Heat 2 cups of ice-cold water in a saucepan on a medium to high flame and put 10 pods of green cardamom (split), 1 piece of star anise (optional), and 2 pieces of cinnamon (inch-size sticks, optional) in it. When you see bubbles in the water, add 3 tbsp of green tea in it. When the tea starts boiling add ½ tsp of baking soda to it. When the bubbles subside, add ¼ tsp of salt to it as well.

Now, stir the tea as shown and cook it until the amount reduces to less than half and the tea become thicker and darker in color.

At this stage, add 2 cups of ice-cold water to it again. Stir and cook it in the same way until it reduces to half of the quantity. Then again add 2 cups of water and cook it to reduce to two cups of tea, finally.

Strain the tea (kahwa) in a tea pot. Keep it aside.

In another saucepan, heat 1.5 cups of milk on a medium to high flame and add 2 tsp of sugar in it. Stir and cook it so that the milk becomes foamy. When done, add the tea (kahwa) you have made earlier. Mix well and bring it to a boil.

Your homemade Kashmiri pink tea is ready. Pour it hot in a cup to serve.

Garnish it with chopped pistachios and almonds. Enjoy!