Sweet saffron lassi

  • Portion size: Serves 2-3
  • Hands-on time 10 min
  • Difficulty: easy

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

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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
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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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Nutrition

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

For 3

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