3 Types of lassi Recipe | With Home-made Curd | With Tips and tricks

Chef Aanal Kotak
Chef Aanal Kotak
1.1 هزار بار بازدید - پارسال - Savor the Authentic Taste of
Savor the Authentic Taste of India with Our Signature Lassi Recipes.
Try and let me know in the comments.

3 TYPES OF LASSI

CHEF AANAL KOTAK

PREP TIME: 5-7 mins
COOKING TIME: 10-12 mins (excluding the setting time of curd.)

INGREDIENTS:
FOR MAKING CURD:
• 2 cup milk
• 1 tbsp cornflour
• 1 tbsp curd

FOR SWEET LASSI:
• 4 tbsp prepared curd
• 2 tbsp powdered sugar
• 1 glass water
• 1 tsp cardamom powder
• Saffron strands (for garnish)

FOR ROSE LASSI:
• 4 tbsp prepared curd
• 2 tbsp poha (soaked)
• 2 tbsp rose syrup
• 2 tbsp pistachio (chopped)
• 2 tbsp cashew (chopped)
• 2 tbsp almonds (chopped)
• Dry rose petals (for garnish)

FOR CHOCOLATE LASSI:
• 4 tbsp prepared curd
• 2 tbsp chocolate syrup
• Chocolate chips
• Cocoa powder (for garnish)

METHOD:
FOR MAKING CURD:
• Set a pan on medium heat, add milk and let it boil for 5-7 minutes.
• Further add cornflour and boil it once more.
• Transfer the boiled to a bowl and let it cool down on room temperature.
• Further add curd and set this aside in a warm place for 7-8 hours.

FOR MAKING SWEET LASSI:
• Take a bowl add the above prepared curd, add powdered sugar and water. Whisk it well and at last add cardamom powder.
• Pour the lassi to the serving glass and garnish it with some saffron strands.

FOR ROSE LASSI:
• First of all wash poha with water and then soak it for 1-2 minutes in water. Then strain thw water and keep it aside.
• Now in a mixi jar add prepared curd, soaked poha, and rose syrup. Blend this well.
• Further, transfer this to a bowl, add pistachio, almonds and cashew. Mix this.
• Pour the rose lassi to a serving glass and garnish it with dry rose petals.

FOR CHOCOLATE LASSI:
• In a mixi jar add prepared curd, chocolate syrup and blend it till smooth.
• Pour the lassi to a bowl.
• Further pour the lassi to a serving glass, add some chocolate chips and garnish it with cocoa powder.


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پارسال در تاریخ 1402/02/02 منتشر شده است.
1,194 بـار بازدید شده
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