Thursday, May 29, 2014

Aam Badaam Lassi - Mango And Almond Yogurt.

AAM BADAAM  LASSI 
There was a bumper harvest of mangoes in our garden this year. We were happy to share a lot of mangoes and mango recipes   with family, friends and neighbours.  Ever since we have been relishing mangoes in  dal, rice, chutney, kozhambus, pickles, and  jams. Now that the remaining mangoes have started ripening  milk shakes and Lassis are becoming irresistible !
A naturally sweet curd is most essential to make a delicious Lassi. Boil one liter of milk till it reduces to three  fourths its volume and set it aside to cool. When the milk  is lukewarm , use  1/2 a teaspoon of good curd as starter and  blend into it. Cover it with a lid and allow it undisturbed for four hours. When the curd is set, refrigerate it overnight. Use this sweet thick curd for making Lassi


Sugar is not essential if naturally sweet mangoes are used.
INGREDIENTS
Ripe and sweet mango / aam - 1
Curd - 1 cup
Almonds / Badaam - 6 to 10


METHOD
1. Soak badaam / almonds in warm water and peel the skin.
2. Wash and cut the mango / aam  and scoop out the pulp and juice into a bowl.
3.Blend the sweet mango pulp, mango juice and blanched almonds ( leaving aside a few for garnishing ) together for one  minute. Let the almonds be slightly coarse.
4. Add the curd and blend for a few more seconds.
5. Pour into a glass and chill.
6. Garnish with blanched almonds. 
Sugar, flavouring or colouring are not necessary to enjoy the thick and creamy  Aam Badaam Lassi - a pure mango bliss !

4 Post your Comments:

Priya Suresh said...

Mango and badam are my fav, obviously this lassi makes me drool.

Chandra said...

Badam lassi sounds delicious. I might keep/skip the mango.
Peace :)

kitchen queen said...

refreshing and lip smacking lassi.

Lakshmi Raj said...

Wow.. You reminded me of it now. I have to drink it as soon as possible. In this season of mango, this is the best drink that a person can get. I wish I could drink this mango and
badam lassi always. A very good reminder. Thanks.