Profile Image

Kahwa Tea with Badam Peanut Chikki By Chef Kunal Kapur

Kunal Kapur
Kahwa Tea with Badam Peanut Chikki is a great combination for chilly winters. Chef Kunal Kapur shares the recipes in detail.

Serves3

Cooking Time10-15 Min

Meal Typetea

Preparation Time10-15 Min

DifficultyMEDIUM

View step by step

Ingredients

  • For Kahwa Tea

    • water as required

    • 1 cinnamon stick

    • 3-4 cloves

    • 4-5 green cardamom

    • few dried rose petals

    • 4-5 saffron strands

    • 1 tsp Kashmiri green tea leaves

    • ¼ tsp mamra almonds

    • dried rose petals

    • ½ tsp honey

  • For Badam Peanut Chikki

    • 1 cup jaggery

    • water as required

    • 1 cup peanuts

    • 1 cup chopped almonds

PREPARATION

  1. 1

    In a vessel, add some water and boil it along with 1 cinnamon stick, 3-4 cloves, 4-5 green cardamom, dried rose petals, 4-5 saffron and 1 tsp Kashmiri green tea leaves.

  2. 2

    Once boiled, filter the tea, add 1/4 chopped mamra badam, rose petals and 1/2 tsp honey to it. Kashmiri kahwa tea is now ready to serve.

  3. 3

    In a pan, add 1 cup jaggery, some water and let it melt properly until it reaches the crackling stage.

  4. 4

    Add 1 cup chopped almonds, 1 cup peanuts to it and mix it well.

  5. 5

    Grease a plate with ghee, add the prepared mixture to it and let it cool down.

  6. 6

    Once cooled, break the chikki into the desired shape.

  7. 7

    Badam peanut chikki is ready to serve with Kashmiri kahwa.

STEP BY STEP