INGREDIENTS:
2 tsf. kashmiri green tea leaves
6-10 saffron (kesar) strands
1 small piece cinnamon (dalchini)
1 cardamom (elaichi)
1 clove (laung) slightly crushed
1 tsf. honey or stevia
1 tsf. finely chopped almonds (badam)

METHOD:
* Combine saffron strands and 1 tbsp of warm water in a small bowl, mix well and keep aside.
* Boil 2 cups of water in a saucepan, add the cinnamon, cardamom, cloves and honey.
* Cook on a medium flame for approx. 3 to 4 minutes.
* Lower the flame, add the kashmiri green tea leaves, mix well and cook for 2 to 3 minutes, while stirring occasionally.
Strain the tea in a deep bowl using a strainer.
* Transfer the mixture into another saucepan, add the saffron-water mixture and almonds, mix well and cook on a slow flame for 1 minute, while stirring continuously.
* Serve the kashmiri kahwa immediately.