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pakistani

Kashmiri Pink Tea with Nuts

This baked dish pairs green tea leaves with whole milk, sugar and pistachios. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Snack Breakfast
easy
Balanced Vegetarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

21 g Protein
71 g Carbohydrates
33 g Fat
5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 8g green tea leaves 0 kcal
  • 426g water 0 kcal
  • 426g whole milk 260 kcal
  • 40g sugar 155 kcal
  • 24g pistachios (chopped) 139 kcal
  • 16g almonds (chopped) 93 kcal
  • 1g cardamom powder 3 kcal
  • 1g baking soda 1 kcal
  • 1g salt 0 kcal

Cooking instructions

  1. green tea leaveswaterbaking soda
    In a small pot, bring water to a boil. Add green tea and baking soda; boil 2 minutes until the liquid deepens in color.
  2. green tea leaves
    Reduce heat and simmer 3 minutes. Remove from heat and strain into the pot to remove tea leaves.
  3. whole milksalt
    Return to low heat. Add milk and salt; heat gently until steaming (do not hard boil).
  4. sugarcardamom powder
    Stir in sugar until dissolved, then add cardamom.
  5. pistachios (chopped)almonds (chopped)
    Pour into a mug and top with chopped pistachios and almonds.

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