Pistachio Lassi

Lassi is a summer coolant native to India. This traditional beverage that is locally popular has yogurt as it's base and comes both in sweet and salted versions. A fresh batch of yogurt made with full fat milk is best suited for lassi preparation. The basic version needs only yogurt, water and salt / sugar which is filling, nourishing and cooling. Adding spices and herbs makes it more flavorful though optional. Twists to the traditional drink has lead into many variations that include nuts / fruits and so on. 

My version today contains pistachios in the lassi as the name suggests and the lassi is flavored with cardamom and sugar. This creamy, cool beverage is a perfect foil for the summer heat. Here are some lassis that have been posted earlier.

Elaichi - Kesar Lassi

Kesar Lassi

Mango Lassi

Nannari Lassi

Ingredients:

2 cardamom pods / 1/2 tsp. ground cardamom
6 tbsp. pistachios

2 cups chilled, full fat yogurt
4 tsp. sugar or to taste

Crushed ice as needed
Directions:

* Separate the seeds from cardamom pods. Grind pistachios and cardamom seeds together coarsely. Transfer the ground pistachio to a bowl. 

* Save some of the ground pistachio for garnishing. Blend yogurt, sugar, remaining ground pistachio, cardamom and ice until smooth and frothy. 

* Pour lassi into serving glasses and garnish with crushed pistachio. Serve immediately.

Comment

A - Z Indian Street Foods ~ E for Elaichi - Kesar Lassi (Cardamom - Saffron Lassi)

 I had seen as a kid often my grandfather requesting my grandmother to prepare whisked yogurt / buttermilk adding sugar, especially during summers. I would wonder why he had to drink that when salty version tasted way much better. That was before my palate got used to the sweet smoothies / milkshakes and before I got to learn that every ingredient used in traditional Indian cooking has a purpose behind it. I came to know later that whisked yogurt in some other parts of India goes by the name lassi and it is consumed for the cooling effect it has on body.

Nowadays lassi has gained popularity globally though the drink originated in India and especially associated with the Punjab region. Lassis are served at every meal at homes in some parts and this refreshing drink is quite filling and makes a great protein filled snack. It is not uncommon to find famous lassi parlours / lasssi bhandars in towns where the drink is popular. The basic versions of lassi are the healthiest where yogurt is whisked with a small quantity of water and either salt or sugar is added to get mildly salted lassi and sweet lassi respectively. Cumin powder may be used as well for salted version. Sweet versions may be flavored or pureed fruits added like mango to make delicious, exotic versions. The stores sell more richer versions with butter like the makkhan lassi or top it with malai (cream) or rabri. There is even the bhaang lassi, the cannabis infused drink served by some during the Holi festival in northern parts of India. In my husband's hometown of Kadapa, nannari lassi is more popular. It is prepared with yogurt and nannari syrup blended which in turn is made with the woody aromatic nannari roots that have cooling medicinal properties and sugar.

For my ‘E’ post today as part of the ongoing Indian street food series, I decided to go with elaichi / cardamom flavored lassi infused with kesar / saffron and topped with crushed nuts. It is a quick drink to prepare and enjoy, especially on a hot summer day. I wanted a thicker version and so, omitted water but replace a small quantity of milk with water. Add more water if you are preparing chaas or buttermilk. The quantity of sugar used depends upon how much sweeter lassi one would prefer.

Ingredients:

2 pinches of saffron strands

2 cups cold, full-fat yogurt

½ tsp. ground cardamom

Sugar to taste

Slivered pistachio and almonds to garnish

 

Method: 

* Combine saffron strands and a tbsp. of hot water in a small cup and keep it aside for a couple of minutes. 

* Blend yogurt, water soaked saffron strands, cardamom and sugar until smooth. 

* Pour the mixture equally into 2 or 3 serving glasses and garnish with nuts and saffron strands. Serve immediately. 

So far, on this series, 
A for Aloo Kabli
B for Bajra Vada
C for Chooda Matar
D for Dahi Batata Puri

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