Heat water in a vessel. Add the Kashmiri tea or green tea, salt and baking soda. Cook stirring constantly till the water reduces to 1 cup. Add the cardamons and star aniseed. Now add the ice cold water and cook till it changes colour or reduces to 1 and 1/2 cup. Meanwhile heat the milk at the side along with the sugar.

When the tea is done, switch off the flame. Use a strainer and add the tea to the hot milk until the colour seems the pink you desire. Garnish with almond and pistachio slivers. Enjoy!