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LASSI PATIALA


By Shanthi Krishnakumar's cook book (Visit website)





Lassi originated from Punjab. It is also popular in the western parts of India. This post goes to my State specials event(PUNJAB).

INGREDIENTS:

Chilled fresh curd - 4 cups
Ice water - 1/2 cup
Hot milk - 1 tsp.
Sugar - 6 tsp.
Cardamom - 4
Saffron - a pinch
Rose water - 1 spoon
Vannila essence - 2 drops

METHOD:

Mix sugar and curd alongwith powdered cardamom.

Soak saffron in hot milk for five minutes.

Combine all ingredients and whip well in a mixie till frothy.

Serve chilled.

VARIATIONS:

PLAIN LASSI: Just whip curd, sugar and water and serve chilled.

MANGO LASSI: Add peeled mango pieces and prepare as said in plain lassi.

ROSE LASSI : Add a teaspoon of rosewater to plain lassi while blending and decorate with saffron.

JEERA LASSI : Add salt and cumin powder (slightly roasted) while blending. Do not use sugar for jeera lassi. Squeeze a lime and mix well. Decorate with mint leaves.

SALT LASSI: Grind together green chilli, cumin, salt and pepper add to the curd and blend in a mixie.

MINT LASSI: Grind together mint leaves, roasted cumin , salt, add to the curd and whip well till frothy.


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