Double Pink Lassi Food
ROSE LASSI
Sweet Rose Lassi is perfect for a romantic date night, Galentine's Day with the girls, or for a floral-scented cooling drink during the summer! This lassi is flavored with roses and cardamom to make a delicious vibrant pink drink.
Provided by Shweta Garg
Categories Drinks
Time 5m
Number Of Ingredients 6
Steps:
- Add the dahi, whole milk, rose syrup, rose water, and ground cardamom to a blender. Blend until completely smooth.
- Pour into tall glasses. Garnish with rose petals and slivered pistachios.
- Serve chilled.
Nutrition Facts : ServingSize 1 lassi, Calories 205 kcal, Carbohydrate 26 g, Protein 8 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 30 mg, Sodium 122 mg, Fiber 1 g, Sugar 26 g, UnsaturatedFat 3 g
INDIAN LASSI
Here is a basic recipe for Indian Lassi (yogurt drink). You can add more or less yogurt or water for a thicker or thinner beverage. For a salty lassi, you can substitute 1/2 teaspoon salt for the sugar. Garnish with fresh mint if desired.
Provided by Simmi G
Categories World Cuisine Recipes Asian Indian
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- In a blender, blend the yogurt, ice, water, sugar and salt until mixture becomes frothy. Pour mixture over ice cubes in tall glasses.
Nutrition Facts : Calories 50.4 calories, Carbohydrate 6.4 g, Cholesterol 4.3 mg, Fat 1.1 g, Protein 3.8 g, SaturatedFat 0.7 g, Sodium 50.7 mg, Sugar 6.4 g
PINK LASSIES
This is a good alternative to Shirley Temples when you want a "cocktail" for your wee guests.
Provided by MizzNezz
Categories Beverages
Time 3m
Yield 2 1/2 cups
Number Of Ingredients 3
Steps:
- Place all ingredients in blender.
- Process until smooth.
- Serve in cocktail glasses with straws.
DOUBLE PINK LASSI
Provided by Anna Olson
Categories berries,Beverage,eggs and dairy,fruit,Main Ingredient,nuts
Yield 4 servings
Number Of Ingredients 10
Steps:
- Simmer raspberries with sugar for 5 minutes, purée and strain. Chill until ready to use.
- For rhubarb, simmer with sugar and water for 10 minutes until tender and purée. Chill until ready to use.
- For lassi, heat ground almonds, cinnamon stick with milk to just below a simmer. Stir occasionally and keep at low heat for 10 minutes. Strain milk through a fine strainer lined with cheesecloth, twisting cheesecloth to get every bit of juice out of almonds. Chill completely.
- In a blender, purée chilled milk with yoghurt, rhubarb purée and ½ of raspberry purée with ice. Divide remaining raspberry purée between 4 tall glasses. Top up with lassi mixture. Garnish with toasted almond slices.
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