Kesar Lassi

About Kesar Lassi

Ingredients

• Saffron a pinch + a few strands to garnish
• Yogurt 600 gms
• Green cardamom powder 1 tsp
• Castor sugar 200 gms
• Crushed ice as required

How to Make Kesar Lassi (Stepwise Photos)

Method

1. Dissolve saffron in 1 tbsp warm water.
2. Put yogurt, cardamom powder, castor sugar and 300 ml iced water in a blender and blend till smooth. Add saffron water and blend again.
3. Put some crushed ice in each of 4 glasses, pour the lassi into them, sprinkle a few strands of saffron and serve immediately.

Additional Tips and Tricks

About chef

Chef Jasmine Dsouza

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps