This lassi Patiala is famous in Haryana, which is famous for its dairy. I love lassi and it is something that I drink often with lunch in summer. I make it with salt at times as this Masala Chaas, but mostly it is the sweet lassi that I prefer. My husband and my older son though would like the Mango Lassi anytime. So as a family we are divided as two when it comes to Lassi. If looking to try some other fruity lassi, then absolutely try the Papaya Lassi. This brings out the effect of tropics. This lassi recipe has saffron in it which just made it very flavorful. Also adding some hot boiled milk to the lassi when churning that giving it a lot of creaminess. You can make this using your hand blender (which is what I used) or in the regular blender. Also using homemade yogurt to make Lassi Patiala makes the lassi much more delicious and convenient. Preparation time - 5 minutesCooking time - noneDifficulty level - easy
Ingredients needed
Thick curd / yougurt - 1 cupWater - 1 cupBoiled (hot) milk - ¼ cupHoney - 2 tspSugar - 2 tablespoon (more or less based on your preference)Saffron - few threads (dissolved in 2 teaspoon of warm milk)Cardamom powder - a small pinch (I did not use it)Ice cubes - few
Procedure
Combine all the ingredients (except saffron) and blend it in the blender or using a hand blender.
Blend it thoroughly until the mixture is frothy.
Pour the lassi in tall glass and top with the saffron.
Serve the Lassi Patiala immediately and enjoy!
Expert tips
Make sure that the yogurt we use to make lassi is not sour. Sour yogurt takes away the fun from the lassi. I love using homemade yogurt to make any kind of lassi. It makes it much more affordable than using store bought yogurt. Adding boiled milk is the trick to getting smooth and creamy Lassi. Do not skip that step.
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