Enjoy the flavors of two delicious, rich, and creamy Lassi in this Lassi Recipe. Lassi is a very delicious and creamy drink that is very popular and very refreshing during the summer months, especially in the northern part of the country like Punjab where it originated, and Uttar Pradesh. You will find different variations of Lassi in different parts of the country which are traditionally served in clay cups – Kulhads. Lassi is made using curd, sugar, and flavoring agents. Lassi is also very good for digestion. The many varieties of Lassi like Sweet lassi, Salted Lassi, Rich Kesar lassi, Mango Lassi, Creamy and thick Rabri lassi, and Plain Lassi are made using various ingredients like Curd(Dahi), sugar, salt, saffron, Cardamom for flavor, and also fruits.
In this Lassi Recipe post, I’ll share two of the unique and flavourful recipes for Lassi – Kesar Elaichi Lassi and Rabri Lassi. Both of them are my absolute favorites and are loved by my family members too.
Also check my other summer special drinks and beverages recipes like Masala Chaas – Spiced Buttermilk, Shikanji – Indian Lemonade, Thandai, Strawberry Milkshake, Almond Milkshake, Cold Coffee, Aam Panna, Mango Milkshake, Mango Shake without Milk, and Mango Mastani.
Kesar Elaichi Lassi Recipe
Kesar Elaichi Lassi combines the flavor of sweet lassi with saffron and cardamom. It is very easy and quick to make since it does not require us to make rabri. It only requires curd, milk, sugar, saffron, and cardamom. It is very delicious and super tasty plus very healthy.
Kesar Elaichi Lassi Recipe Video
Kesar Lassi Ingredients
- 800 gm dahi (curd)
- 1 cup sugar
- Saffron milk (soak ½ tsp saffron in 2 tbsp warm milk for 15 minutes)
- 1 tsp cardamom powder
- 1 cup milk (boiled & chilled)
- Saffron for garnish
How to Make Kesar Lassi (Step-by-Step Instructions)
1. Take 800 gm dahi(curd). Make sure that curd is not too sour or else the taste would not be good. Use only fresh curd. Take a big mixing bowl. Pour the curd into the bowl. Add 1 cup sugar to the bowl. You can also adjust the taste and add more sugar later.
2. Add saffron milk (1/2 tsp saffron soaked in 2 tbsp warm milk for 15 minutes)
3. Add 1 tsp cardamom powder
4. Add 1 cup of boiled and chilled milk
5. Mix it well.
6. Now, beat it for 3-4 minutes to make the lassi very creamy and thick. If you have a whisker, you can use that.
7. Check the thick and creamy texture of the kesar lassi. Refrigerate it for 1 hour.
8. After 1 hour, pour the lassi into glasses. Garnish with saffron strands.
Enjoy your delicious and creamy Lassi.
Rabri Lassi
Rabri Lassi is a thicker and more creamy version of Kesar Lassi since we will need to make thick and creamy rabri. I have already shared the recipe for lachhedar rabri that you can check. Also, the addition of dry fruits makes this variant of Lassi not only very creamy and delicious but also very healthy. It is my absolute favorite as it has a very rich taste.
Rabri Lassi Recipe Video
Rabri Lassi Ingredients
The ingredients would be the same as above in Kesar Elaichi Lassi. For making the Rabdi, we would need additional ingredients. Also, you can completely skip saffron and cardamom and it will taste as delicious and creamy with the addition of creamy Rabri. The additional ingredients we need are:
- 1-liter milk (full cream) for Rabri
- ¼ cup Normal Sugar for Rabri
- Chopped dry fruits for garnishing– almonds & cashews
How to Make Rabri Lassi (Step-by-Step Instructions)
Repeat the process from Steps 1-7 for Kesar Elaichi Lassi. You can also skip steps 1 and step 2 if you don’t have saffron or cardamom available. Next, make the Lachhedar Rabdi. For making Rabdi, you can check out the recipe for Lachha Rabri. However, I’ll repeat the process here to make a delicious and thick Rabdi:
- Take 1 liter of full cream milk in a kadai and boil on high flame.
