Cantaloupe Lassi Recipe – Peanut & Cardamom Indian Smoothie

Last Updated on 2 months by Neha Deshmukh

Cantaloupe Lassi Recipe – Peanut & Cardamom Indian Smoothie

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, refreshing drink, especially when the weather heats up. And let me tell you, this Cantaloupe Lassi is a total game-changer. It’s creamy, subtly sweet, and has this amazing warmth from cardamom and a surprising nutty depth from peanut powder. Seriously, it’s sunshine in a glass! I first made this when I was craving something different from the usual mango lassi, and it quickly became a family favorite.

Why You’ll Love This Recipe

This isn’t your average lassi. We’re taking the classic Indian yogurt drink and giving it a delicious twist with cantaloupe, peanut powder, and a touch of saffron. It’s:

• Quick & Easy: Ready in under 5 minutes!
• Healthy & Refreshing: Packed with vitamins, protein, and probiotics.
• Unique Flavor: The combination of cantaloupe, cardamom, and peanut is unexpectedly delightful.
• Perfect for any time of day: A great breakfast, snack, or dessert.

Ingredients

Here’s what you’ll need to whip up this dreamy lassi:

• 1 cup chopped cantaloupe (about 150g)
• 1 cup Oikos Vanilla Triple Zero Greek Nonfat Yogurt (about 225g)
• ¼ – ½ cup water or milk (60-120ml) – adjust to desired consistency
• 1 tablespoon Jif Peanut Powder (about 8g)
• 5 cardamom pods (seeds only)
• 8 saffron strands

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your lassi.

Cantaloupe Selection

You want a ripe, fragrant cantaloupe. Gently press the blossom end (opposite the stem) – it should have a little give. Avoid cantaloupes that feel rock hard or have bruises.

Greek Yogurt Choice & Substitutions

I love using Oikos Vanilla Triple Zero for its creamy texture and added vanilla flavor, but any plain or vanilla Greek yogurt will work beautifully. If you don’t have Greek yogurt, you can use regular yogurt, but you might need to add a little ice to thicken the lassi. For a tangier flavor, use plain yogurt!

Peanut Powder: Benefits & Alternatives

Peanut powder adds a lovely nutty flavor and a boost of protein. It’s a little different than you might expect, but trust me on this one! If you’re allergic to peanuts, you can substitute with almond powder or cashew powder. You could even use 1-2 teaspoons of peanut butter, but it will change the texture slightly.

Cardamom: Fresh vs. Ground & Regional Uses

Cardamom is essential in Indian desserts and drinks. I always prefer using freshly ground cardamom seeds from the pods – the flavor is so much more vibrant! To get the seeds, gently crush the pods and scrape them out with a spoon. If you’re short on time, ¼ teaspoon of ground cardamom can be used, but it won’t be quite the same. In some regions of India, they even add a pinch of black cardamom for a smoky note!

Saffron: Quality & Blooming Tips

Saffron adds a beautiful color and subtle floral aroma. A little goes a long way! Look for saffron strands that are deep red in color. To get the most flavor, you can “bloom” the saffron by soaking it in a tablespoon of warm milk or water for about 10-15 minutes before adding it to the blender.

Step-By-Step Instructions

Alright, let’s get blending!

1. First, gather all your ingredients. It makes the process so much smoother.
2. Add the chopped cantaloupe, Greek yogurt, peanut powder, and cardamom seeds to your blender.
3. Start with ¼ cup of water or milk and blend until smooth.
4. If the lassi is too thick, add more water or milk, a tablespoon at a time, until you reach your desired consistency.
5. Pour into glasses and garnish with those beautiful saffron strands.
6. Serve immediately and enjoy! Seriously, this is best when it’s nice and chilled.

Expert Tips

A few little things that make a big difference:

• Chill the cantaloupe: Using chilled cantaloupe will make your lassi extra refreshing.
• Don’t over-blend: Over-blending can make the lassi too frothy.
• Taste and adjust: Feel free to add a little honey or maple syrup if you prefer a sweeter lassi.

Variations

Want to switch things up? Here are a few ideas:

Vegan Cantaloupe Lassi

Swap the Greek yogurt for a plant-based yogurt like coconut or almond yogurt.

Spice Level Adjustment

Add a tiny pinch of ginger or a dash of nutmeg for a warmer spice profile. My friend, Priya, loves adding a tiny bit of cinnamon!

Sweetness Level Adjustment

Adjust the sweetness by adding a teaspoon of honey, maple syrup, or a few dates.

Summer Cooling Adaptations

Add a few mint leaves to the blender for an extra cooling effect.

Fasting-Friendly Adaptations (Navratri, Ekadashi)

During fasting periods, you can omit the peanut powder and use a plant-based yogurt. Some people also avoid cantaloupe during certain fasts, so check your specific fasting guidelines.

Serving Suggestions

This lassi is delicious on its own, but it also pairs well with:

• Light Indian snacks like khakhra or namak para.
• A simple breakfast of upma or poha.
• As a refreshing dessert after a spicy meal.

Storage Instructions

This lassi is best enjoyed immediately. However, you can store leftovers in an airtight container in the refrigerator for up to 24 hours. The texture may change slightly, so you might need to give it a quick blend before serving.

FAQs

Got questions? I’ve got answers!

Can I use frozen cantaloupe for this lassi?

Yes, absolutely! Frozen cantaloupe will make the lassi even thicker and colder. You might need to add a little extra liquid to help it blend.

What if I don’t have cardamom pods – can I use ground cardamom?

You can! Use about ¼ teaspoon of ground cardamom. But, as I mentioned earlier, freshly ground cardamom from the pods is so much better.

Can this lassi be made ahead of time?

It’s best fresh, but you can prep the ingredients (chop the cantaloupe, measure out the peanut powder, etc.) ahead of time to save time in the morning.

Is peanut powder essential, or can I use peanut butter?

Peanut powder adds a unique texture and flavor. You can use 1-2 teaspoons of peanut butter, but it will make the lassi richer and less light.

How can I adjust the consistency of the lassi?

Add more water or milk for a thinner lassi, or add a few ice cubes for a thicker lassi.

What is the significance of saffron in Indian drinks?

Saffron is considered a luxurious spice in India and is often used in special occasion drinks and desserts. It’s believed to have medicinal properties and adds a beautiful color and aroma.