Ingredients
Method:
1. In a blender add 2 cups thick fresh curd, preferably chilled. If using homemade curd, remove any whey (water that usually separates from the curds) and add only the thick creamy portions.
2. Next add 12 almonds followed by 12 pistachios and 10 whole cashews.
3. Now add 4 dry figs roughly chopped.
4. Add a large pinch of saffron strands and one cardamom.
5. Next add 4 teaspoon sugar. This can be adjusted depending on sweetness preferred.
6. Blend at high speed for 20-30 seconds until it is smooth and creamy.
7. Pour into serving glasses. Sprinkle slivered almonds, pistachios on top. Place a few strands of saffron at the top.
8. Serve immediately! Alternatively, it can be stored in fridge until it is ready to be served.
TIPS
The quality of the curd used has a huge impact on the lassi’s flavour and consistency. Make your own curd from full-cream milk if you plan to use it. Make sure you take the time to filter out any whey that separates from the curd and contains water. For the tastiest lassi at home, malai dahi, or creamy thick curd, that is fresh and not sour, is preferable.
When making lassi, the curd needs to be sufficiently cold. Although ice cubes can be used while the mixture is being blended, I believe this makes the lassi watery.
The best lassi may be made by soaking the dry fruits and nuts beforehand since they are combined with the dry fruits and nuts when preparing this dry fruit lassi.
Saffron threads can be added right away to the lassi mixture, but if you’d like, you can soak it in 2 tablespoons of boiling milk to produce a brighter colour.
Notes:
Make lassi with full-cream yoghurt or curd for a rich, creamy consistency.
Vary the sugar amount to achieve the desired sweetness.
You can change the variety and amount of dry fruits according to your tastes and preferences.