Lassi Patiala | Chilled yoghurt beverage from Haryana

Just as Punjab is the land of 5 rivers, Haryana is derived from “Hari” and “Ayana” meaning Abode of God. And Haryanvi cuisine, atleast from the local heartland depicts just that : rustic, pure and divine. Abundant use of dairy and dairy products is seen. Paneer is an essential part of their cuisine, just like Punjab, and my friend from that state tells me that pure food (veg or non veg) is simple and earthy like Kadhi Pakora, Bathua Raita, Singri ki Sabji, Lassi etc.

Lassi is an integral part of Haryanvi cuisine – Almost every meal ends with a large glass of Lassi (or thick yoghurt whipped and flavoured with either salt or sugar). Lassi Patiala is today’s BM post, and is an unusual combo of yoghurt and saffron and milk. Elaichi powder is also added to this.

I made a small batch at home today, and was immensely enjoyed after dinner. Linking this to PJ who is hosting my event “My Health, My Way” – Theme :Calcium Rich recipes

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BM : 39 ~ Indian State : Haryana

Recipe : Lassi Patiala

Dish type :  Beverage

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Prep Time : 15-20 mins, Cooking time : NIl ; Serves : 2

Ingredients:

• Thick yoghurt – 1 cup
• Boiled milk (hot) – 2 TBSP
• Saffron strands – few
• Honey – 1 tsp
• Salt – a pinch
• Elaichi / cardamom powder – a pinch
• Sugar – 1 tsp (I didn’t add)
• Mint – to garnish
•  

Method:

Beat yoghurt free of lumps. Add all the ingredients except saffron and mint  to a blender and whisk to a frothy mixture.

Garnish with mint, saffron strands and serve chilled.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39

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