Whether you make the Pomegranate Lassi or the Makhania Lassi Recipe you’re in for a taste sensation with these delicious lassi recipes.
Pomegranate Lassi and Makhania Lassi Recipe
Pomegranate Lassi
Serves 2
Ingredients:
1⁄2 cup pomegranate seeds, plus extra to garnish
1 cup thick yoghurt or Greek yoghurt
1 pinch of ground cardamom
2 tbsp honey or sugar
1⁄2 tsp kewra essence or rosewater
2 tbsp chopped pistachios, plus extra to garnish
Method:
Using a spice grinder or mortar and pestle, grind the pomegranate seeds, and then pour through a sieve to separate the liquid from the crushed seeds. Place the juice in a blender and add the yoghurt, cardamom powder, honey, kewra essence and pistachios. Blend until a froth has formed on the top of the lassi, then pour into 2 individual glasses.
Garnish with crushed pistachios and a few pomegranate seeds. Best served chilled.
Makhania Lassi
Serves 5
Ingredients:
1⁄2 cup hot milk
5-6 threads of saffron
4 cups fresh plain yoghurt
1 cup sugar
1 tbsp ground cardamom
3⁄4 cup heavy cream
3⁄4 cup mixed nuts (we used cashews and almonds) and raisins, chopped, to garnish
Method:
Place the hot milk into a small bowl and add the saffron. Mix to combine, then set aside to infuse for 15-20 minutes.
Place the yoghurt, sugar and cardamom into another bowl and mix to combine. Add the saffron milk and blend together with a stick blender or whisk until smooth.
Using a stick blender, whip the cream until thick and then set aside for garnish. Pour the lassi mix into 5 glasses. Top each with a dollop of the whipped cream and a sprinkling of the nuts and raisin mix.
