In a saucepan, bring the water to a boil.
Add the Kashmiri tea leaves to the boiling water and let it simmer for 5 minutes.
Stir in the sugar and continue simmering for another 2 minutes.
Pour in the milk and add the saffron, crushed cardamom pods, cloves, and cinnamon stick.
Allow the tea to simmer gently for 5-7 minutes, stirring occasionally.
Once the tea is fragrant and infused with spices, remove it from the heat.
Strain the tea into cups or a teapot, discarding the tea leaves and whole spices.
Serve hot and enjoy the aromatic flavours of Kashmiri tea.
