Kesar Lassi (Saffron Yogurt Shake) Recipe

Make sure Dahi Yogurt, Whipping cream, and Saffron extract are refrigerated for two hours before putting in the blender. This will help make Lassi thicker by trapping air.

Ingredients

Saffron Extract

1. Milk: 2 Tablespoon

2. Saffron strands: 10

Age Lassi

1. Dahi Yogurt: 1½ Cup

2. Whipping cream: ¼ Cup

3. Sugar: 2 Tablespoons

4. Kewra Essence: 4 drops

5. Crushed Cardamom seeds: ½ teaspoon

Making Lassi

1. Ice cubes: 6

2. Dab of Makhan for garnishing (Optional)

Method

Saffron Extract

1. Heat mil to near boil.

2. Crush saffron strands in between finger and thumb. Add crushed saffron to hot milk.

Age Lassi

Mix Saffron Extract, Dahi Yogurt, Whipping cream, Sugar, Kewra Essence, Crushed Cardamom seeds.

Age in refrigerator for about 2 to 4 hours.

Making Lassi

1. Put the aged Lassi mix in blender. Process for 5 minutes

2. Add Ice Cubes. Process 2 minutes.

Fill tall Glasses and garnish with a dab of Makhan.