Kids Corner

Cuisine

A Tall Glass Of Lassi

RADHIKA

 

 

 

There is nothing like finishing a satisfying meal with a tall glass of Lassi.

I rather prefer a lassi than a sweet when it comes to dessert to end my meal. My elder one can drink “buckets of it” in his own words any time of  the day. As the boy refuses to drink milk, I make this often to ensure his Calcium intake.

If I had any worries that the lassi I make at home does not come any where near to the ones served in Punjab's dhaabas, my friend’s tip would provid a good solution for it.

Try it and see for yourself.

 

LASSI / SWEET LASSI

YOU'LL NEED

  • Yogurt / Curd – 1-1/2 cups
  • Milk – 1/4 cup
  • Sugar – 4 to 5 tbsp
  • Salt – 2 pinches
  • Cardamom powder – 1/4 tsp
  • Cream – 1/4 cup
  • Almonds – 1-2

 

METHOD

I used chilled curds, milk, cream.

Collect the cream that floats on top of boiled milk and store it in the fridge. Do not beat it to creamy consistency. Let it be in the curdled form itself.
 
In a mixie, powder the sugar first.
 
In a blender using the whipper blade, beat the curd till it froths.
 
Add the milk, powdered sugar, cardamom powder and whip till they all blend well.
 
Transfer to a pitcher. In a tall glass, first pour the lassi to 1/4 th of the glass, then add 2-3 tbsp cream. Again top with lassi to 1/2 and repeat adding cream. Pour the lassi to the top of the glass and top it further with cream and finely chopped almonds.

NOTES

Make sure that the curd is slightly sour else the lassi will taste like sweetened milk.
 
Powdering the sugar will help in blending well and prevents the lassi from being watered quickly.
 
If the ingredients are not cold enough, add 2-3 ice cubes.
 
Adding a pinch or 2 of salt will enhance the sweetness of the lassi.
 
Do not beat the cream to smooth consistency. It should be in the curdled form so that you can feel it in your mouth while drinking the lassi.
 
 
[Courtesy: Tickling Palates]
May 2, 2012

 

 

Conversation about this article

1: Gurvinder Bindra (Pune, India), May 02, 2012, 12:15 PM.

Awesome!

2: Dr.Birinder Singh Ahluwalia (Toronto, Ontario, Canada), May 03, 2012, 7:53 AM.

During my tenure at DAV College, Amritsar, every second or third day (given our affordability at the time) a group of us would walk nearby to what we called "Shishyasn-wala Bazaar" and savoured "Chhole Bhaturey", with a glass of fresh lassi, topped of course with a blob of malaa-ee. Merely reminiscing thus brings water in my mouth. Oh boy - oh boy!

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