Pedewali Lassi

A refreshing yogurt based sweet coolant … a drink churned with fresh malai pedas, flavored with green cardamom powder and topped with thick fresh cream and garnished with finely chopped pistachio nuts and almonds.

Rabb varge ehna de chehre, Punjabian di shaan vakhri ..
Loki duniya ch vasde bathere …..
Punjabian di shaan vakhri ……….

I bet after drinking this refreshing coolant drink, you will agree to this Quote……

Preparation Time: 10 minutes

Chilling Time in refrigerator: 30 minutes / or more as desired

Serves: 04

Ingredients and quantity:

Yogurt, chilled- 2 ½ cups

Malai Peda- 12 nos.

Sugar- 02 tbsp . / or more as desired

Milk, boiled and then chilled- ½ cup

Green cardamom powder- ¼ th tsp.

Pistachio nuts, coarsely ground- 1/4^th tbsp.

Almonds, coarsely ground- 1/4^th tbsp.

Ice cubes, crushed- 01 cup

For garnishing / topping:

Fresh Cream  (Malai) , chilled- 02 tbsp. / or more as desired

Malai pedas, grated / crumbled- 04 nos.

Pistachio nuts, blanched, peeled & finely chopped- 04 nos.

Almonds, finely chopped- 04 nos.

Method:

Blend together yogurt , sugar and pedas with a wooden Madhani, a desi churner.

Add crushed ice cubes and blend further for some time.

If the mixture is too thick add milk and adjust consistency and blend once more.

Add coarsely ground almonds, pistachio nuts and cardamom powder and mix thoroughly.

Chill in the refrigerator for 15 minutes.

Pour into Earthenware Lassi Kullad / Kangni- wala glass / Kade-wala glass from a height so as to form foam.

For Serving:

Serve chilled, topped with fresh cream (thick) /malai, grated malai peda, finely chopped pistachio nuts and almonds .

Chefs Tip:

1. Punjabi’s relish this refreshing coolant drink in a much larger quantity i.e. in a Kangni- wala glass / Kade-wala glass.
2. You may sprinkle a little broiled saffron on the Lassi if desired