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Lassi Recipe

Lassi Recipe

Juhi
Enjoy the flavors of two amazing and creamy Lassi in this post. The very delicious Kesar Elaichi Lassi and the very rich and thick Rabri Lassi.
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Prep Time 10 minutes
Cook Time 20 minutes
1 hour
Total Time 1 hour 30 minutes
Course Dessert, Drinks
Cuisine Indian
Servings 4

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!