The hubby who has studied in says that in lassis are served in huge glasses. on top of the glasses they add 2-3 tbsp of white butter (makhan). and mind you the lassis are very thick.
A spoon is also servedwith the lassi, so that first you have the soft and buttery white butter and then you drink the lassi. this lassi is so heavy that you cannot have any meal or food afterwards. some people also like to have lassi with parathas or with samosa chaat.
We often make lassi during hot summers using a wooden hand blender . do have a mixer and an electric blender, but i prefer to make lassi this way. churning the fresh homemade curd with the traditional hand blender has its own charm. lassi made this way tastes different too. there are many variations of lassi like strawberry lassi, mango lassi.
Lassi is specially relished in hot summers because of its cooling properties. for flavoring the lassi, add cardamom powder or rose water. garnish lassi with cardamom powder and some sliced almonds while serving. adding saffron to the lassi is optional.
Have not added any cream or makhan. also i have added water to the curd while blending it. you have the option to add milk or water. hence this is a light lassi recipe and not a heavy one.
Ingredients:
1 cup Curd (Dahi / Yogurt)1/4 cup Fresh cream4 tablespoons Peanut Butter2 tablespoons SugarSalt , to tasteIce cubes , as desired
HOW TO MAKE LASSI RECIP
➤ 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. used homemade curd.
➤ with a madani or blender or wired whisk just mix the curd till it becomes 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 wired whisk or an immersion blender for the same. another way is to add everything in a blender jar and blend till smooth.
➤here you see a good frothy layer on top.
➤ 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 sweet 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. you can also garnish lassi with a pinch or two of cardamom powder, 2 to 3 saffron strands or chopped dry fruits.
➤ serve sweet punjabi lassi immediately.
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