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Makhaniya Lassi

  • Duration: 10 minutes
  • Serves: 2 people

Authenticity Slice

Kesar is a must for this drink as any other flavouring agent can alter the signature taste.

Trivia Tadka

This is a regal Jodhpuri speciality different from the Punjabi lassi. A variety of ingredients are used in this lassi, including kesar, elaichi, cream, nuts and butter. Yummylicious, isn’t it!


  • Hot milk (1 cup)
  • Saffron strands (kesar) (1 tsp)
  • Curd (dahi) (2 cup)
  • Sugar (1/4 cup)
  • Cardamom powder (elaichi) (1 tbsp)
  • Cashews, almonds, raisins, chopped (2 tbsp)
  • Fresh cream (1/4 cup)
  • Butter, unsalted (1 tbsp)


  • Soak kesar in 1 tbsp hot milk and set aside for 15–20 mins.
  • Blend dahi with sugar and elaichi.
  • Add kesar milk and remaining milk to it and blend again to get a smooth consistency.
  • In a separate bowl, combine nuts with cream and mix well.
  • Pour the lassi-mix into a tall glasses.
  • Top up the glasses with the cream-nuts mix and add a spoonful of butter onto the side of the glass.
  • Savour on a summer afternoon.

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