Lassi

In a mortar, take 8 to 10 cardamom pods and crush them. Remove the husk and crush the seeds. Crush to a fine powder.

​

In a bowl or pan, take 2 cups fresh chilled yogurt. I used homemade curd.

​

With a madani or blender or wired whisk just mix the curd till it become smooth.

​

The curd should be smooth before you add other ingredients to it.

​

Add 10 to 12 tbsp sugar or as required.

​

Then add 2 cups chilled water. You can also add 2 cups chilled milk, instead of water. The consistency of this lassi is neither thin nor thick. If you want a thick lassi, then add 1 to 1.5 cups water.

​

Now churn the madani in the lassi mixture.

​​

Keep on churning till the sugar dissolves and you see a nice frothy layer on top. You can also use an immersion blender for the same. Another way is to add everything in a blender jar and blend till smooth.

​

Now add 1 tsp of the crushed cardamom powder and a few saffron strands. As a substitute for cardamom powder, you can also add 2 tsp of rose water. You can also skip all the flavoring ingredients, if you don't have any.

​

Just mix with the madani again. Add ice cubes and mix again.

​

Pour lassi in tall glasses and serve. If you want, you can also top it with 1 to 2 tbsp of malai (cream which collect on top of milk) or 1 to 2 tbsp of unsalted white butter/makhan.

​

Garnish with a pinch or two of cardamom powder, 2 to 3 saffron strands or chopped dry fruits. Serve sweet punjabi lassi immediately.