Kesar is a must for this drink as any other flavouring agent can alter the signature taste.
Hot milk (1 cup)
Saffron strands (kesar) (1 tsp)
Curd (dahi) (2 cup)
Sugar (1/4 cup)
Cardamom powder (elaichi) (1 tbsp)
Cashews, almonds, raisins, chopped (2 tbsp)
Fresh cream (1/4 cup)
Butter, unsalted (1 tbsp)
Soak kesar in 1 tbsp hot milk and set aside for 15–20 mins.
Blend dahi with sugar and elaichi.
Add kesar milk and remaining milk to it and blend again to get a smooth consistency.
In a separate bowl, combine nuts with cream and mix well.
Pour the lassi-mix into a tall glasses.
Top up the glasses with the cream-nuts mix and add a spoonful of butter onto the side of the glass.