Dry Fruit Lassi | Kesar Badam Pista Lassi

Decadent and delicious Summer Special Dry Fruit Lassi recipe with detailed step by step pictures. Dry Fruit Lassi Video Recipe, homemade kesar badam pista lassi video recipe – delectable summer special dessert, with thick curd and dry fruits!

Dry Fruit Lassi is a deliciously rich summer cool drink recipe made with homemade thick curd or plain yogurt and a mixture of dry fruits. Lassi is quite popular across India and there are many variations to the basic recipe made with curd. Lassi can be made two ways – sweet lassi and salt lassi. In both the versions of the lassi recipe, thick malai dahi or creamy curd is whisked and beaten until it is frothy.

Jump to:

• Ingredients
• Step by Step Instructions
• Recipe Notes
• Video Recipe
• Top Tip
• Substitutions
• Variations
• Storage
• More Summer Recipes
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• 💬 Comments

Lassi is a great thirst quencher and one of the best summer special recipes that can be made very easily at home. For salted lassi, curd is flavored only with salt and sometimes with cumin powder and chaat masala. There are many sweet lassi recipes, with Punjabi lassi and mango lassi being the most popular.

The quality and taste of the lassi recipe depends on how fresh and creamy your curd/plain yogurt is. To make a delicious dry fruit lassi, we blend the curd with chopped nuts and dry fruits – it is truly a rich & exotic recipe even though the ingredients are mostly kitchen staples.

Ingredients

Curd also known as dahi is the main ingredient for making lassi. For good tasting lassi, it is a must to use fresh and thick curd or plain yogurt. Using full fat or full cream milk to make your homemade curd yields creamiest results and is best for making lassi. You can also use low-fat store bought ready to use yogurt.

Dry Fruits like Cashews, Almonds, Pistachios and Figs are used to make the lassi thick and delicious.

Green Cardamom lends a beautiful fragrance to the lassi. You can use the whole cardamom pod or add only the seeds within.

Saffron also known as Kesar is used for its unique flavor and also it gives the lassi a natural golden hue.

Sugar is used as the sweetener in this dry fruit lassi recipe however if you prefer, you can use honey too.

For full list of ingredients and exact measurements, check the recipe below.

Step by Step Instructions

In a blender add 2 cups thick fresh curd, preferably chilled. If using homemade curd, remove any whey (water that usually separates from the curds) and add only the thick creamy portions.

Next add 12 almonds followed by 12 pistachios and 10 whole cashews.

Now add 4 dry figs roughly chopped.

Add a large pinch of saffron strands and one cardamom.

Next add 4 teaspoon sugar. This can be adjusted depending on sweetness preferred.

Blend at high speed for 20-30 seconds until it is smooth and creamy.

Pour into serving glasses. Sprinkle slivered almonds, pistachios on top. Place a few strands of saffron at the top.

Serve immediately! Alternatively, it can be stored in fridge until it is ready to be served.

Recipe Notes

• To make thick and creamy lassi, use full cream yogurt or curd.
• Adjust the amount of sugar depending on the sweetness preferred.
• The quantity and choice of dry fruits can be modified based on your choice and preference.

Video Recipe

Top Tip

The taste and texture of the lassi is totally dependent on the quality of the curd used. If you are using homemade curd, make it from full cream milk. Make sure you time take to filter out any watery content – whey that separates from the curd. Malai dahi or creamy thick curd that is fresh, not sour is preferred for making best lassi at home.

The curd should be chilled enough before being made into lassi. Although ice cubes can be added to the mixture while blending, in my opinion it turns the lassi watery.

As dry fruits and nuts are also blended while making this dry fruit lassi, soaking them in some water before hand can help make the creamiest lassi.

Saffron strands can be directly added to the lassi mixture, but if you prefer it can soaked in 2 tablespoon hot milk for yielding better color.

Substitutions

Homemade curd is preferred for making lassi, especially if the curd is made from full cream milk. If you are using store bought yogurt, go for plain yogurt that is thickly set in a container. You can also use Greek yogurt if available.

For vegan version of the recipe, you can use vegan yogurts like coconut yogurt, peanut yogurt or soy yogurt or any other plant-based yogurt.

It is optional to sugar to sweeten this lassi recipe and if you like the natural sweetness of the dry fruits and the yogurt, you can skip the sugar altogether. Sugar can also be replaced with honey if preferred.

Variations

I have used almonds, pistachios, cashews and figs to make this kesar badam pista lassi. However, the quantity and choice of the dry fruits and nuts is as per individual’s preference.

It is optional to green cardamom in this recipe. Although it imparts a traditional flavor to the lassi recipe, you can skip it if you do not like the flavor/taste.

A drop of rose essence can also be added to the recipe for a beautiful rose flavor.

Storage

Dry Fruit Lassi is best served chilled immediately after preparing it. The curd/plain yogurt should be chilled in the fridge until the lassi is ready to be made. Alternatively, the prepared lassi can also be stored in the fridge in an airtight container for upto 2 days. If you prefer, ice cubes can be added to the lassi just before it is served. Sprinkle slivered almonds, pistachios and a few strands of saffron strands on the lassi before serving it.

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