In a large saucepan, combine cold filtered water, Kashmiri tea leaves, star anise, cinnamon stick, cloves, and green cardamom pods. Bring to a rolling boil over medium heat for about 8–10 minutes.

Add a pinch of baking soda and salt once boiling, then reduce heat to low and simmer for 15–20 minutes, stirring occasionally.

Aerate your tea by adding ice-cold water from a height. Pour the tea back and forth between two containers for 10 minutes to achieve the pink hue.

Strain the kehwa into a clean bowl or container, discarding the spices and leaves, then cool and store in the fridge.

Bring milk to a gentle boil in a separate saucepan and add sugar, stirring until dissolved.

Pour the kehwa into the boiling milk, stir well, and let it simmer on low heat for an additional 2-3 minutes.

Pour the tea into serving cups and garnish with crushed almonds and pistachios.