Kashmir Kehwa (Kehva) Herb Tea:
4 teaspoons kashmiri green tea
4 pinches saffron
2 cardamoms, slightly crushed (elaichi)
8 blanched almonds, chopped (badam)
1 cinnamon stick (dalchini)
2 cloves (laung)
2 tablespoons sugar or honey
Boil 3 cups of water along with cinnamon, cardamom and cloves and pour over the tea. Leave to infuse over a very low flame for 10 minutes.
Meanwhile, dissolve saffron in a little water by rubbing it gently.
Strain the tea and add the saffron liquid together with almonds.
Sweeten if you like and serve hot.