A sweet lassi is the calm answer to a fiery plate — cold yogurt blended to a froth with honey and cardamom. Eight threads of saffron, bloomed in a spoonful of warm milk, stain it a soft apricot and add a floral depth that rosewater alone can only hint at. It comes together in five minutes and belongs beside biryani, kebabs, or a hot afternoon.
At a glance
Serves 2
Prep 5 min
No cooking
Saffron: 8 threads (≈0.03 g)
Ingredients
- 8 threads Raihan Afghan Super Negin saffron, bloomed in 1 tbsp warm milk
- 1 1/2 cups full-fat plain yogurt
- 1/2 cup cold milk
- 3 tbsp honey
- 1/4 tsp cardamom
- 1/4 tsp rosewater
- 4 ice cubes
- 1 tbsp chopped pistachios (garnish)
Instructions
- Blend yogurt, milk, honey, cardamom, rosewater, saffron bloom, and ice until frothy.
- Pour into glasses. Top with pistachios.
Chef's note
Because nothing here is cooked, the bloom does all the work: give the threads a full 10–15 minutes in the warm milk before blending, and crush them lightly with the back of a spoon first. Go gently with the rosewater — a quarter teaspoon perfumes; more will crowd out the saffron.
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