Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

• Adjust the amount of sugar according to your preference.

• If the dahi base is too thick, add a little water to achieve the desired consistency.

• For best results, use chilled curd and serve immediately.

• Experiment with other fruit purees like strawberry or banana for different lassi flavors.

• Add a pinch of black salt and roasted cumin powder for a savory lassi.