Leftover Mithai Lassi Recipe – Easy Indian Summer Drink with Cardamom

Last Updated on 4 months by Neha Deshmukh

Leftover Mithai Lassi Recipe – Easy Indian Summer Drink with Cardamom

Hey everyone! If you’re anything like me, you probably have a little bit of leftover mithai tucked away after a festival or celebration. Instead of letting it sit there, I’ve got the perfect solution – a super refreshing and delicious Mithai Lassi! It’s unbelievably easy to make, and honestly, it’s become my go-to summer drink.

Why You’ll Love This Recipe

This Mithai Lassi is a total game-changer, especially when you want something sweet and cooling. It’s a brilliant way to use up leftover mithai (Indian sweets) and transform them into something new and exciting. Plus, the hint of cardamom just elevates everything! It’s quick, requires minimal effort, and is seriously satisfying. I first made this when I had a tiny piece of barfi left after Diwali, and I’ve been hooked ever since.

Ingredients

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

• As needed: Leftover Mithai (any kind!)
• ¾ cup Milk (or Lassi) – about 180ml
• ¼ cup Ice Cubes – about 60ml
• A pinch of Cardamom Powder

Ingredient Notes

Let’s talk ingredients for a sec! The star of the show is definitely the leftover mithai. Seriously, any kind works – barfi, ladoo, peda, gulab jamun (crumble it first!), you name it!

And don’t underestimate the cardamom. Just a tiny pinch adds such a lovely aromatic warmth. It really complements the sweetness of the mithai. I always keep a small jar of freshly ground cardamom powder on hand – it makes all the difference!

Step-By-Step Instructions

Alright, let’s get blending! It’s seriously simple.

1. First, let your leftover mithai come to room temperature. This makes it much easier to blend smoothly.
2. Pop the mithai and a small splash of milk (about ¼ cup) into your blender. Blend it up until it’s nice and smooth – you don’t want any chunks!
3. Now, pour in the remaining milk and add the ice cubes. Blend again until everything is creamy, frothy, and perfectly chilled.
4. Pour your gorgeous Mithai Lassi into a glass, sprinkle a tiny pinch of cardamom powder on top, and serve immediately. Enjoy!

Expert Tips

Here are a few things I’ve learned along the way:

• Don’t skip letting the mithai soften a bit. It’ll save your blender (and your patience!).
• If your lassi is too thick, just add a little more milk. If it’s too thin, add a few more ice cubes.
• For an extra-rich lassi, use full-fat milk.

Variations

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

• Spice Level: Feel free to adjust the cardamom to your liking. My grandma always added a little more – she loved a strong cardamom flavor!
• Mithai Type Adaptations: Experiment with different types of mithai! Rasgulla lassi is surprisingly good, but you’ll need to crumble the rasgullas well.
• Festival Adaptations: This is perfect for Holi! You can even add a tiny drop of food coloring to make it festive. During Diwali, I often use leftover soan papdi – it creates a wonderfully light and airy lassi.

Serving Suggestions

This lassi is best enjoyed chilled, on a warm day. It’s fantastic on its own, but you can also pair it with a light snack like namak pare or mathri. It’s also a lovely accompaniment to a spicy meal – the sweetness helps balance the heat.

Storage Instructions

Honestly, this lassi is best served immediately. The ice will melt, and it won’t be as frothy if you let it sit. But, if you absolutely have leftovers, you can store it in the fridge for up to an hour, but give it a good stir before drinking.

FAQs

Let’s answer some common questions:

• Is this lassi best served immediately? Yes, absolutely! It’s at its best when it’s freshly blended and nice and cold.
• Can I use different types of Mithai? Definitely! That’s the beauty of this recipe – it’s super versatile.
• What kind of milk works best for this lassi? You can use any kind of milk you like – whole milk, low-fat milk, almond milk, or even oat milk.
• Can I make this lassi without ice? Yes, you can! Just use very cold milk and maybe even chill the mithai beforehand.
• How can I adjust the sweetness of the lassi? The sweetness will depend on the mithai you use. If it’s not sweet enough, you can add a teaspoon of sugar or honey.