A beautiful blend of milk cream and yogurt mildly flavoured is a delight in itself. This drink is refreshing and cooling, making it perfect for a hot day. having its origin in Punjab, lassi has crossed boundaries and is household in every home during the summer.
In Bangalore, we are slowly moving towards the winters, however I must say that Bangalore is not as cool as it used to be years back. The mid-day heat was uncomfortable as I stood in a long queue to exchange the old notes, thanks to Mr. Prime Minister! well, I appreciate his move, but lets not be political here, and get down to our business. So, I churned out lassi to comfort myself from heat.
The idea again was to quickly make lassi. I don’t know why I was interrupted by a flash of though to make it differently. The end result is this malai lassi- the TIF way!!
Hold on to some patience while preparing the lassi, yes, it is simple but tad bit lengthy. I have not used a blender here, but whisked the yogurt till silky smooth. If you don’t want to whisk then pulse the yogurt in blender for 10 seconds. While you whisk , put the milk on heat and simmer it for the cream/malai. I used crushed milk cream,cardamom, pista, almonds for the flavour, you free to use anything you think is going well with the lassi.
So all in all the lassi is going to be mild, creamy and freshens you instantly! serve it chilled.
- 1.Curd 300ml
- 2.Milk 250ml
- 3.Milk Cream 2tbsp
- 4.Condensed milk 1tbsp
- 5.Cardamom powder 1 tsp
- 6.Chopped almonds and pistachios 1tbsp
- 7.Sugar 3tbsp
- Heat 250ml milk in a heavy bottomed wide vessel on low flame.
- Once milk starts boiling add sugar ,condensed milk and keep stirring.
- Add cardamom powder and mix well.
- Boil it until milk reduces to 150ml approximately. Let it cool.
- Take the 300 ml thick curd in a vessel.
- Add 2 tbsp milk cream,a pinch of salt and churn it using a wired whisk for 5 minutes.
- Add the milk, also scrape the milk solid formed in the vessel and mix well.
- Add chopped almonds and pistachios.
- Serve it chilled.