Today the Sunday Funday group is celebrating dairy. Thanks to Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm for coordinating this low-stress group. Today Rebekah is hosting and she's given us the following prompt: January 11th is National Milk Day, so in honor of National Milk Day let's celebrate dairy! Milk, butter, sour cream, cheese, yogurt, etc. What's your favorite way to celebrate dairy? (If you have dairy allergies in your household, feel free to use a non-dairy alternative)!
- Blackberry Peach Overnight Oats by Palatable Pastime
- Cheesy Eggplant Pork Roast Rolls by Food Lust People Love
- Chocolate Pots de Creme by Karen's Kitchen Stories
- Creamy Asparagus Soup with Ham Stock by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Creamy Steak Fettuccine by Making Miracles
- Doodh Poha/Rice Flakes In Milk by Sneha's Recipe
- Fresh Turmeric Chaas by Mayuri's Jikoni
- Homemade Chocolate Pudding by A Day in the Life on the Farm
- Kesar Lassi (Safffron Lassi) by Culinary Adventures with Camilla
- Peanut Butter & Banana Ice Cream by Cooking With Carlee
I decided that I wanted to share a lassi - a traditional Indian drink made with a blend of yogurt, water, and sugar. But I wanted to color it with saffron which is one of my favorite spices. Saffron is derived from the dried stigmas of the saffron crocus (crocus sativus). The stigmas are red, but when soaked in water they render a vivid, golden hue. Beautiful!
Ingredients makes approximately 2 cups
- 2 cups thick yogurt, chilled
- 3 to 4 teaspoons granulated sugar
- 1⁄4 teaspoon saffron
- 1 Tablespoon hot water
- 1 pinch ground cardamom
- 1 dash rose water, optional
- dried rose petals for garnish, optional
- saffron threads for garnish, optional
Add saffron to hot water and let it stand for 10 minutes. Mix saffron water with rest of the ingredients and serve immediately. Top with garnishes, if using.