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Saffron Cardamom Lassi / Kesar Elaichi Lassi

By Jigna
Saffron Cardamom Lassi is refreshing, cooling, creamy, flavorful, delicious, and satisfying. It comes together in five minutes and tastes no less than a dessert!
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Prep Time 5 minutes
Total Time 5 minutes
Cuisine Indian, North Indian
Course Beverages
Diet Vegetarian
Servings 3

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

  1. 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.
  2. 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.
  3. 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.
  4. For Creamier Lassi: If you want to make saffron cardamom lassi thick, creamy, and rich, add ¼ cup of heavy cream.

Nutrition (Approximate Values)

Calories : 179kcalCarbohydrates : 28gProtein : 6gFat : 5gSaturated Fat : 3gPolyunsaturated Fat : 0.2gMonounsaturated Fat : 1gCholesterol : 22mgSodium : 78mgPotassium : 261mgFiber : 0.05gSugar : 28gVitamin A : 165IUVitamin C : 1mgCalcium : 203mgIron : 0.1mg
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