Recipes
Sweet saffron lassi

Sweet saffron lassi

Name: Sweet saffron lassi
Yield: Serves 2-3
Cuisine: Indian recipes
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

Easy
March 2016

Easy
March 2016

Test kitchen approved

Serves 2-3
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

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

For 3

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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

Method

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.
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.
Pour into glasses over a few ice cubes and garnish with the chopped pistachios.

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