Step-by-Step Instructions

1. 1.Prepare the Dahi Base

   In a large bowl, combine 1 kg of curd, 1 cup of sugar, and 1/2 tsp of cardamom powder. Whisk thoroughly until the mixture is smooth and the sugar has dissolved. If the base appears too thick, add approximately 1/2 cup of water and mix again to achieve a pourable consistency.

2. 2.Prepare Kesar Pista Mixture

   In a small bowl, soak a few saffron strands and 1 tbsp of chopped pistachios in 1/4 cup of milk. Let it sit for at least 30 minutes to allow the flavors to infuse and the saffron to release its color.

3. 3.Make Kesar Pista Lassi

   Pour the soaked saffron and pistachio mixture into a blender. Add 2 scoops of the prepared dahi base. Blend until smooth and creamy. Pour the Kesar Pista Lassi into a serving glass and garnish with additional chopped pistachios and a few rose petals.

4. 4.Make Rose Lassi

   Take 2 scoops of the prepared dahi base and add it to a blender. Pour in 2 capfuls of rose syrup (Rooh Afza). Mix well with a spoon or blend briefly until the rose syrup is fully incorporated and the lassi turns pink. Pour into a serving glass and garnish with a few dollops of dahi and fresh rose petals.

5. 5.Make Mango Lassi

   Add 1/2 cup of chopped mango pieces into a blender. Add 1 scoop of the prepared dahi base. Blend until the mango is fully pureed and smooth. Add another scoop of dahi base and blend again to achieve a thick and creamy mango lassi. Pour into a serving glass and garnish with fresh mango chunks.

6. 6.Make Classic Lassi

   Pour 1 scoop of the prepared dahi base directly into a serving glass. Garnish with fresh mint leaves for a refreshing touch.