“Rose Lassi” … all are familiar with Indian sweet Lassi, a curd based coolant originated from the northern parts of India, specially from the state of Punjab ... over the years it has moved on to all states and is now savoured all round the country specially during summer months … for over a decade now the trend of flavored/ fruit based lassi has caught on among people and there are plenty of choices to try out from … here is a delicious Gulabi Lassi ie. Rose Buttermilk to be relished to beat the rising summer heat … go ahead and enjoy it chilled … Yummilicious …
** Lassi is a coolant prepared with thick curds that is not sour in taste along with any flavor or fruit pulp of your choice. Plain lassi is either prepared salt with spices or sweetened with cardamom- saffron flavour while the others on list are badami, kesari, mango, khus, gulabi etc. You can prepare lassi easily at home with addition of any fruit pulp like, mango, litchi, jackfruit etc. or using flavoured syrup too.
** All you need in preparation of lassi is chilled thick curds either full fat or prepared with skimmed milk (individual choice), chilled milk, again you can use full fat or skimmed ones, flavoured syrup, sugar if desired only, cardamom powder, pinch of salt and a few ice cubes, that’s all, just churn well and its done. A delicious drink that can be served to guest or family during the summer months to beat the heat.
** Here is my recipe for “Rose Lassi” … my style ..
** As I mentioned there is no fixed recipe as such and you can adjust the quantity of ingredients as per individual choice. Just be careful with addition of sugar as sometimes the syrups are too sweet and there is no need to add on more sugar, for this lassi, I have not added any sugar as I prefer to cut down excess amount.
** To Prepare Rose Lassi : In a electric blender or mixer grinder (any you have) add 2 cups of thick cold curds (dahi), 1 cup of chilled milk (doodh), 2-3 tblsp of rose (gulabi) syrup, ½ tsp cardamom (ellaichi/ yellu) powder, pinch of kala namak (rock salt), few ice cubes (Optional) and blend all together for 2-3 minutes until you get an evenly mixed thick lassi. Stop twice at intervals of one minute to get a frothier lassi.
** Note : Traditional Buttermilk Churner was used in preparation of Lassi, and if preferred you can use the same too.
** Note : Lassi should always be served cold/ chilled. If time permits you can prepare and keep in fridge for 3-4 hours to be chilled if not then use chilled curds, milk and a few ice cubes to get the same, I have used chilled ingredients while preparing, but not included ice cubes, instead I kept it in fridge to chill for 2 hours.
** Note : I have used homemade cow’s skimmed milk curds and skimmed cow’s milk for this lassi as I did not want to add on excess fat in lassi. However, I must admit that when used full fat curds and milk you definitely get richer, tastier lassi.
** Note : Inclusion of salt (namak/ meeta) is optional and you may skip it, I have added kala namak (rock salt) as it infuses a lovely taste to lassi.
** Note : Addition of sugar is always a matter of choice as it depends upon individuals taste. However, it is always better to develop a less sweeter choices as sugar is not good for health. I have not added any, you may if desired only.
** “Rose Lassi” is done and ready to be served. Pour into glasses of desired size and serve chilled immediately. You can top it with some coarsely ground pepper or dried rose petals if desired too, I preferred to keep it simple. Take your time, relax and sip on to chilled lassi slowly and enjoy the flavour sip by sip.
** Always serve it cold or chilled (if desired only) with a spoon and a straw as at times if the lassi is too thick it gives joy in relishing it scooped out with a spoon. As it loses the chilled temperature, lassi always somehow thins out and then it is easier to sip it on with the help of a straw. In my home however, I always maintain the thickness of keeping the lassi ready for sipping as we love it that way, you can also serve it that way which is slightly thinner in texture, again as I said about its a matter o individual choice.
** "Lassi" in my opinion is a small meal in itself be it with addition of fruit purees or flavoured syrups. I love to have these during fasting/ upwas days as it not only freshens up your mood but also is also very filling on tummy keeping your mind away from 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. Do try out this any lassi of your choice which I have shared in plenty in this blog, and reap in health benefits for you and your family. It's summer time and that’s when you need to be charged with lassi to beat the heat.
** I love coolants and it is a must for me at mid morning be it juices, lassi or any other drink. With age I have had tried to curtail this habit to keep a check on unnecessary sugar intake but somehow it is difficult during summertime. I have already included plenty of “Lassi” recipes prepared with Jambhul (Black Plum), Strawberry, Pineapple (Ananas), Ponosu (Ripe Jackfruit), ambdo (mango), Kesari- Ellaichi- Banana, Pomegranate- Banana, Chocolate, Banana- Strawberry etc. etc. Just browse through the common link shared below and you will find them all, try any and enjoy with your family and friends ….
** 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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