Jodhpuri Makaniya Sweet Lassi | How to make Jodhpuri Makaniya Sweet Lassi

By Sandhya Harsh  |  12th Sep 2016  |  
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  • Jodhpuri Makaniya Sweet Lassi, How to make Jodhpuri Makaniya Sweet Lassi
Jodhpuri Makaniya Sweet Lassiby Sandhya Harsh
  • Prep Time

    20

    mins
  • Cook Time

    10

    mins
  • Serves

    4

    People

32

0

About Jodhpuri Makaniya Sweet Lassi Recipe

Jodhpuri Makhaniya Sweet Lassi is famous item from the food land of Jodhpur Rajasthan. Unlike lassi from other parts of India, this lassi is rich and literally has to be eaten.

Jodhpuri Makaniya Sweet Lassi is a delicious dish which is enjoyed by the people of every age group. The recipe by Sandhya Harsh teaches how to make Jodhpuri Makaniya Sweet Lassi step by step in detail. This makes it easy to cook Jodhpuri Makaniya Sweet Lassi in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Jodhpuri Makaniya Sweet Lassi at home. This amazing and mouthwatering Jodhpuri Makaniya Sweet Lassi takes 20 minutes for the preparation and 10 minutes for cooking. The aroma of this Jodhpuri Makaniya Sweet Lassi is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Jodhpuri Makaniya Sweet Lassi is a good option for you. The flavour of Jodhpuri Makaniya Sweet Lassi is palatable and you will enjoy each and every bite of this. Try this Jodhpuri Makaniya Sweet Lassi and impress your family and friends.

Jodhpuri Makaniya Sweet Lassi

Ingredients to make Jodhpuri Makaniya Sweet Lassi

  • Hung curd - 2 cups
  • Powdered sugar 1/2 cup
  • elaichi powder - 1 tsp
  • Kesar/saffron threads 10 - 15
  • Almonds + pistachios + Walnuts 8-10 each
  • Chilled milk - 1 cup

How to make Jodhpuri Makaniya Sweet Lassi

  1. Drain any excess water from the hung curd.
  2. Seiving it through a fine mesh. There should not be any lumps in it.
  3. Transfer it into a big mixing bowl.
  4. Add powdered sugar and mix well. Add Elaichi powder and saffron threads soaked in milk. Mix well.
  5. Keep this in refrigerator to get chilled. At the same time make and keep some sweetened saffron milk too.
  6. When lassi is to be served, just add little chilled milk and the curd (almost shrikhand type) to it to get little flowy consistency but still thick.
  7. Pour in the serving glass.
  8. Garnish with crushed dry nuts and little elaichi powder on top. Tastes best chilled.

My Tip:

Use home made fresh curd to make this lassi.

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