In a large saucepan, add 4 cups of cold water, 3 tablespoons of Kashmiri tea leaves, 1 star anise pod, a 1-inch cinnamon stick, 3 cloves, and 5 green cardamom pods. Bring the mixture to a rolling boil over medium-high heat while stirring occasionally.

Once boiling, carefully add ¼ teaspoon of baking soda and ⅓ teaspoon of salt. Reduce the heat to low and let the mixture simmer uncovered for about 15-20 minutes.

After simmering, pour in 2 cups of ice-cold water from a height. Aerate for 10 minutes.

Once aerated, strain the kehwa into a storage container using a fine mesh sieve, discarding the solids.

To make the chai, bring 1 cup of milk to a gentle boil. Stir in 1-2 tablespoons of sugar, then add the prepared kehwa.

Cover the saucepan and let the chai steep for 2-3 minutes off the heat.

Top each cup with crushed almonds and pistachios. Serve hot with snacks.