Hey my friend, what’s the news? Today, I am sharing with you 6 easy lassi recipes. Some of them are sour, some are sweet, some are flawed, some are nutty, some are very fresh, and some will cool you down after drinking. You will get such a taste; all of them are different. And you can see that it is so colourful.

Let’s makLassisi at home in different flavours.

The base assist:

Ingredients:

• 1 liter curd (about 3 cups)
• 2 cups water (500 ml)
• 1/3 cup sugar (adjust to taste)

Steps:

• Firstly, let’s make the base assist. I am putting curd in a bowl. In the quantity of curd, I have taken three cups, which means 1 litre. Or it is made of milk of around 7 and a half ml,

• Water will be added along with it. I have taken two cups and half a litre of water; now boil both of them well, and please listen to me carefully, friend; do not make this in the mixer.

• This spoils the taste of curd and makes it become like milk. So mix it with a hand or a whisk.
• Later, we will add sugar to it. I am adding around one-third cup of sugar to it.
• According to the sourness of the curd, you can take one-fourth cups of sugar, then you can also take half a cup. Okay, you added sugar; now you must beat it well. When you beat it well, bubbles will start appearing on top. You just ha let it rest for 10-15 minutes; sugar will also die once, so keep it aside.

1. Kesar Pista Lassi:

Ingredients:

• 2 tbsp milk (for saffron infusion)
• A few strands of saffron
• 15-16 pistachios (boiled and peeled)

Steps:

• Now prepare to make your first firsLassisi, i.e. Kesar Pista Lassi.
• I heated this tadka pan and added two tablespoons of milk to it. We will heat it well.

• We must remove it, turn off the gas, add some saffron, and mix it once.

• Friends, after turning off the gas, add saffron. We have to mix it and let it cool down a.bit; I am putting it in a mixer jar for the pistachios here; these are 15-16 pieces, boiled and peeled, and

• we will add this saffron milk and stir it once in the mixer.
• We have not made a paste, we have to keep the pistachio rough so that thLassisi is of the same type which can make it perfect.

• OuLassisi is also completely chilled and ready but is now in a glass. I am adding mLassisi paste one by one,

• and along with it, I will add my flavour; that means I have added around one and a half to two spoons of saffron and pistachio, now I have to throw both of them well; so I am mixing it well with a spoon and you just

• We will top up our lassi base and mix it again. This saffron-pistachiLassisi will be ready. It turns out to be delicious. You will get crust bites of both in this, and they will remain visible in various places. It is fun to grind it and add it. For garnishing, I have added some pistachios, and they are ready.

2. Meetha Paan Lassi:

Ingredients:

• 2-3 betel leaves (paan leaves)
• 2 tbsp Gulkand (sweet rose petal preserve)
• 1/2 tsp peppermint (optional)
• 1/4 cup water (or as needed for blending)

Steps:

• Now let’s make the second one, Meetha Paan lassi.
• If you try it, you will go crazy. This is a sweet paan. I have added very little peppermint and added a little more Gulkand. And there is no betel nut,

• This means getting children’s food in a mixer in a way; I am preparing this along with water; both of these have to be mixed once in the mixer.
• Wow, what colour it has come. Come on, your betel paste is ready now in a bowl.

• I removed it, and this also makes two to the Assisi. In our class,

• we will add a raw lassi paste and flavour. Beat both of them well so that the aroma of paan starts coming into the whole kitchen. ThiLassisi of yours is ready, just above.
• You will top it with your luck; once you mix it and decorate it, I have taken this cream

• which comes in curd; it is made with tutti frutti and some botnets. Now it is ready.

3. Mango Lassi:

Ingredients:

• 1 large mango (peeled and cut into pieces)
• 2-3 tbsp mango puree
• Fresh mango pieces for garnishing

Steps:

• Now, Let’s make mango Lassi
• Here, I will use a little of it; I am cutting it into small pieces for garnishing,
• Cut it into big pieces, put them in a mixer jar with a little water, and make a puree out of it. Mango puree becomes quite thick, so half of us can easily make two to three.

