Recipe courtesy of Priyanka Naik

Saffron Lassi

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  • Level: Easy
  • Total: 15 min
  • Active: 5 min
  • Yield: 2 servings
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.


Saffron Syrup:



Special equipment:
a blender
  1. 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.
  2. 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.

Cook’s Note

Lassis are enjoyed cold or at room temperature in India, so you’re welcome to pack this for on-the-go. Just note that because there is a “dairy” component, I would not leave it out longer than 3 hours to be on the safe side