Saffron Lassi

A smooth, bright golden drink that coats the palate. The warm aroma of saffron infuses the fresh yogurt for a balance of acidity and sweetness.

• Prep time: 10 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 227
• Protein: 7 g
• Carbs: 22 g
• Fat: 12 g

Ingredients

• 500 g yogurt Indian ( well chilled )
• 200 ml Whole milk ( divided )
• 3 tbsp White sugar ( granulated )
• 1 pinch Saffron ( strands )
• 1 tsp Cardamom powder ( fine )
• 15 g Roasted salted pistachio optional ( crushed )

Instructions

1. Infusing the saffron

   Heat 50 ml of whole milk without boiling. Drop a pinch of saffron strands into it. Let infuse for 5 minutes until the milk takes on a deep orange hue.

2. Mixing the bases

   In a large container, pour the Indian yogurt, the rest of the cold milk, white sugar, and cardamom powder. Add the cooled saffron milk.

3. Emulsifying

   Whisk vigorously or blend until a light, stable foam forms on the surface. The mixture should be smooth and fluid.

4. Finishing

   Pour into glasses. Coarsely crush the roasted pistachios and sprinkle them over the foam to add crunch.

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Chef's tips

• Never boil the milk with the saffron, as it will make the spice bitter.
• Use very cold yogurt to achieve a firmer and airier foam.

Storage

Consume immediately. Do not store for more than 2 hours in the fridge or it will lose its foamy texture.