Creamy Rose Lassi Recipe
Lassi tastes great on its own, without fruit or other flavours. However, when rose syrup is added, the basic Lassi is transformed into the magical rose lassi.
Ingredients
- 2.5 cups hung curd
- 4 Tbsp Rose Syrup
- 1 tbsp of honey/sugar if needed
- 1 cup Water
- Ice cubes
For Hung Curd
- 3 cups Curd dahi
For Garnish
- Finely chopped Pistachios or Almonds
- Rose petals
Instructions
For Hung Curd
- To make hung curd, put a strainer in a large basin and cover it with muslin cloth.
- Add the curd, then join the muslin cloth's edges with a knot.
- To drain the whey, hang the curd in a cool location for at least an hour. As an alternative, you may weigh down the curd.
- Transfer to a bowl.
For Rose Lassi
- Mix the hung curd, rose syrup, sugar, and ice cubes in a blender to make rose lassi. Blend until smooth.
- If it has a consistency that is too thick, add some water.
- Refrigerate the lassi for at least 1 hour.
- Serve this chilled rose lassi and garnish with some rose petals and finely chopped dry fruits.
Notes
- I do not advise using honey in this recipe because it does not mix well with cold liquid (but you could boil it with milk or water and freeze it first). However, maple syrup does mix well with cold beverages.
- A higher fat-content yogurt is required for creamier and thicker lassi. I would choose at least Fage 5% Greek yogurt for a rich lassi.
- This recipe mostly does not require added sugar because the syrup is already too sweet. The rose syrup should be used sparingly because it is potent and may make the lassi too sweet. It is preferable to continue adding more.