saffron lassi
Royal kesar lassi — thick, cold and deeply aromatic with Saffron Spice Drop and Cardamom Spice Drop Blend, pour and serve. No strands to soak, no guesswork on colour.
- No soaking saffron
- Just blend & serve
- Consistent golden color
- Made with Natural Ingredients
Ingredients
Saffron Spice Drop — 2–3 ml (measure with spoon provided) · Cardamom Spice Drop — 2 drops
Golden kesar colour and floral cardamom aroma — no soaking, no grinding, straight into the blender.
2 Cups
Fresh curd (dahi) from full-fat milk
1 Cup
Full-fat milk
5–8 Tsp
Sugar, or as per taste
4–5
Ice cubes
Directions
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1
Add Everything to the Blender
Take all the ingredients — curd, full-fat milk, sugar, Saffron Spice Drop, Cardamom Spice Drop and ice cubes — in a blender or mixie jar.
Pro Tip: Use full-fat curd made at home from full-fat milk for the richest, creamiest lassi. The fat helps the saffron and cardamom aromas blend and bloom beautifully. -
2
Blend Till smooth & frothy
Blend well till the mixture becomes completely smooth and frothy. The saffron extract will give the lassi a beautiful, even golden colour — no streaks, no uneven strands.
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3
Pour & Serve Chilled
Pour into tall glasses. Serve immediately while cold and frothy. Garnish with a pinch of saffron or chopped pistachios if desired.
