“Sweet Kesari- Ellaichi Banana Lassi” … a delicious creamy lassi with the goodness of saffron and bananas blended together with a dash of cardamom/ ellachi flavor … a healthy coolant that tastes awesome and is one of the best way to beat the summer heat … so the next time instead of reaching out for artificial fruit juices or aerated drinks go ahead and relish homemade lassi/ coolants and promote good health for you and your family … Yummiliicious ….
** Curds/ dahi/ yogurt are relished throughout the world as they are very healthy and good for stomach and gut issues. Banana is an edible fruit widely grown all round the world and are known for promoting a good and healthy heart, maintaining blood pressure, reducing fatigue, constipation, heartburn and is also said to stimulate production of hemoglobin. They are excellent source of potassium, fiber, and magnesium and are very filling on tummy. A versatile fruit that can be prepared into making several other dishes too. Cakes, Ice Creams, Curds, Lassi, Halwa, etc. the list is endless.
** I had shared a simple method of preparing "Banana Curds" which can be served as dessert or coolant. Today I am sharing the same one but as lassi a delicious sweet drink with same ingredients more so famous in northern parts of India. While the recipe is same, it is the texture that is slightly thinner than curds. Again, there is no need of straining the curds unlike in my banana curds recipe unless the curds you set are very thin in texture. A great drink to sip on when the summer heat drains your energy. Do give this a try and let me know if you liked it, remember homemade drinks are the best.
** Here is my simple method of preparing “Sweet Kesari- Ellaichi Banana Lassi” ... my style ...
** Ingredients :
Ripe Bananas/ Pickile Kele : 4-5 small sized
Curds/ Dahi/ Yogurt : 2 cups (thick one’s)
Skimmed Milk Powder/ Doodha pitti : 2-3 tblsp
Sugar/ Shakkar/ Sakkara : 3 tblsp cup or as per taste.
Cardamom/ Ellaichi/ Yella Powder : ½ tsp.
Saffron/ Keshar/ Kesari : large pinch
Milk/ Doodh : 2 tblsp
** Add kesar/ saffron to warm milk and keep it aside for some time for the saffron mix in well and give out that pleasant yellow color.
** Add in curds, sugar, milk powder into a mixer and blend all together until you get a smooth textured paste. The sugar should have mixed in well, however, do not run the mixer for too long lest the mixture will turn thinner. You can stop in between so that there is no heat induced while preparing the same which will prevent the mixture thinning out. You can increase or decrease the amount of addition of sugar depending upon individual taste and the sweetness of the bananas you are using.
** Note : You can use either skimmed milk or full fat milk curds prepared at home for this recipe. While the skimmed milk is less fattening it turns slightly thinner in texture unlike full fat milk, the very reason why I add on some skimmed milk powder to give volume. You can also simmer full fat milk for 10 minutes to thicken it and then set the curds too which will give you thick creamy curds which can be used without adding milk powder for this recipe, its individual choice, I have used skimmed milk.
** Now, peel and cut bananas into small pieces, add it immediately into the mixer and using pulse method beat it until smooth. Do not run the mixer for long intervals lest it heats up and the mixture thins out. So stop at intervals and use pulse method. Lastly add in the cardamom powder, prepared saffron mixture and blend altogether.
** Note : Remember to peel the banana and immediately add to the other contents in mixer and blend fast to avoid it being discolored, which is distasteful. You can use any variety of ripe edible bananas, just adjust the quantity depending on the size of the banana, if they are huge you can add in only 3 and if smaller 4-5. Do not add too many bananas to thicken the lassi, the proportion of curds should be more than them.
** Pour the prepared banana curd mixture into an airtight container normally used for ice creams and put it into the freezer to chill for 20-30 minutes. Remove and mix well and it is ready to be served. In case you do not want to freeze you can serve topped with some ice cubes too. I avoid keeping this mixture in the fridge to be chilled for a few hours as addition of bananas somehow discolor the lassi and makes it unpleasant.
** Note : You can add some ice cubes into blender which has the capacity of crushing ice while preparing the lassi too. Again, it may turn the lassi into thinner texture, so I found the above method best to my interest, however you may try otherwise.
** “Sweet Kesari- Ellaichi Banana Lassi” is all done and ready to be served. Serve immediately in large glasses topped with crushed cardamom powder and a few stands of soaked saffron/ kesar. You can add some finely chopped or a fresh banana slices if desired. Tastes awesome served as a coolant when you come home tired and drained out from the sunlight heat and hot temperatures. Truly a healthy drink unlike the aerated bottle drinks which we reach out to cool out which usually never does.
** "Lassi" in my opinion is somewhat a small meal in itself especially with addition of fruit purees. This is one of our favorite at home during fasting/ upwas days as it not only freshens up one's mood but also is very filling on tummy keeping your mind away from constantly thinking of food. Lassi is also full of proteins and good for health especially if you prepare it with skimmed milk curds, which is what I always do.
** I always add some skimmed milk powder while preparing lassi, which gives volume to the lassi without adding on extra calories unlike full fat curds, that way I can remain tension free on enjoying my lassi. About the health benefits of banana, is something everybody knows without me saying so, our mother made us eat them. In all a healthy combo lassi, so go ahead and reap in health benefits for you and your family. It's summer time when the heat is unbearable, so reach out for lassi in place of aerated drinks.
** Note : The addition of bananas always leads to little bit of discoloration of the curds if left to rest. Therefore, it is always best to prepare and use it immediately without storing it in fridge to be served later. Remember if the curds you use are thinner in texture you can always strain it through a clean cotton cloth or fine sieve and use the same too, or add in some milk powder to thicken the same as I do. And please do not throw away the drained water, you can use it to bind the atta/ chapati dough.
** You can check out on other "Lassi/ Coolant/ Drinks/ Beverages" recipes in the blog using search or label options using key words. There are some lovely drinks both cold, hot and then there are some kashayas that which we consume when we have viral attack or flu or cold etc. Do browse through in leisure and try them out as and when possible. If you have any query or would like me to post some particular recipe do send me a mail, or simpler is to leave a comment and I will get back as soon as possible. Thank you all for sparing your precious time and sharing views and always helping me keep up my Blogging.
** Given below is the link to “Preparation Method of Perfect Set Curds”, if you are new or are unaware of its benefits, please check out out on the link given below ….
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