Grind the cardamoms and cinnamon to powder. Crush almonds and keep aside. In a pan pour three cups of water, crushed kahwa tea leaves, sugar, cardamom-cinnamon powder and saffron.
Keep to boil. Boil for five to six minutes till the tea turns light golden. Strain into tea cups.
Sprinkle the finely ground almonds on top of each cup and serve hot.