Makhania Lassi

Karaokemonk · Mar 26th, 2004, 09:34

Does anyone know a recipe for makhania lassis? I drank so many of them that they started calling me "lassi man."

maree · Mar 26th, 2004, 10:21

How do Makhania lassis differ from other lassis?

Karaokemonk · Mar 26th, 2004, 10:32

Saffron is one of the ingredients. I'm not sure what else.

virajverma · Mar 26th, 2004, 10:35

Hi KM,
Lassi (butter milk) is made out curd by churning it and then adding sugar or salt as one likes it.
Curd if churnned for long leaves butter floating on the surface this happens after the stage when the curd froth/foam forms butter granules. If the two are separated you get what is called CHHACH.
MAKKHANI LASSI - is made/ served in different ways, one is the first stage as mentioned above, the other is one makes lassi and adds butter to it that floats on the surface of the glass.

Try the link below to get more info on other dishes from Punjab,
dont miss out the Pista Lassi.......http://www.webindia123.com/cookery/r.../pistalasi.htm

Enjoy...

http://www.webindia123.com/cookery/r...njab/intro.htm

virajverma · Mar 26th, 2004, 10:37

Makkhan is Hindi for butter. and the ingredients (flavours)can vary with the idividuals taste and liking

monkgonemad · Mar 27th, 2004, 05:36

they are very good. but ive never met a lassi i didnt like -esp lassies ;-p

the only diff i know is the saffron. virajverma seems to have it well sussed.

but OOOh mango lassi and 'special' lassi.

YA!

Mar 26th, 2004, 09:34	#1
Karaokemonk Member Join Date: Sep 2003 Location: Arkansas Posts: 9	Makhania Lassi Does anyone know a recipe for makhania lassis? I drank so many of them that they started calling me "lassi man."

Mar 26th, 2004, 10:32	#3
Karaokemonk Member Join Date: Sep 2003 Location: Arkansas Posts: 9	Saffron Saffron is one of the ingredients. I'm not sure what else.

Mar 26th, 2004, 10:35	#4
virajverma Member Join Date: Feb 2004 Location: New Delhi / Lucknow Posts: 76	lassi. Hi KM, Lassi (butter milk) is made out curd by churning it and then adding sugar or salt as one likes it. Curd if churnned for long leaves butter floating on the surface this happens after the stage when the curd froth/foam forms butter granules. If the two are separated you get what is called CHHACH. MAKKHANI LASSI - is made/ served in different ways, one is the first stage as mentioned above, the other is one makes lassi and adds butter to it that floats on the surface of the glass. Try the link below to get more info on other dishes from Punjab, dont miss out the Pista Lassi.......http://www.webindia123.com/cookery/r.../pistalasi.htm Enjoy... http://www.webindia123.com/cookery/r...njab/intro.htm __________________ Keep Walking............

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Mar 26th, 2004, 10:21	#2
maree Maha Guru Member Join Date: Aug 2002 Location: New Zealander in Bangkok Posts: 850	How do Makhania lassis differ from other lassis?

Mar 26th, 2004, 10:37	#5
virajverma Member Join Date: Feb 2004 Location: New Delhi / Lucknow Posts: 76	Makkhan is Hindi for butter. and the ingredients (flavours)can vary with the idividuals taste and liking

Mar 27th, 2004, 05:36	#6
monkgonemad Aimless Drifter, Shiftless Idler, Useless Waster Join Date: Mar 2004 Location: SoEastAsia/AsiaSubCont Posts: 416	they are very good. but ive never met a lassi i didnt like -esp lassies ;-p the only diff i know is the saffron. virajverma seems to have it well sussed. but OOOh mango lassi and 'special' lassi. YA!

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