Rabdi Lassi

4 Servings
15 min

For making drool worthy Rabdi Lassi all you need is fresh curd, Rabdi & sugar, which is not only refreshing but also quite satisfying. This is Odisha special Rabdi lassi which we relish a lot during our childhood, just garnish it with grated coconut, chopped dry fruits, red cherry & crumble milk peda. A glass of Lassi can be a mini meal itself!

To the blender, add 2 cups fresh chilled yoghurt & Rabdi, blend untill smooth then add sugar and mix it until sugar dissolves completely. I have added chilled water inorder to adjust the consistency.

But instead of water you can also use chilled milk. Now churn the lassi mixture till you see a nice frothy layer on top. Add few ice cubes & pour the lassi into tall glasses. Garnish lassi with grated coconut, chopped dry fruits, red cherry & crumble milk peda. You can use crushed cardamom powder and saffron as well for the flavour.

Let's check out the Ingredients & recipe to make this delicious summer drink. If you like the recipe then please comment below, I would love to read your thoughts!!!!

Recipe details
  • 4  Servings
  • Prep time: 10 Minutes Cook time: 5 Minutes Total time: 15 min
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Ingredients

  • 2 cups chilled fresh curd/ yoghurt
  • 9 tbsp Rabdi
  • 1 cup chilled water
  • 10 tbsp sugar
  • 1/4 cup grated coconut
  • 2 tbsp chopped dry fruits
  • 3 tbsp crumble milk peda
  • 4 Red Cherry
  • Few Ice cubes
Instructions

To the blender, add 2 cups fresh chilled yoghurt & Rabdi, blend untill smooth.
Add sugar and mix it until sugar dissolves completely.
Then add chilled water & adjust the consistency of the lassi next to thick.
Now churn the lassi mixture till you see a nice frothy layer on top.
Add few ice cubes & pour the lassi into tall glasses.
Garnish lassi with grated coconut, chopped dry fruits, red cherry & crumble milk peda.
Tips
  • You can adjust consistency as per your taste by adding water.
  • Instead of chilled water, you can also use chilled milk.
  • You can use crushed cardamom powder and saffron as well.
Manisha Mishra
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