Kashmiri Chai (Pink Tea)

Food Fusion brings you a simple step by step Kashmiri Chai Recipe (Pink Tea) to enjoy in the winters. It’s our version tailored to Pakistan taste.

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For Kehwa:

  • Paani (Water) 4 cups
  • Kashmiri tea leaves 4 tsp
  • Badiyan ka phool (Star anise) 1
  • Cloves (Laung) 3-4
  • Elaichi (Cardamom seeds) crushed ½ tsp
  • Namak (Salt) ½ tsp or to taste
  • Baking soda ¼ tsp
  • Thanda pani (Chillled water) 2 cups

For Kashmiri Tea:

  • Doodh (Milk) 2 & ½ cup
  • Badam (Almonds) crushed ½ tbs
  • Pistay (Pistachio) crushed ½ tbs
  • Cheeni (Sugar) to taste (optional)
  • Kehwa 4 tbs or as required
  • Badam (Almonds) crushed for garnishing
  • Pistay (Pistachio) crushed for garnishing


In kettle, add water,kashimiri tea leaves,star anise,cloves,cardamom seeds,salt and baking soda,bring it to boil.

Let it simmer for 20-30 minutes until it reduces to half.

Add chilled water and mix well for 8 to 10 minutes and cook for 5 minutes.

Strain and set aside, kehwa is ready and can be refrigerated for up to 4-5 days.

For Kashmiri tea,in kettle,add milk,almonds(crushed),pistachio(crushed),sugar (optional)and give it a good mix.

Add kehwa and cook for few minutes.

Finally pour the tea in cups,add almonds(crushed) and pistachio(crushed).

Kashmiri tea is ready.

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