What's the first thing that comes to mind when you hear Baisakhi? For most, it's the vision of green golden fields, the rhythms of dhol, and the vigor of bhangra. Baisakhi is the harvest season, a time for thanksgiving, celebration, and indulgence in traditional food that captures the spirit of Punjab. Yellow is part and parcel of this festival, depicting prosperity and richness, reflected in clothes to the food prepared for the festival.
Lassi, a beverage so ingrained in Punjabi tradition, is a popular beverage for Baisakhi. Prepared traditionally with curd, sugar, and malai, this refreshing drink is served in clay pots to counter the summer heat. But festivals are also the time to innovate, and Silk Chocolate Sweet Lassi with Malai adds a sinful spin to this traditional one. It mingles the heaviness of milk chocolate with the warmth of conventional lassi to give you a duet which is both celebratory and revitalizing. If you are a chocolate fan and also a lassi aficionado, this recipe is your ideal Baisakhi treat.
Ingredients:
Method:
The foundation of any decent lassi is fresh, thick curd. Homemade curd is ideal, but if store-bought, ensure its full fat for richness in consistency. Strain the curd using a muslin cloth if it contains excess water.
Use a double boiler or microwave in short periods to melt Silk chocolate. Stir often to avoid overheating, as burnt chocolate can change the flavor. Allow it to cool a little before combining to prevent curdling.
The natural sweetness of Silk chocolate is delicate, so adjust sugar or honey to taste. If using jaggery, make sure it is dissolved before adding it in for an earthy sweetness.
Mix the ingredients well with a hand mixer or wooden whisk (madani). This gives the lassi a smooth, light consistency which enhances its flavor.
Use fresh malai towards the end for a creamy top. Fold it lightly instead of blending in completely, so it does not become too thin when served.
Lassi is best served cold. Use pre-chilled ingredients and include ice cubes only at the time of serving to avoid dilution. Kulhads or earthen pots serve to keep the drink cool naturally.
Add to the festive touch by garnishing with almond and pistachio slivers, and saffron strands. A drizzle of melted chocolate enhances the indulgence, and it becomes a visually appealing drink for Baisakhi.