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Two and a half cups of milk
A small bowl of sweet boondi
Two tablespoons sugar
Two tablespoons cashew powder
A small spoon of cardamom powder
Pinch Vilay Saffron (soaked)
For The Garnish
2 tbsp almond (badam) slivers
1
1. To make the kesar kahwa at home, transfer the mixture back into a saucepan.
2. Add the Vilay Saffron-water mixture.
3. Also, add the almonds, mix well and cook Kashmiri kahwa on a slow flame for 1 minute, while stirring continuously. You will notice the colour of the saffron coming through.
4. Serve the Kashmiri kahwa immediately garnished with saffron strands.
Ingredients
Two and a half cups of milk
A small bowl of sweet boondi
Two tablespoons sugar
Two tablespoons cashew powder
A small spoon of cardamom powder
Pinch Vilay Saffron (soaked)
For The Garnish
2 tbsp almond (badam) slivers
Directions
1
1. To make the kesar kahwa at home, transfer the mixture back into a saucepan.
2. Add the Vilay Saffron-water mixture.
3. Also, add the almonds, mix well and cook Kashmiri kahwa on a slow flame for 1 minute, while stirring continuously. You will notice the colour of the saffron coming through.
4. Serve the Kashmiri kahwa immediately garnished with saffron strands.
