Chef Sunil Chauhan

Ingredients

• Take the cinnamon, cloves, black peppercorn, dry ginger, and green cardamoms in a mortar-pestle. Crush them lightly.
• Make a coarse powder of walnut if you are using it, it could also be chopped or crushed in the mortar-pestle.
• Take the water in a pan and place it on the stove on a medium flame.
• Add the cinnamon, black peppercorn, cloves, dried rose petals, saffron strands, dry ginger, sapistan, Mulethi, Banafsha, and kahwa tea leaves into the water.
• Let the water come to boil on a medium flame for 10 min.s
• Switch off the flame. Place the pan on the kitchen counter.
• Put almond sliver and walnut into each teacup.
• Pour Kahwah in small cups using a tea strainer
• Add 1 teaspoon of honey to each cup and stir well.
• Kahwah is ready to serve.
• You could skip Banaksha and sapistan if you don’t have these. These spices are available in health stores, supermarket or online.
• Kahwah tea leaves could be added less or more as you prefer.