Saffron Lassi

Lassis are ubiquitous in India; the shakes, made with yogurt or buttermilk, can be sweet or salty. The Victorian-style Imperial Hotel in India's capital, New Delhi, where Peggy Markel stopped on her way to Rajasthan, has an extensive selection of lassi. This one is elegantly flavored with saffron.

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  • Servings: Makes 2 drinks

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  • Large pinch of saffron threads
  • 3 tablespoons water
  • 2 tablespoons sugar
  • 1 1/2 cups plain whole-milk yogurt

How to make this recipe

  1. In a small bowl, crumble the saffron into 1 tablespoon of the water and let stand for 5 minutes.

  2. Meanwhile, in a small, microwave-safe bowl, combine the remaining 2 tablespoons of water with the sugar and microwave for about 1 minute, until the sugar is dissolved. Transfer the bowl to the freezer until the syrup is cold.

  3. In a bowl, whisk the yogurt with the saffron water and sugar syrup. Refrigerate, whisking a few times, until cold and brightly colored, about 1 hour. Pour into medium glasses and serve.


One serving 160 cal, 21 gm carb, 6 gm fat, 3.9 gm sat fat, 6 gm protein

Contributed By Photo © Kana Okada Published February 2009

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