown sugar.
Stir occasionally and bring the tea to a boil.
Let the mixture simmer on a medium flame for 1-2 mins.
Take a few strands of saffron and rose petals in a separate bowl and add 1 tbsp of warm water.
Strain the tea in a deep bowl and add the saffron mixture to the bowl.
Add chopped almonds and walnuts to the Kashmiri tea and stir well.
You will notice the color of saffron coming through the hot drink.
10. Kashmiri kahwa is ready to serve. Garnish the hot Kahwa with saffron strands before serving.
Green is the preferred tea. Combined with cinnamon and cardamom, and served with a touch of saffron. Garnish with chopped almonds and thinly sliced orange or lemon slices, if desired..