Saffron Lassi Recipe – Authentic Indian Yogurt Drink with Cardamom

Last Updated on 2 months by Neha Deshmukh

Saffron Lassi Recipe – Authentic Indian Yogurt Drink with Cardamom

Introduction

Oh, lassi! Just the word conjures up images of hot Indian summers and cool, refreshing relief. This Saffron Lassi is a little slice of heaven, honestly. It’s creamy, fragrant, and subtly sweet – a perfect blend of flavors that’s both comforting and invigorating. I first made this for a family gathering, and it was gone in minutes! It’s become a staple in my kitchen ever since, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t just any lassi; it’s a Saffron Lassi! The saffron adds a beautiful golden hue and a delicate floral aroma that elevates the simple yogurt drink to something truly special. It’s incredibly easy to make, requires minimal ingredients, and is ready in under 10 minutes. Plus, it’s a fantastic way to cool down on a warm day or enjoy a light and flavorful treat.

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup Plain yogurt / curd (about 240ml)
• 1 cup Milk (about 240ml)
• 2 tablespoons Sugar (about 20g)
• ¼ teaspoon Saffron (a pinch – about 0.1g)
• 1 Cardamom (or a pinch of cardamom powder)
• 2 teaspoons Almonds, pistachios, chopped (for garnish)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Saffron: Quality and Bloom

Saffron is the star here, so quality matters. Look for deep red strands – that’s where the flavor and color are concentrated. Blooming the saffron (soaking it in warm milk) is crucial. It releases its beautiful color and flavor.

Yogurt/Curd: Choosing the Right Kind

I prefer using full-fat yogurt for the richest, creamiest lassi. But you can use low-fat or Greek yogurt too! If using Greek yogurt, you might need to add a splash more milk to reach your desired consistency. Dahi (Indian curd) works wonderfully too, giving it a lovely tang.

Cardamom: Freshly Ground vs. Powder

Freshly ground cardamom is always best – the aroma is incredible! But a good quality cardamom powder works in a pinch. I usually keep both on hand.

Milk: Full Fat vs. Low Fat Options

Like with the yogurt, full-fat milk gives a richer texture. But feel free to use whatever milk you prefer – almond, soy, or even oat milk work well for a vegan version (more on that later!).

Sugar: Adjusting Sweetness Levels

Two tablespoons of sugar is a good starting point, but feel free to adjust it to your liking. You can also use honey or maple syrup for a natural sweetener.

Step-By-Step Instructions

Alright, let’s get blending!

1. First, let’s bloom that saffron. Pour 1 tablespoon of warm milk into a small bowl and add the saffron strands. Let it sit for about 10 minutes – you’ll see the milk turn a gorgeous golden color.
2. Now, into your blender goes the chilled yogurt, the remaining chilled milk, and the sugar.
3. Pour in that beautiful saffron-infused milk. Don’t skip this step – it’s where the magic happens!
4. Add the cardamom. If you’re using a whole cardamom pod, just crack it open slightly to release the flavor.
5. Blend everything until it’s super smooth and the sugar is completely dissolved. This usually takes about a minute.
6. Pour into serving glasses and sprinkle with those chopped nuts. Almonds and pistachios are classic, but feel free to get creative!
7. Serve immediately. Lassi is best enjoyed fresh and chilled.

Expert Tips

A few little things to take your lassi to the next level:

Achieving the Perfect Consistency

Want a thicker lassi? Use more yogurt! For a thinner one, add a little more milk. It’s all about finding your perfect balance.

Enhancing the Saffron Flavor

Don’t rush the saffron blooming process. The longer it sits, the more flavor it will release.

Keeping the Lassi Chilled

Chilling the yogurt and milk beforehand is key for a refreshing lassi. You can even chill your serving glasses!

Variations

Let’s have some fun!

Vegan Saffron Lassi

Swap the yogurt and milk for plant-based alternatives – coconut yogurt and almond milk work beautifully.

Gluten-Free Saffron Lassi

This recipe is naturally gluten-free! Just double-check your yogurt and milk labels to be sure.

Spice Level Adjustment (Adding Ginger or Rosewater)

A tiny pinch of grated ginger adds a lovely warmth. Or, a teaspoon of rosewater gives it a delicate floral note. My grandmother always added a dash of rosewater – it’s a lovely touch!

Festival Adaptations (Holi, Eid)

During festivals like Holi, you can add a pinch of turmeric for a vibrant yellow color. For Eid, a sprinkle of edible silver leaf (varak) adds a touch of elegance.

Serving Suggestions

Saffron Lassi is delicious on its own, but it also pairs well with:

• Spicy Indian snacks like samosas or pakoras
• A light Indian meal
• As a refreshing dessert after a rich curry

Storage Instructions

Lassi is best enjoyed immediately. However, you can store leftovers in an airtight container in the refrigerator for up to 24 hours. The texture might change slightly, so give it a good stir before serving.

FAQs

Got questions? I’ve got answers!

What is a Lassi and where does it originate from?

Lassi is a traditional Indian yogurt-based drink. It originated in the Punjab region of India and is incredibly popular throughout the country. It’s a staple in Indian cuisine and comes in many flavors!

Can I make Saffron Lassi ahead of time?

You can bloom the saffron ahead of time and keep it refrigerated. But I recommend blending the lassi just before serving for the best flavor and texture.

What if I don’t have saffron? Can I substitute it?

While saffron is what makes this lassi special, you can use a pinch of turmeric for color if you’re in a pinch. It won’t have the same flavor, but it will still be delicious.

How can I adjust the sweetness of the lassi?

Start with 2 tablespoons of sugar and taste as you go. Add more sugar, honey, or maple syrup until it reaches your desired sweetness.

What type of blender works best for making lassi?

Any blender will work, but a high-speed blender will give you the smoothest, creamiest results.