Yields: 4 cups
4 cups water
1 tsp Kashmiri Tea
a pinch saffron strands
Sugar or Honey to taste
1 small piece cinnamon stick crushed coarsely
2 tbsp finely flaked Almonds
4 Cardamom pods, bruised
Boil the water and transfer to a teapot.
Put in the tea and cinnamon, saffron strands and cardamoms.
Allow to steep for about 5 minutes.
Put a teaspoonful of almonds in each cup.
Pour the tea over the almonds, sweeten to taste and serve hot.
Tip: Do not discard strained tea leaves. Add them to the soil of rose plants, to act as an excellent Manure. If you have many plants, feed one a day, in rotation.