• Let’s follow this theory, too. It is ready, there is our process, we will fill it with one more thing and take the besLassisi in the class.
• Then, we will add two to three tablespoons of our flavour and let them fit well.

• After removing it from the spoon, you can see what colour it has become.

• Now we will top it with ouLassisi and mix it again; once it is done, to make it tastier, add some mango pieces to the top; now, our Mango lassi is ready.
• Let’s add the same cream to garnish it and some mango and pistachio. It looks amazing. A wonderful lassi with the pieces of A Mango.

4. Chocolate Coconut Lassi:

Ingredients:

• 2 tbsp milk
• 2 tbsp condensed milk
• 1 dairy milk chocolate bar (or about 50 grams)
• 2 tbsp grated dry coconut

Steps:

• Now, Friends, next we will make chocolate lassi,
• Friends I am not telling you to mix powder in it, you will get the taste of real chocolate.
• I have opened one dairy milk, taking two to three mouthfuls of assist.

• Please turn on the gas; let’s heat a pan with two tablespoons of milk. I have also taken two tablespoons of condensed milk, as adding it to the milk gives it a less sour taste. We will add chocolate and cook all these on a very low flame.
• 
• We have to stir continuously. Otherwise, the chocolate starts melting. Okay, it started melting for once, so I turned off the gas; it has to be stirred again continuously for 1-2 minutes,
• 
• it should not be overheated Then just let it cool for 5 to 6 minutes, to enhance its flavour, I am grating coconut in it.
• 
• I have grated dry coconut and just mixed it. My chocolate flavour is also ready, and it has cooled down completely, so now, let’s make a chassis.

• You already know my process is that we will take the best of one raLassisi in a glass.
• To give your chocolate a minute flavour, you must mix both well.

• So let’s go. Now, it is mixed in. We will top up ouLassisi with the base and mix it again. This chocolate coconut lassi is ready.

• I have taken the quantity of chocolate, some coconut, and notes to decorate. So friends, how did you like your chocolate and coconut?

5. Aam Panna Lassi:

Ingredients:

• 1-2 raw mangoes (boiled, peeled, and cut)
• 10-12 mint leaves
• 1 green chilli (optional)
• 1/2 tsp roasted cumin powder
• 1/2 tsp chaat masala
• 1 tsp black salt
• Water (as needed for blending)

Steps:

• We are making the next refreshing flflavourLassisi, which is refreshing Aam Panna Lassi.
• I have put Carry in a mixer jar. Boil that carry, peel it and cut it.

• Along with this, I have added 10 to 12 mint leaves, 1 green chilli and half a spoon, I am also adding roasted cumin powder and half a spoon of chaat masala, one spoon of black salt for that spicy flavour, that’s all. I am adding a little water and will make the base from it.

• I prepared the base of the aam panna by grinding it well.
• Now that we have taken the base assist, we will add about two spoons of paste from the aam panna, and then we have to mix it well.

• Now, it is well done; it represses freshness for Aam Panna. Add malai, mint leaf, and roasted cumin powder to the assist.

6. Tender Coconut Lassi:

Ingredients:

• Cream from 1-2 tender coconuts
• Water (as needed for blending)
• Yellow chilli powder (for decoration, optional)

Steps:

• Now I will show you the recipe with cooling effect, means it is a matter of cooling down, this is your tender coconut lassi.
• Firstly, extract cream from coconut,

• Now, I put cream in the mixer, and I will add some water to it; I have added just enough water to grind it so that I do not have to blend too much. It has to be rough so that  We get a bite of the cream,

• The process is the same; we will take a raw lassi in a glass, add our flavour, beat both of them well, then add the remaining amount and mix it again. Okay, let it be your tender. Coconut Lassi is also ready.

• Now we will decorate it. I cut this data cream to decorate and put in a little chilli powder.

• It is yellow chilli powder. If you want to try something else, you can do that too.

Friends, how did you like the recipe? I have two or three favourites, one of which you want the most; please tell me; see you soon with another video today. That’s all for

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