Sweet saffron lassi

Sweet saffron lassi
  • Serves icon Serves 2-3
  • Time icon Hands-on time 10 min

Debbie Major combines the warm flavours of saffron and cardamom to make this creamy drink.

Nutrition: per serving

Calories
363kcals
Fat
22.5g (13.6g saturated)
Protein
13.4g
Carbohydrates
40g (39.2g sugars)
Fibre
no fibre
Salt
0.6g
Calories
363kcals
Fat
22.5g (13.6g saturated)
Protein
13.4g
Carbohydrates
40g (39.2g sugars)
Fibre
no fibre
Salt
0.6g

For 3

Ingredients

  • A generous pinch of saffron strands
  • 1 tbsp hot milk
  • 250ml ice-cold whole creamy milk or Jersey milk
  • 500ml Greek-style natural yogurt (we used Yeo Valley)
  • ¼ tsp cardamom powder (made from grinding the seeds from 3-4 cardamom pods in a pestle and mortar)
  • 3-4 tbsp caster sugar
  • 1 tbsp finely chopped pistachio nuts

Method

  1. Lightly toast the saffron strands in a small, clean frying pan. Cool, then grind to a powder in a pestle and mortar. Stir in the hot milk and leave to go cold. 
  2. Tip the mixture into a liquidiser and add the cold, creamy milk, yogurt and cardamom powder. Then add the caster sugar according to taste. Blend together in a processor until slightly frothy. 
  3. Pour into glasses over a few ice cubes and garnish with the chopped pistachios. 

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