Recipe courtesy of Priyanka Naik
Saffron Lassi
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 249
- Total Fat
- 16
- Saturated Fat
- 13
- Carbohydrates
- 27
- Dietary Fiber
- 4
- Sugar
- 20
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 34
- Total: 15 min
- Active: 5 min
Ingredients
Saffron Syrup:
1/4 cup raw cane sugar
1/4 teaspoon saffron threads (5 to 6 threads), plus 2 for optional garnish
Lassi:
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
Directions
Special equipment:
a blender- 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.
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