Rosewater Cardamom Tea


Everyone that knows anything about India knows that we have an unnatural love for tea and for good cause – It’s amazing!

There are an insane number of teas in India and every person has their favorite. My favorite by far is adrak vali chai or ginger tea, with rosewater cardamom or gulab jal aur elaichi vali chai being a close second. The rosewater adds a light and floral flavor to the tea, while the cardamom brings a heavier aromatic flavor to the tea. Together this balances out to a light summery tea that you can drink by the gallon.

Rosewater is very popular in India! We use it in tea, desserts, cosmetics, lotions, prayer ceremonies, and nearly anything else you can imagine. It has many benefits cosmetically speaking but even ingested it has health benefits. Benefits such as being rich in antioxidants and said to aid in the treatment of indigestion and headaches. Couple that with all of the goodness that goes with cardamom and you have yourself a slam dunk.

I prefer this tea black and hot but you can have it iced or with cream.

Rosewater Cardamom Tea

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Recipe by Priya Course: DrinksCuisine: OmaniDifficulty: Easy


Prep time


Cooking time






  • 3 cups water

  • 2 ounces rose water

  • 5 pods of green cardamom, crushed

  • 2 tea bags of cardamom black tea

  • Cardamom sugar, to taste


  • Bring the water and cardamom to a light boil.
  • Add in tea bags and boil for 1 minute.
  • Add in rosewater and boil for 1 minute.
  • Serve hot with cardamom sugar cubes.

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