A traditional yogurt drink with almond…
It has been a super fast Ramadan to say the least. I really don’t know how time is flying. But Alhamdulillah, the climate is quite cooperative and the length of the day is perfect to have enough time for a lot of activities, including going to the gym. It is the first time that I am hitting the gym during this month. It is a little tiring but I am still able to manage, and it is such a relief. Meanwhile, a lot of events are happening, which included a short stay of our new cat Boba, who we had to give back due to allergy scares. She was a cute black Persian and was an absolutely adorable cuddle baby. It was a difficult decision to give up on her but sometimes we just can’t but be practical. On top of that, we are in the process of changing Rasha’s school following her grade ten exams. It isn’t easy moving from a school you have been studying since kindergarten but sometimes situations force you too. I believe it is only for good. In fact, anything that happens in our life is only for good. That is all that will take us forward in life, rather than feel dejected…
It is time for the Shh Cooking Secretly Challenge, and this time, the theme is “Summer Coolers” as suggested by Sasmita. My partner is Archana, who is a witty food blogger, as her lovely blog shows. She gave me the ingredients of cardamom and yogurt and I decided to make some lassi. Since it is Ramadan and anything cold is welcome on the Iftar table, this was the best time to try a lassi that I had chanced upon in Anjum Anand’s Vegetarian Indian. Even though it is a regular lassi with the cardamom and rose water, the addition of almonds made the lassi a little more interesting. It sounded almost similar to the Peshawari Lassi but less rich. The recipe is quite easy, once the almonds are ground to a paste. We totally loved how delicious it felt after a long day of fasting. Off to this simple recipe… Meanwhile, do check out what Archana posted on her blog with her secret ingredients.
Cardamom Almond Lassi
- 1 tbsp almonds soaked and blanched - around 7-8 almonds
- 1/2 cup milk
- 1 cup yogurt
- 1/2 cup cold milk
- 1/2 tsp cardamom powder
- 1/4 tsp rose essence refer notes
- 1-2 tbsp honey
- First grind the almonds to a paste with a couple of tablespoons of milk.
- Add the rest of the ingredients and blend till smooth.
- Serve immediately.