GULKAND LASSI/ROSE
LASSI
Lassi is one of the most popular thirst quenchers during summer season. Lassi can broadly be classified as sweet
lassi and salted lassi. Salted lassi has
thin consistency and is flavoured with roasted cumin seed powder and sometimes
mint, whereas the sweet lassi is thick, rich and creamy due to usage of milk
and cream.
I bought a bottle of patanjali gulkand, a month ago and since then mind
is tirelessly working to find out ways to use the gulkand; I have already made
gulkand mishit doi, gulkand milk shake, gulkand cookies, gulkand cake and today
I decided to make gulkand lassi for my husband who wanted to have a nice thick
lassi to beat the Chennai heat.
I always use fresh homemade yogurt to make lassi and never add rabri or
cream since I find adding these ingredients makes the lassi too rich and also I
don’t add sugar since there is enough sugar in rose syrup and gulkand.
Yogurt/curd and gulkand which is a rose petal preserve are both
excellent coolants for the body and combination of these two during summers is
like marriage made in heaven.
Here goes the super simple gulkand/rose lassi recipe.
Preparation Time : 5
mins
Serves : 2
Ingredients:
·
2 cups chilled thick yogurt/dahi
·
½ cup chilled milk
·
4 tbsp gulkand
·
3 tbsp rose syrup
·
3 tbsp sugar/sweetner of choice (optional)
·
Ice cubes (0ptional)
Method:
Blend all the above ingredients
using a hand blender or a mixer until frothy.
Serve gulkand lassi chilled.
