Saffron Lassi (Kesar Lassi) is a refreshing, creamy Indian yogurt-based drink infused with the luxurious aroma and golden color of saffron (kesar), often paired with cardamom for extra flavor. It's cooling, mildly sweet, and perfect for hot days!
This is a classic sweet version (serves 2).
Ingredients
- 2 cups (about 500g) plain yogurt (full-fat or thick curd for creaminess; Greek yogurt works well too)
- ½–¾ cup cold milk (adjust for desired consistency — start with less for thicker lassi)
- 10–15 saffron strands (kesar)
- 1–2 tablespoons warm milk (to soak saffron)
- 3–4 tablespoons sugar (adjust to taste; can use powdered sugar for smoother blend)
- ¼–½ teaspoon cardamom powder (elaichi) or 2–3 crushed cardamom pods
A handful of ice cubes (optional, for extra chill)
For garnish: slivered almonds, pistachios, extra saffron strands
Instructions
- Soak the saffron strands in 1–2 tablespoons of warm milk for 10–15 minutes. This releases the beautiful color and flavor — you'll see the milk turn golden.
- In a blender, add the yogurt, sugar, cardamom powder, soaked saffron (with the milk), and cold milk.
- Blend on high speed until smooth, frothy, and well combined (about 30–60 seconds). Taste and adjust sweetness or thickness — add more milk if too thick, more sugar if needed.
- If you want it extra cold and frothy, add a few ice cubes and blend briefly.
- Pour into tall glasses. Garnish with a pinch of saffron strands, slivered nuts, and a sprinkle of cardamom if desired.
Serve immediately chilled!
Tips
For a richer makhaniya lassi style (Punjabi/Jodhpur variation), add 1–2 tablespoons of fresh cream or malai and a touch of butter.
Vegan version: Use plant-based yogurt (coconut or almond) and non-dairy milk.
Saffron is potent — don't overdo it, or it can turn bitter.
Leftovers? Store in the fridge for a few hours, but it's best fresh.
Enjoy your golden, aromatic saffron lassi!
