Saffron lassi takes the classic North Indian yogurt drink and adds real saffron for colour, aroma, and a slightly floral edge. It's a five-minute blender recipe — no cooking, no waiting.
Why This One's Worth Making
- No Cooking Required: Everything happens in a blender.
- Genuinely Refreshing: A good summer alternative to hot saffron drinks like Kahwa or Kesar milk.
- Easy to Scale: Doubles or triples easily for a crowd.
Ingredients
Serves 2
- 2 cups plain yogurt (curd)
- 1/2 cup cold water or milk
- 3-4 tablespoons sugar, adjust to taste
- A pinch of Kashmiri saffron strands
- 1 tablespoon warm milk, for blooming the saffron
- Pinch of ground cardamom
- Chopped pistachios, for garnish
- Ice cubes
Instructions
- Bloom the saffron: Soak the saffron strands in the warm milk for 10 minutes until it turns deep golden.
- Blend: Combine the yogurt, cold water or milk, sugar, cardamom, and saffron milk in a blender.
- Blend until frothy: Blend for 30-45 seconds until smooth and slightly frothy.
- Add ice: Add ice cubes and pulse briefly to combine.
- Garnish: Pour into glasses and top with chopped pistachios and a few saffron strands.
- Serve: Enjoy immediately, while chilled.
Tip: Bloom the saffron in warm (not hot) milk — water that's too hot can dull its aroma. Ten minutes is usually enough to see the colour fully release.
