TOTAL TIME : 10 MIN
RECIPE TYPE: beverages
SERVES: 2 glasses
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
- 2 cups chilled fresh curd/dahi or yogurt
- 1.5 to 2 cups chilled water or milk
- 10 to 12 tbsp sugar or add as per taste
- 1 tsp cardamom powder or 2 tsp rose water
- a few strands of saffron/kesar (optional)
- 6 to 8 ice cubes (optional)
- 1 to 2 tbsp chopped or sliced dry fruits (optional)
INSTRUCTIONS
- in a mortar, take 8 to 10 cardamom pods and crush them. remove the husk and crush the seeds. crush to a fine powder.
- in a bowl or pan, take 2 cups fresh chilled yogurt. i used homemade curd.
- with a madani or blender or wired whisk just mix the curd till it become smooth.
- the curd should be smooth before you add other ingredients to it.
- add 10 to 12 tbsp sugar or as required.
- then add 2 cups chilled water. you can also add 2 cups chilled milk, instead of water. the consistency of this lassi is neither thin nor thick. if you want a thick lassi, then add 1 to 1.5 cups water.
- now churn the madani in the lassi mixture.
- keep on churning till the sugar dissolves and you see a nice frothy layer on top. you can also use an immersion blender for the same. another way is to add everything in a blender jar and blend till smooth.
- now add 1 tsp of the crushed cardamom powder and a few saffron strands. as a substitute for cardamom powder, you can also add 2 tsp of rose water. you can also skip all the flavoring ingredients, if you don't have any.
- just mix with the madani again. add ice cubes and mix again.
- pour lassi in tall glasses and serve. if you want, you can also top the lassi with 1 to 2 tbsp of malai (cream which collect on top of milk) or 1 to 2 tbsp of unsalted white butter/makhan.
- garnish lassi with a pinch or two of cardamom powder, 2 to 3 saffron strands or chopped dry fruits. serve sweet punjabi lassi immediately.
