- In a mortar, take 8 to 10 cardamom pods and crush them. Remove the husk and crush the seeds. Crush to a fine powder.
- 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 it 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 with a pinch or two of cardamom powder, 2 to 3 saffron strands or
Sweet Flavored Punjabi Lassi
#myrecipe
By Dhrushita morjaria
Nov, 3rd
635
Servings
4 persons
Cook Time
10 minutes
Ingredients
3
- 5
Ingredients
- Curd
- Water & Milk
- Sugar
- Cardamom powder
- Saffron
Instructions
Notes/Tips
This recipe can be doubled or tripled. If you want then you can store it in fridge for 1-2 days. No need to add ice cubes, if you plan to store lassi in fridge.
