Eatlearncook

Have you ever heard of pink Kashmiri tea? Whenever there's a stormy night I just dream of a nice cup of this tea. Last night I had to settle for a hot Milo. Why you ask? This tea takes 2-3 hours to be made just right.
Kashmiri tea termed pink tea is made from boiling a special kind of green tea leaves 3-4 times with iced water till you get a red amber tea or Qehwa as we call it. The most interesting part of the tea is that you actually add some salt with the sugar which makes it a salty sweet fragrant concoction.
Here's my recipe for Pink tea :
In a saucepan add:
2 tsp kashmiri green tea leaves
1/2 tsp baking soda
9 cups of iced water.
4-6 pods cardamom
1 cinnamon stick
Salt and sugar to taste

Heat over a full flame stirring continuously till you reach boiling point. Now start "pulling" by filling a ladel with the boiling tea raising it high above the pot and letting it splash in the pot. Continue pulling till you end up with one cup of brewed tea instead of three. You'll notice the tea starting to foam now as you mix. Now add three cup more of iced water and repeat till you have one cup ag*in. Do this one more time but now only boil till you have about 2 cup left (didn't say it was easy). By now you should have ended up two cups of ruby/amber coloured brewed tea or Qehwa. This is the base concentrate of your drink. Allow to cool then strain and store in a jar or bottle until you're ready to use this. The Qehwa can be stored up to two weeks in a clean bottle in the fridge.
When you're ready to enjoy the tea, you need about a 1/4 cup of the qehwa per 3-4 cup milk. Heat in a saucepan, add cold milk and bring to a simmer. Top with chopped pistachios and enjoy your pink tea 🌹.
Also if you're wondering how I ended up with a beautiful shot of the tea although I didn't even make it? This is from a shoot the talented did for me 💕

I know I've been raving about Gulab jaman alot but I literally can't stop making or eating these bad boys. Soft dough balls made of milk whey are fried until brown and then they sit in a golden cardamom saffron simple syrup. They swell up to twice their size and the result is like a pillowy fluffy donut dripping with a light fragrant syrup. Best way to describe them is if a Greek donut went to India on an exchange program g*ined some weight, fluffiness and an ethnic flavour.
I can write a book about these but one thing I can tell you that they are the king.. No wait the QUEEN of sweets because they run the world of Indian and Pakistani desserts.
They are enjoyed all year round but particularly popular in winter as they are served in their syrup which is still warm. If you want to see how they are made.. just scroll down into my feed I've raved about these in a reel before 👇. If you want to order these slide into my DMs !
📷 by the talented . Be sure to check out her page guys!
Do you have a favourite dessert from your culture? Tell me about it!.