Persimmon Pistachio Lassi Recipe – Rosewater & Cardamom Bliss

Last Updated on 4 months by Neha Deshmukh

Persimmon Pistachio Lassi Recipe – Rosewater & Cardamom Bliss

Hey everyone! If you’re anything like me, you’re always on the lookout for a refreshing drink that’s a little bit special. This Persimmon Pistachio Lassi is exactly that. I first made this when persimmons were in season and I had a bunch ripening on the counter – it was a total happy accident, and now it’s a family favorite! It’s creamy, subtly sweet, and bursting with aromatic flavors. Trust me, you’ll want to make this.

Why You’ll Love This Recipe

This lassi isn’t your average yogurt drink. The combination of sweet persimmon, crunchy pistachios, and the delicate floral notes of rosewater and cardamom is just divine. It’s incredibly easy to make, requires minimal ingredients, and is the perfect way to cool down on a warm day. Plus, it’s a beautiful, vibrant drink that’s sure to impress!

Ingredients

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

• 2 persimmons (pulp taken) – about 1 cup
• 2 tbsp shelled pistachios
• ½ cup yogurt
• ½ cup cold water
• ½ tsp cardamom powder
• 1 tbsp rosewater
• 1 tsp sugar (or to taste)

Ingredient Notes

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

Persimmons: Choosing the Right Variety & Ripeness

There are a couple of main types of persimmons. Hachiya persimmons need to be completely soft before using – almost jelly-like. Fuyu persimmons are non-astringent and can be eaten when firm. I prefer using Fuyu for this recipe as they hold their shape a little better, but either will work! You’ll need about 1 cup of pulp.

Pistachios: The Importance of Quality

Good quality pistachios make a difference. Look for pistachios that are vibrant green and have a slightly sweet aroma. I like to use shelled, unsalted pistachios. Roughly 30g is perfect.

Cardamom: Aromatic Spice Profile

Cardamom is a cornerstone of Indian desserts and drinks. I recommend using freshly ground cardamom powder for the most intense flavor. A little goes a long way – ½ tsp is usually perfect, but adjust to your liking.

Rosewater: Authentic Flavor & Sourcing

Rosewater adds a beautiful floral aroma. You can find it at most Indian grocery stores or online. Make sure it’s food-grade! A good quality rosewater will smell fragrant and not artificial.

Yogurt: Full-Fat vs. Low-Fat Options

I prefer using full-fat yogurt for the creamiest texture, but low-fat yogurt will work too. Just be aware that it might result in a slightly thinner lassi. About 120ml of yogurt is ideal.

Step-By-Step Instructions

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

1. First, gather all your ingredients. It just makes the process smoother, trust me.
2. Add the persimmon pulp, pistachios, yogurt, cold water, cardamom powder, rosewater, and sugar to a blender.
3. Now, blend everything together until it’s beautifully smooth and creamy. This usually takes about 30-60 seconds, depending on your blender.
4. Give it a taste and adjust the sweetness if needed. Add a little more sugar if you like it sweeter, or a splash more rosewater for extra floral notes.
5. Pour into a tall glass and serve immediately. Enjoy!

Expert Tips

Want to take your lassi game to the next level? Here are a few tips I’ve learned over the years.

Achieving the Perfect Lassi Consistency

If your lassi is too thick, add a little more water, one tablespoon at a time, until you reach your desired consistency. If it’s too thin, add a tablespoon of yogurt.

Balancing Sweetness & Spice

Don’t be afraid to experiment with the sugar and cardamom levels. Start with the amounts listed in the recipe and adjust to your taste.

Blending Techniques for a Smooth Texture

A high-powered blender will give you the smoothest results. If you don’t have one, blend for a little longer and make sure the pistachios are fully broken down.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

Vegan Persimmon Pistachio Lassi

Swap the yogurt for a plant-based alternative like coconut yogurt or almond yogurt. It changes the flavor slightly, but it’s still delicious! My friend, Priya, swears by coconut yogurt in this.

Gluten-Free Persimmon Pistachio Lassi

This recipe is naturally gluten-free! Just double-check that your rosewater doesn’t contain any hidden gluten ingredients.

Spice Level Adjustment (Cardamom)

If you’re not a huge fan of cardamom, start with ¼ tsp and add more to taste. You could also add a pinch of nutmeg or cinnamon for a different flavor profile.

Summer Cooling Lassi Adaptation

Add a few ice cubes to the blender for an extra-chilled lassi on a hot summer day.

Festival Adaptation: Holi Lassi

For a festive Holi lassi, add a pinch of saffron strands to the blender for a beautiful golden color and a subtle, luxurious flavor.

Serving Suggestions

This lassi is perfect on its own, but it also pairs well with Indian snacks like samosas or pakoras. You can garnish it with a sprinkle of chopped pistachios or a pinch of cardamom powder for a beautiful presentation.

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 give it a good stir before serving.

FAQs

Got questions? I’ve got answers!

What is a Lassi and where does it originate?

Lassi is a traditional yogurt-based drink originating from the Punjab region of India. It’s incredibly popular throughout the Indian subcontinent and comes in many different flavors – sweet, salty, and even savory!

Can I use frozen persimmon pulp for this recipe?

Yes, you can! Just make sure to thaw the pulp completely before blending. Frozen pulp might result in a slightly icier lassi.

What can I substitute for pistachios if I have a nut allergy?

If you have a nut allergy, you can substitute the pistachios with sunflower seeds or pumpkin seeds. They won’t have the same flavor, but they’ll add a nice texture.

How can I adjust the sweetness of the lassi?

You can adjust the sweetness by adding more or less sugar. You can also use a natural sweetener like honey or maple syrup.

Can this lassi be made ahead of time?

While best fresh, you can make it a few hours ahead. The color might change slightly as the persimmon oxidizes, but it will still taste delicious.

Is rosewater essential for the flavor profile?

Not essential, but it really elevates the flavor! If you don’t have rosewater, you can omit it, but the lassi will be missing that delicate floral aroma.