Saffron Cardamom Lassi is refreshing, cooling, creamy, flavorful, delicious, and satisfying. It comes together in five minutes and tastes no less than a dessert!
This recipe is to give a pleasant twist to the traditional lassi. Saffron Cardamom Lassi is easy to make and will remind you of Shrikhand. For me, it is a drinkable Kesar Elaichi Shrikhand!
What is Lassi?
Lassi is a popular and traditional yogurt-based drink that originated in North India. This delicious drink is a blend of yogurt, cold water or ice, and spices. There are two types of lassi, salty and sweet, and sweet lassi most often includes sweeteners and fruits.
About Saffron Cardamom Lassi
Kesar Elaichi Lassi, a blend of yogurt flavored with cardamom and saffron, is sweet, thick, soothing, delicious, and refreshing. Lassi is my absolute favorite drink, and sometimes I like to treat myself and my family by making the special lassi.
It goes perfectly with your lunch or dinner or when you invite guests. Or it can also instantly satisfy your dessert craving with fewer calories. The lassi is made with yogurt packed with protein and calcium. You can add less sugar to make this drink healthier.
Making Saffron cardamom Lassi is straightforward, quick, and easy. All we need is a good blender; throw all the ingredients into the blender and blend until everything is combined to a smooth consistency.
The lassi can also be made without a blender, and you can use a whisk to make the lassi. First, whisk the yogurt until it becomes smooth, and then add the rest of the ingredients. Then mix well using a whisk until the sugar dissolves and the lassi becomes frothy.
I do not like to add water or milk to my lassi. But if you prefer a thin lassi, you can use a half cup of cold water or milk.
Why You Will Love This Drink
- It is refreshing, delicious, and soothing.
- This lassi is sweet and flavored with saffron and cardamom.
- It tastes no less than a dessert.
- A few ingredients are required, and it comes together in less than five minutes.
- The recipe gives an interesting take on the traditional lassi.
- It can be served with lunch or dinner or as a snack between meals.
Ingredients
- Yogurt: I prefer to use whole milk yogurt to make lassi for a rich and creamy taste. I have used plain Homemade Yogurt, but you can use store-bought or Greek yogurt. If using Greek or thick yogurt, add more ice or cold water for the right consistency. You can also add milk to thin the consistency if you prefer. Whichever yogurt you use, make sure it is not too sour.
- Sweetener: I have added organic cane sugar to make the lassi sweet, but you can use white granulated sugar. Or instead of sugar, you can add honey or agave to make the lassi sweet.
- Saffron: It adds a beautiful color, aroma, and flavor. It also gives the satisfaction of dessert.
- Cardamom Powder: It provides flavor and makes the lassi delicious.
- Salt: A pinch of salt will enhance the flavors of the lassi and will beautifully cut the sweetness.
- Pistachios: I have garnished the lassi with some chopped pistachios. However, it is optional, or you can garnish the lassi with your choice of chopped nuts.
How To Make Kesar Elaichi Lassi
- Soak saffron strands in 1 tablespoon of warm water for five minutes.
- Add yogurt, sugar, soaked saffron with its water, cardamom powder, a pinch of salt, and ice into the blender.
- Blend until everything is mixed well and has a smooth consistency.
- If you want a thinner consistency of your lassi, add more ice or cold water.
- You can also add some milk if you prefer.
- Pour Saffron Cardamom Lassi into the serving glasses, top with chopped pistachios, and serve chilled.
Serving and Storing Suggestions
- Pour the chilled saffron cardamom lassi into the serving glasses and serve as it is.
- Or garnish the lassi with chopped pistachios or almonds and saffron stands.
- Lassi can be served with or after lunch or dinner.
- Or it can be a great snack between meals.
- If you like to drink smoothies for breakfast, you can have lassi for a change. To make it healthier, use low-fat yogurt, and use natural sweeteners.
- The leftover lassi keeps in the fridge, tightly covered, for two days.
Helpful Tips
- Yogurt: For creamy and rich lassi, use whole milk or Greek yogurt. But if you want to make a low-calorie lassi, you may use low-fat Greek yogurt. Also, use fresh yogurt that is not sour for the best results.
- Sweetener: I have added organic cane sugar to make the lassi sweet, but you can also use regular whiter sugar. Natural sweeteners like honey or agave can also be used besides sugar.
- Consistency: I use homemade whole-milk yogurt to make lassi. And I do not like to add water or milk to the lassi. Instead, I prefer to add ice cubes to get a perfect consistency and frothy and chilled lassi. This recipe will give you a lassi that is neither too thick nor too thin. But if you prefer thick lassi, add fewer or no ice cubes; if you do not add ice, after making the lassi let it chill in the fridge for at least an hour. Or, to make the thinner lassi, add some cold water, cold milk, or more ice cubes.
- For Creamier Lassi: If you want to make saffron cardamom lassi thick, creamy, and rich, add ¼ cup of heavy cream.
More Delicious Beverages
Recipe Card
Saffron Cardamom Lassi / Kesar Elaichi Lassi
Ingredients
- 2 cups (500g) cold yogurt
- ⅓ cup cane sugar (or add to taste)
- 10-12 saffron strands
- 1 tablespoon warm water
- ¼ teaspoon cardamom powder
- A pinch of salt
- 4-5 ice cubes
- Chopped pistachios for garnishing (optional)
Instructions
- Soak saffron strands in 1 tablespoon of warm water for five minutes.
- Add yogurt, sugar, soaked saffron with its water, cardamom powder, a pinch of salt, and ice into the blender.
- Blend until everything is mixed well and has a smooth consistency.
- If you want a thinner consistency of your lassi, add more ice or cold water. You can also add some milk if you prefer.
- Pour Saffron Cardamom Lassi into the serving glasses, top with chopped pistachios, and serve chilled.
Serving and Storing Suggestions
- Pour the chilled saffron cardamom lassi into the serving glasses and serve as it is.
- Or garnish the lassi with chopped pistachios or almonds and saffron stands.
- Lassi can be served with or after lunch or dinner.
- Or it can be a great snack between meals.
- If you like to drink smoothies for breakfast, you can have lassi for a change. To make it healthier, use low-fat yogurt, and use natural sweeteners.
- The leftover lassi keeps in the fridge, tightly covered, for two days.
Notes
- Yogurt: For creamy and rich lassi, use whole milk or Greek yogurt. But if you want to make a low-calorie lassi, you may use low-fat Greek yogurt. Also, use fresh yogurt that is not sour for the best results.
- Sweetener: I have added organic cane sugar to make the lassi sweet, but you can also use regular whiter sugar. Natural sweeteners like honey or agave can also be used besides sugar.
- Consistency: I use homemade whole-milk yogurt to make lassi. And I do not like to add water or milk to the lassi. Instead, I prefer to add ice cubes to get a perfect consistency and frothy and chilled lassi. This recipe will give you a lassi that is neither too thick nor thin. But if you prefer thick lassi, add fewer or no ice cubes; if you do not add ice, after making the lassi let it chill in the fridge for at least an hour. Or, to make the thinner lassi, add some cold water, cold milk, or more ice cubes.
- For Creamier Lassi: If you want to make saffron cardamom lassi thick, creamy, and rich, add ¼ cup of heavy cream.
Nutrition (Approximate Values)
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