Saffron Lassi Kesar Lassi Recipes

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SAFFRON LASSI (KESAR LASSI)

ZWT6. A specialty of Sindh in Pakistan and Jodhpur and Rajasthan in India. Here is what the original poster had to say about this drink, "Healthy, easy, rich and delicious. What more are you looking for? I am sure this lassi will satisfy your sweet cravings anytime!" on http://www.indianvegetariankitchen.com has a beautiful photo too!

Provided by UmmBinat

Categories     < 15 Mins

Time 12m

Yield 2 cups, 2 serving(s)

Number Of Ingredients 6



Saffron Lassi (Kesar Lassi) image

Steps:

  • Add saffron to hot water and let it stand for 10 minutes.
  • Mix saffron water with rest of the ingredients and serve immediately.

Nutrition Facts : Calories 174.9, Fat 8, SaturatedFat 5.1, Cholesterol 31.9, Sodium 113.2, Carbohydrate 17.9, Fiber 0.1, Sugar 17.7, Protein 8.5

2 cups balkan thick full fat yogurt, chilled
3 -4 teaspoons sugar
1/4 teaspoon saffron
1 tablespoon hot water
1 pinch cardamom
1 dash rose water

SAFFRON LASSI

You've had a mango lassi, I've had a mango lassi, we've all had a mango lassi. *Yawn.* But, have you ever had a saffron lassi? Aside from the fact that saffron always tints food with its beautiful yellow hue, it has the most unique taste and aroma-it's hard to compare it to anything else! Maybe that's why it's so precious (in addition to the incredibly laborious agriculture practice associated with saffron, which includes farmers picking each thread individually from saffron flowers). It really can't be replicated. I love the way this saffron lassi tastes because it reminds me of my mom's shrikhand-a strained yogurt dish, flavored with cardamom, saffron, pistachios, and sugar. It is sweet, aromatic, and not to mention, gorgeous! Make this dairy-free Saffron Lassi to bring some of those shrikhand flavors into your home.

Provided by Food Network

Categories     beverage

Time 15m

Yield 2 servings

Number Of Ingredients 7



Saffron Lassi image

Steps:

  • Make the saffron syrup: In a small pot, stir together 1/2 cup water and the sugar and set over medium heat. Bring the mixture to a boil. Once boiling, add the saffron threads, reduce the heat to low, and simmer for 8 to 10 minutes, until the mixture reduces and thickens to a maple syrup consistency. Set aside to cool completely.
  • Make the lassi: In a blender, combine the nondairy yogurt, ice, nondairy milk, and saffron syrup. Blend until smooth and creamy. Divide between two glasses and garnish with the cardamom, pistachios, and saffron threads, if using.

1/4 cup raw cane sugar
1/4 teaspoon saffron threads (5 to 6 threads), plus 2 for optional garnish
1 cup full-fat nondairy yogurt, preferably coconut
1/2 cup ice
3 tablespoons unsweetened nondairy milk
1/4 teaspoon ground cardamom, for garnish
1 tablespoon chopped unsalted pistachios, for garnish

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