Sweet Punjabi Lassi Recipe by Uzma Ahmad
Cooking Instructions 1 To make sweet punjabi lassi, combine the curd and powdered sugar in a blender or mixer and whisk well till smooth. Refrigerate it for 30 minutes. 2 Pour into two individual serving glasses and garnish with some ice cubes or some chopped dry fruits serve immediately. 3 Do not over blend the mixture as butter may start flowing out. If you are interested, add a flake of saffron while blending the mixture. Instead of blender or mixer, you can opt the traditional way of whisking by using hand whisk. The amount of water/milk can be adjusted based on the consistency desired. Curd and milk or water should be absolutely chilled. Lassi is usually thicker than chaas or Indian buttermilk. So add chilled milk or water only as needed to bring the curd to consistency. 1 To make sweet punjabi lassi, combine the curd and powdered sugar in a blender or mixer and whisk well till smooth. Refrigerate it for 30 minutes. 1 To make sweet punjabi lassi, combine the curd and powdered sugar in a blender or mixer and whisk well till smooth. Refrigerate it for 30 minutes. 2 Pour into two individual serving glasses and garnish with some ice cubes or some chopped dry fruits serve immediately. 2 Pour into two individual serving glasses and garnish with some ice cubes or some chopped dry fruits serve immediately. 3 Do not over blend the mixture as butter may start flowing out. If you are interested, add a flake of saffron while blending the mixture. Instead of blender or mixer, you can opt the traditional way of whisking by using hand whisk. The amount of water/milk can be adjusted based on the consistency desired. Curd and milk or water should be absolutely chilled. Lassi is usually thicker than chaas or Indian buttermilk. So add chilled milk or water only as needed to bring the curd to consistency. 3 Do not over blend the mixture as butter may start flowing out. If you are interested, add a flake of saffron while blending the mixture. Instead of blender or mixer, you can opt the traditional way of whisking by using hand whisk. The amount of water/milk can be adjusted based on the consistency desired. Curd and milk or water should be absolutely chilled. Lassi is usually thicker than chaas or Indian buttermilk. So add chilled milk or water only as needed to bring the curd to consistency. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Broiled fresh garlic parm tomatoes Oats Milkshake with Dates Lemon Meringue Pie Bread pizza Boeuf Braisé Broiled fresh garlic parm tomatoes Oats Milkshake with Dates Lemon Meringue Pie Bread pizza Boeuf Braisé Paan Basundi cups Rose milk ice apple Coconut Caramel Shake Boondi raita Sparkling mojito Ginger tea Fish yam balls Sucrè spaghetti Egg sauce with spinach Punjabi kadhi with baked pakoras Paan Basundi cups Rose milk ice apple Coconut Caramel Shake Boondi raita Sparkling mojito Ginger tea Fish yam balls Sucrè spaghetti Egg sauce with spinach Punjabi kadhi with baked pakoras