Simmer 200 ml green tea with 2 crushed cardamom pods and 5 saffron strands for 5 minutes.
Strain into a kulhad.
Stir in 1 tsp sugar and 0.5 tsp rose water.
Top with 4 crushed pistachios.
Serve in small cups with walnuts after a winter lunch.
Enjoy your drink!Curated & designed by Sudeep Sachdeva
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