Amritsari Pedewali Meethi Lassi Shots

Chef (Mrs) Reetu Uday Kugaji
Chef (Mrs) Reetu Uday Kugaji|
Last updated on Jan 22nd
A refreshing yogurt based sweet coolant drink churned with fresh malai pedas, flavoured with green cardamom powder and garnished with slivered pistachio nuts, almonds and broiled saffron.
  • Prep Time5Minutes
  • Cooking Time0Minutes
  • Serves4people

Recipe Ingredients

  • Servings- 04. Shot glasses of 60 ml each and Chilling time in refrigerator- 15 minutes
  • Yogurt, chilled- 200 ml
  • Sugar- 50 gm. / to taste
  • Malai peda-02 nos.
  • Cardamom powder- ¼ th tsp.
  • Pistachio nuts, coarsely ground-04 nos.
  • Almonds, coarsely ground-04 nos.
  • Milk, chilled-30 ml
  • Fresh cream, thick, chilled-15 ml
  • Ice cubes- 04 small cubes / if required
  • For garnishing / topping:
  • Malai pedas, grated- 02 nos.
  • Pistachio nuts, blanched, peeled & slivered- 04 nos.
  • Almonds, slivered- 04 nos.
  • Saffron broiled- ½ gm

Recipe Preparation

  1. Blend together yogurt and sugar with a hand blender.
  2. Add malai peda and ice cubes and blend further for some time.
  3. If the mixture is too thick add a little milk and adjust consistency and blend once more.
  4. Add coarsely ground almonds, pistachio nuts and cardamom powder and mix thoroughly.
  5. Chill in the refrigerator for 15 minutes.
  6. Pour into shot glasses from a height so as to form a foam.
  7. For Serving: Serve chilled in shot glasses, topped with fresh cream (thick) /malai, grated malai peda, slivered almonds, pistachio nuts and broiled saffron.
My Tip: Chefs Tip: 1. Punjabis relish this refreshing coolant drink in a much larger quantity i.e. in a Kangni- wala glass / Kade-wala glass. Increase the quantities of the ingredients to make the same but the recipe remains the same.