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Prep Time5 Mins
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Cook Time5 Mins
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Serving3
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Lassi is originated from the land of Punjab and Multan, but it adopted worldwide as the best summer coolant. Its curd, sweet and pure pleasure in a glass. The summer days of Lassi after a chole bhature breakfast or an Indian thali Lunch and the so-called “ power naps” results are something which we all secretly admire. Try this authentic recipe and enjoy!
Ingredients
Directions
How to make Patiala Lassi at home
Carefully take out the top layer of the set cup or the malai and keep it aside chilled for garnish
Take the thick curd, sugar, cardamom powder, ice cubes and blend well.[ can be hand blended with a traditional wooden whisk also] Don’t add water
Serve in individual glasses and garnish with some generous curd upper layer, saffron strand, chopped Pista, and chopped almonds.
Enjoy
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