- After a boil, turn the flame to medium and let the mixture cook. Keep Stirring.
- Scrap the layers of cream(malai) formed on the sides and keep adding them to the mixture. This makes the Rabri very thick and creamy.
- The milk will be reduced to half of its original quantity. Add 1/4 cup of normal sugar or you can use Mishri too.
- The milk will be reduced to 1/3rd of its original quantity. Keep stirring often.
- Once the milk reduces to 1/3rd, turn off the flame and scrap the sides. The delicious and creamy Rabdi is ready. Let it cool for half an hour and it will get thicker and creamy.
- Pour the lassi into the glasses and add 2-3 tbsp of creamy Rabri.
- Garnish with chopped dry fruits.
The super tasty, super creamy, super delicious, and thick Rabri Lassi is ready. Enjoy.
Recipe Card
Lassi Recipe
Ingredients
For Kesar Lassi
- 800 gm dahi curd
- 1 cup sugar
- Saffron milk soak ½ tsp saffron in 2 tbsp warm milk for 15 minutes
- 1 tsp cardamom powder
- 1 cup milk boiled & chilled
- Saffron for garnish
For Rabri Lassi
- 800 gm dahi curd
- 1 cup sugar
- Saffron milk soak ½ tsp saffron in 2 tbsp warm milk for 15 minutes
- 1 tsp cardamom powder
- 1 cup milk boiled & chilled
- 1 liter milk full cream for Rabri
- ¼ cup Normal Sugar for Rabri
- Chopped dry fruits for garnishing– almonds & cashews
Instructions
For Kesar Lassi
- Take 800 gm fresh dahi(curd).
- Take a big mixing bowl. Pour the curd in the bowl. Add 1 cup sugar to the bowl.
- Add saffron milk (1/2 tsp saffron soaked in warm milk for 15 minutes)
- Add 1 tsp cardamom powder
- Add 1 cup boiled and chilled milk
- Mix it well.
- Now, beat it 3-4 minutes to make the lassi very creamy and thick. If you have a whisker, you can use that.
- Check the thick and creamy texture of the kesar lassi. Refrigerate it for 1 hour.
- After 1 hour, pour the lassi in glasses. Garnish with saffron strands.
- Enjoy your delicious and creamy Lassi.
For Rabri Lassi
- To make Rabri, take 1 liter of full cream milk in a kadai and boil on high flame
- After a boil, turn the flame to medium and let the mixture cook. Keep Stirring.
- Scrapthe layers of cream(malai) formed on the sides and keep adding them to themixture. This makes the Rabri very thick and creamy.
- Themilk will reduce to half of its original quantity. Add 1/4 cup of normal sugaror you can use mishri too.
- Themilk will reduce to 1/3rd of its original quantity. Keep stirring often.
- Oncethe milk reduces to 1/3rd, turn off the flame and scrap the sides. Thedelicious and creamy Rabdi is ready. Let it cool for half an hour and it willget thicker and creamy.
- Now, to make Lassi, take 800 gm dahi(curd).
- Take a big mixing bowl. Pour the curd in the bowl. Add 1 cup sugar to the bowl. You can also adjust the taste and add more sugar later.
- Add saffron milk (1/2 tsp saffron soaked in warm milk for 15 minutes)
- Add 1 tsp cardamom powder
- Add 1 cup boiled and chilled milk
- Mix it well.
- Now, beat it 3-4 minutes to make the lassi very creamy and thick. If you have a whisker, you can use that.
- Check the thick and creamy texture of the kesar lassi. Refrigerate it for 1 hour.
- Pour the lassi into the glasses and add 2-3 tbsp of creamy Rabri.
- Garnish with chopped dry fruits
- The super tasty, super creamy, and super delicious, and thick Rabri Lassi is ready. Enjoy!
