Kesar Lassi (Saffron Lassi)

Ingredients:

For the Saffron Extract:
2 tbsp milk
10 saffron threads

For the Age Lassi:
360ml dahi yoghurt (any thick natural yoghurt will do)
60ml whipping cream
2 tbsp sugar
4 drops kewra essence (available in Asian stores)
1/2 tsp crushed green cardamom seeds

To Make the Lassi:
6 ice cubes
dab of softened butter, to garnish (optional)

Method:

Begin with the saffron extract. Bring the milk to the scalding point, crush the saffron threads in your palm and add to the hot milk. Take off the heat and set aside to cool. When cooled place in the refrigerator and chill for at least 2 hours before use. Also ensure that the yoghurt and whipping cream have also been chilled for at least 2 hours.

Now prepare the Age Lassi. Combine the saffron extract, yoghurt, whipping cream, sugar, kewra essence and crushed cardamom seeds in a bowl. Whisk gently to combine then transfer to the refrigerator and chill for at least 2 hours.

For the final preparation of the lassi transfer the chilled age lassi to a blender. Process for 5 minutes to aerate the mixture then add the ice cubes and process for 2 minute more. Pour into tall glasses, garnish with a dab of butter and serve.

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