Skip to main content

Kesar Lassi (Saffron Lassi) #SundayFunday

 

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)!

In any case, here's the line-up of how the #SundayFunday bloggers are celebrating dairy...

Kesar Lassi (Saffron Lassi)

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

Procedure

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.

Comments

  1. Love a cold lassi! They are so refreshing and the perfect cooling drink with a spicy samosa. I love the pale yellow of yours, Camilla.

    ReplyDelete
  2. Definitely going to have to try this one! Sounds lovely! And the color is pretty too I bet!

    ReplyDelete
  3. I don't know that I've ever tried anything like this but it sounds delicious!

    ReplyDelete
  4. Two lassis being shared in this event has convinced me I need to make some.

    ReplyDelete
  5. I love saffron and saffron lassi is one of the must haves during the hot season. So flavorful and filling too.

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir