Sweet Beetroot (chukander) Lassi:
Today I am sharing the recipe for Sweet Beetroot Lassi. Chukandar Lassi is a healthy and refreshing Indian beverage. Chukandar Lassi is a variation of Sweet Lassi, and it is a cooling Indian drink for hot summers made with beetroot and yoghurt. Beetroot Lassi ( Chukandar Lassi) is prepared using beetroot, yoghurt, and sweetener. You can prepare it any and enjoy it.
Beetroot (chukander) Lassi is an incredible, healthy and easy-to-make homemade drink, especially during summer. If you like beet then you definitely love refreshing Beetroot (chukander) Lassi, For this lassi, you need to blend all the ingredients together, until you get a fine puree. Beetroot (chukander) Lassi is ready to serve.
Lassi is a popular thick, creamy curd-based drink in the Indian subcontinent. Lassi is prepared by blending Dahi or yoghurt with fruits.
Types of Lassi:
Salted lassi: Prepared with salt, curds and water.
Masala lassi: Requires a few Indian spices like cumin, ginger, chilli, and asafoetida with curds and water.
Sweet lassi: Prepared with curds, sweetener, water, milk and cream.
Fruit lassi: Requires Frits, Dahi, sweetener, water and milk.
Piyush: Where shrikhand is blended with curds, sweetener and water.
What are the main ingredients?
Here’s what you’ll need to make this chukander Lassi:
Beetroot: Washed, peeled and sliced cooked or raw beet as per your taste.
Plain Yoghurt: It adds protein to the Lassi and makes it thick. You can also use Low-fat, full-fat, dairy or non-dairy, according to your choice and requirement. or more if required
Milk: Non-dairy Milk as per your taste and requirement.
Sweetener: Sugar, Jaggery Honey, Maple Syrup or any of them can be used as per our taste.
Ice cubes: optional
Rose Syrup: It gives aroma and flavour to the Lassi.
Topping: You can use any topping of your choice for the recipe. You can use Berries, Finely chopped Nuts, Rose Petals etc.
How to make a Beetroot Lassi?
Method:
Preparation:
- Wash and scrub the beets well. Place the beets on individual foils and close the top of the foil by pinching it.
- Place the foil-encased beets in a 200-degree C oven and roast for approx 15 minutes or till done.
- When cool, peel the beets and chop them.
Method:
- Now put all the ingredients into a blender and blend all together until smooth.
- finally, add water or milk and adjust the thickness according to your taste.
- Beetroot (chukander) Lassi is ready to serve.
- Garnish it, and serve chilled.
Garnish with rose petals or chopped nuts and served chilled.
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Suggestions
- You can use sweeteners of your choice like sugar, raw sugar, maple syrup etc. as per your requirement.
- You might need to add more sweetener depending on the sourness of the Curd/Dahi.
- You can use low-fat, skimmed, or full-fat yoghurt.
- You can adjust the thickness as per requirement.
- For this recipe, you can use Frozen fruits also.
Storage:
Remember that it is always better to consume fresh, but if you have beetroot Lassi leftovers, store them in an airtight container. Store in your refrigerator for 24 hours.
For more recipes from this blog you might like please check:
Carrot-Banana Smoothie
Beet-carrot juice
Fresh Fig and Banana Smoothie
Apple Banana Milkshake
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📋 Recipe Card
Malai Modak (Paneer Modak)
Materials
- 1/4 cup Milk powder
- 1/2 cup Condensed milk
- 200 grams paneer
- 1 teaspoon Ghee
- 1/4 teaspoon Cardamom powder
- 1 pinch Saffron
- 1 tablespoon Milk
Instructions
Preparation:
- Add crushed saffron to the warm milk and Keep it aside.
Modak Dough
- Mash the Paneer with the palm of a hand or blend in a blender until smooth and creamy.
- In a heavy bottom pan, over a medium flame add 1 teaspoon of ghee.
- Add mashed paneer and cook for 2 minutes.
- Add Milk Powder and condensed milk, mix them well and cook over medium flame while stirring constantly.
- Finally, add cardamom powder and mix thoroughly.
- Cook the mixture on medium heat, by stirring continuously until the mixture starts leaving the sides of the frying pan and becomes like dough. This should take about 8 minutes (depending on the type of pan, amount of heat and quantity of the mixture).
- Remove from heat and mix it well. Transfer the Paneer to a Plate and let it cool off until the paneer becomes just lukewarm. Allow it to cool for 3 –4 minutes. Now the mixture is ready to make a Modak pedas out of it.
Modak balls
- Once you are able to handle the mixture, grease your palm with a little ghee and knead it like a dough 2-3 times to make it smooth.
- Now the mixture is ready to make a Modak out of it. Divide the dough into equal portions and roll them into balls.
Mould:
- Grease the mould using ghee and start shaping while still the mixture is warm. Put the ball inside the mould, keep the mould close, and start stuffing tightly from the bottom hole. Then open and gently unmould. Keep arranging on the plate.
Garnish
- Finally, garnish with saffron milk.
Serve:
- Serve to Lord Ganesha and enjoy the festival with family and friends.
Video
Notes
Suggestion:
Paneer: Instead of ready-made paneer, you can prepare fresh paneer at Homemade for paneer Modak. Kesar Modak Peda: For this variation, we have to mix a pinch of Saffron into two teaspoons of warm milk for 15 minutes, then add it to the Modak mixture to give it a nice yellow tinge. For aroma: You can also add a teaspoon of rose water or kewda water to the mixture. Silver/gold Leaf: Just like this kaju katli, We can decorate the top with edible silver leaf or gold leaf. Kesar elachi modak: I have added cardamom powder, but you can add saffron and cardamom both for warm and pleasant flavours.Storage Suggestions
We can store Malai Modak Peda in an airtight container in the fridge. Always store them in a single layer in the container, or use parchment paper between them to avoid sticking. We can keep Modak Peda in an airtight container for up to 2 days at room temperature. But if you live in hot weather, do not keep them at room temperature. Store them in the fridge. Modak Peda will last for 2 weeks if stored in the refrigerator in an airtight container.Do not forget to subscribe to us to get yummy recipes right into your inbox for free!
Enjoy!
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This recipe is a just amazing way of consuming boring beetroot in your diet.