How to make Dry Fruit Lassi -
Chilled sweet lassi loaded with dry fruits. Perfect to beat the heat.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Thick yogurt (गाढ़ी दही), Pistachios (पिस्ते )
Cuisine : Indian
Course : Beverages
For more recipes related to Dry Fruit Lassi checkout Yogurt Smoothie. You can also find more Beverages recipes like Chaya Kadohi Blueberry Mojito Instant Coffee - SKK Hazelnut Coffee Milkshake
Dry Fruit Lassi Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 0-5 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet & Sour
Ingredients for Dry Fruit Lassi Recipe
Thick yogurt 6 cups
Pistachios , chopped as required
Almonds , chopped 4 tablespo + for garnish
Raisins 4 tablespo + for garnish
Honey as required
Powdered sugar 1 cup
Saffron water 5 teaspoons
Green cardamom powder 1 teaspoon
Milk 1/2 cup
Fresh cream 4 tablespoons
Method
Step 1
Spread some chopped pistachios on a plate. Apply some honey on the rims of 4 tall serving glasses. Place each glass inverted in the plate to coat the rim.
Step 2
For each portion put 1½ cups yogurt, ¼ cup powdered sugar, 1 tablespoon pistachios, 1 tablespoon raisins, 1 tablespoon almonds, 1 teaspoon saffron water, ¼ teaspoon green cardamom powder, 2 tablespoons milk in a blender jar and blend into smooth mixture with an electric hand blender.
Step 3
Pour the lassi into one glass, put 1 tablespoon cream on top and garnish with some almonds, raisins, pistachios and ¼ teaspoon saffron strands. Make 3 more portions similarly.
Step 4
Chill and serve.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
