📝 About This Recipe
This luxurious yogurt-based cooler is a sophisticated marriage of two of the world's most precious aromatics: hand-harvested saffron and steam-distilled damask rosewater. Originating from the royal courts of the Indian subcontinent and infused with Persian floral sensibilities, this drink offers a velvet-smooth texture with a honeyed, golden hue. It is the ultimate refreshing elixir, designed to soothe the palate after a spicy meal while providing a fragrant, cooling escape from the summer heat.
🥗 Ingredients
The Infusion
- 1/4 teaspoon Saffron strands (high-quality Persian or Kashmiri strands)
- 2 tablespoons Whole milk (warmed slightly to 110°F)
- 3 tablespoons Granulated sugar (adjust to taste or substitute with honey)
The Lassi Base
- 1.5 cups Greek yogurt (full-fat for maximum creaminess)
- 1/2 cup Chilled water (or crushed ice for a thicker consistency)
- 1 teaspoon Rosewater (culinary grade, preferably Lebanese or Indian)
- 3 pieces Green cardamom pods (seeds removed and finely ground)
- 1 pinch Sea salt (to balance the floral sweetness)
For Garnish
- 1 tablespoon Pistachios (unsalted and slivered)
- 1 teaspoon Dried edible rose petals (culinary grade)
- 4-5 pieces Saffron strands (reserved for the top)
👨🍳 Instructions
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1
Begin by lightly crushing the 1/4 teaspoon of saffron strands using a small mortar and pestle until they form a coarse powder.
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2
Place the crushed saffron in a small bowl and add the 2 tablespoons of warm milk. Let this steep for at least 10 minutes until the milk turns a deep, vibrant orange.
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3
In a separate small bowl, dissolve the sugar into the saffron-milk mixture, stirring until no granules remain.
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4
Grind the seeds of the cardamom pods into a very fine powder; discard the green husks.
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5
In a high-speed blender, add the cold Greek yogurt and the chilled water (or ice).
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6
Pour the saffron-sugar-milk infusion into the blender, ensuring you scrape every drop of the golden liquid out.
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7
Add the rosewater, ground cardamom, and a tiny pinch of sea salt.
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8
Pulse the blender on low for 10 seconds to incorporate the ingredients, then blend on high for 20-30 seconds.
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9
Check the consistency; the lassi should be frothy on top and thick enough to coat the back of a spoon.
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10
Taste the lassi. If you prefer it sweeter, add another teaspoon of sugar and pulse again.
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11
Pour the mixture into two chilled tall glasses, leaving about half an inch of space at the top.
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12
Carefully sprinkle the slivered pistachios and dried rose petals over the foam.
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13
Finish with a final 2-3 strands of dry saffron in the center for a professional, elegant look.
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14
Serve immediately while chilled and frothy.
💡 Chef's Tips
Always bloom your saffron in warm liquid to unlock its full color and aroma; cold liquid won't extract the oils properly. Use full-fat yogurt for the authentic 'velvet' mouthfeel that defines a high-end lassi. Be careful with rosewater; it is highly concentrated and can easily taste like soap if over-measured. If you don't have a blender, use a traditional Indian 'madhani' (wooden whisk) or a hand frother for a more rustic texture. For a vegan version, use a thick cashew-based yogurt and coconut milk for the infusion.
🍽️ Serving Suggestions
Pair with a spicy Lamb Rogan Josh or Butter Chicken to provide a cooling counterpoint to the heat. Serve alongside a plate of fresh dates and walnuts for a light, Middle Eastern-inspired afternoon snack. Enjoy as a liquid dessert following a heavy meal. Accompany with savory vegetable pakoras for a delightful contrast between salty-fried and sweet-floral flavors.