Boil water in a pot and add the Kashmiri green tea leaves and baking soda.

Let the mixture simmer for about 30 minutes, stirring occasionally until it reduces and the color changes.

Strain the tea into another pot, then bring it back to a boil.

Add the milk and heavy cream, then mix well.

Stir in sugar and cardamom powder, adjusting to taste.

Serve garnished with chopped pistachios and almonds.