If you're looking for an alternative flavor variation to the quintessential mango lassi, then look no further. Introducing Saffron Pistachio Lassi | Kesar Pista Lassi, a creamy treat from India that will tickle your taste buds with its perfect balance of tartness, sweetness, and nuttiness! Every sip will feel like a refreshing hug on a hot day, and it's sure to become your go-to summertime beverage. Don't let its exotic taste intimidate you, because this delicious drink is surprisingly easy to make and enjoy. So don't wait another minute – try Kesar Pista Lassi today! You won't be disappointed!
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What is Lassi?
Lassi is a traditional Indian drink that originated in the Punjab region of India and Pakistan. It's made by blending yogurt, water, and spices such as saffron, cardamom, rose petals, or sugar into a rich and creamy beverage. Traditionally served cold, lassi is refreshing on hot summer days. Depending on the area and preferences, lassi can be savory, sweet, or salty. While it is often enjoyed as a snack beverage, it can also be served as an accompaniment to meals.
Lassi has been enjoyed worldwide since the sixth century AD and was popular with travelers of the Silk Road. It has evolved over time and now comes in many variations. Whatever type of lassi you enjoy, it's sure to provide a refreshing boost of energy!
Why should you make this recipe?
- It's a great summer drink that will refresh and cool you down on hot days.
- The unique combination of saffron and pistachio imparts an exotic flavor to the lassi, sure to delight your taste buds.
- This delicious probiotic drink helps promote good gut health, aiding in digestion while also providing essential nutrients.
- A great, nevertheless equally tasty alternative to the most popular mango lassi.
Ingredients to make Saffron Pistachio Lassi
- plain whole milk yogurt or Dahi
- cold whole milk
- sugar (adjust to taste)
- saffron strands
- warm milk
- crushed or chopped pistachios
- A pinch of cardamom powder (optional)
- Ice cubes (optional)
Step-by-Step Instructions
- In a small bowl, soak the saffron strands in warm milk and set it aside for about 10 minutes to allow the saffron to infuse the milk with its flavor and color.
- In a blender, combine the yogurt, cold milk, sugar, and the soaked saffron milk. Blend on medium speed until everything is well combined and the lassi becomes smooth and creamy. You can also add a pinch of cardamom powder for extra flavor, if you like.
- Once the lassi is well blended and sweetened to your liking, add half of the crushed or chopped pistachios to the blender and pulse for a few seconds to incorporate them into the lassi. Reserve the remaining pistachios for garnishing.
- If desired, you can add a few ice cubes to the blender and pulse again to make the lassi chilled and frothy. Alternatively, you can refrigerate the lassi before serving.
- Pour the saffron pistachio lassi into glasses and garnish with the remaining crushed or chopped pistachios. Serve the lassi chilled and enjoy its creamy, saffron-infused goodness with the delightful crunch of pistachios.
Storage Instructions
The kesar pista lassi can be made ahead of time and stored in the refrigerator for up to 2 to 3 days in an airtight container to preserve the flavor and freshness.
FAQS
Yes. Totally. You can use any plain yogurt of your choice for the lassi. Greek yogurt, regular yogurt, or even dairy-free alternatives like almond or coconut yogurt can work well. Just make sure it is unsweetened and plain to maintain the intended flavors of the lassi. However, if you are quite used to or like a little tartness in your lassi it is best to use homemade yogurt or dahi for this recipe.
Absolutely! While pistachios and saffron make a great combination to lassi, you can experiment with other nuts like almonds, cashews, or even a combination of nuts. Each nut will bring its unique characteristics to the lassi, offering a different taste experience.
Yes, you can easily make the saffron pistachio lassi vegan by using non-dairy alternatives for yogurt and milk, such as almond milk or coconut milk. Ensure that the yogurt and milk you choose are unsweetened to maintain the balance of flavors.
If you prefer a thicker lassi, you can reduce the quantity of milk or increase the amount of yogurt. Conversely, if you prefer a thinner lassi, you can add more milk or reduce the yogurt. Adjust the ingredients according to your desired consistency.
The kesar pista lassi can be made ahead of time and stored in the refrigerator for up to 2 to 3 days in an airtight container.
If you tried my recipe and liked it, please leave a review and tag me on Instagram.
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Saffron Pistachio Lassi | Kesar Pista Lassi
- Total Time: 10 mins
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
The saffron pistachio lassi | Kesar Pista Lassi is a captivating beverage that delights the senses with its golden hue and aromatic allure. With each sip, the creamy texture of the lassi coats the palate, while the saffron imparts a subtle sweetness and floral notes that linger on the taste buds. The addition of pistachios provides a delightful crunch and a rich, nutty flavor that perfectly complements the creamy base. It's a harmonious blend of indulgence and refreshment, transporting anyone who savors it to a world of culinary delight.
Ingredients
- 1 cup plain whole milk yogurt or Dahi
- 1 cup cold whole milk
- 3 tablespoons sugar (adjust to taste)
- ¼ teaspoon saffron strands
- 2 tablespoons warm milk
- 2 tablespoons crushed or chopped pistachios
- A pinch of cardamom powder (optional)
- Ice cubes (optional)
Instructions
- In a small bowl, soak the saffron strands in warm milk and set it aside for about 10 minutes to allow the saffron to infuse the milk with its flavor and color.
- In a blender, combine the yogurt, cold milk, sugar, and the soaked saffron milk. Blend on medium speed until everything is well combined and the lassi becomes smooth and creamy. You can also add a pinch of cardamom powder for extra flavor if you like.
- Once the lassi is well blended and sweetened to your liking, add half of the crushed or chopped pistachios to the blender and pulse for a few seconds to incorporate them into the lassi. Reserve the remaining pistachios for garnishing.
- If desired, you can add a few ice cubes to the blender and pulse again to make the lassi chilled and frothy. Alternatively, you can refrigerate the lassi before serving.
- Pour the saffron pistachio lassi into glasses and garnish with the remaining crushed or chopped pistachios. Serve the lassi chilled and enjoy its creamy, saffron-infused goodness with the delightful crunch of pistachios.
- Prep Time: 5 mins
- Cook Time: 5 mins
- Cuisine: Indian
Keywords: lassi, mango lassi, indian lassi, sweet lassi, vegan lassi
Manju Narmada Ulaganathan says
★★★★★