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Beetroot (chukander) Lassi Recipe
Main Ingredients: beetroot, yoghurt, and sugar
Level of cooking: Easy
Taste: Sweet
Course
beverages &drinks, Breakfast
Cuisine
Indian
Prep Time
20
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
25
minutes
minutes
Servings
3
Calories
119
kcal
Author
Swati Paathak
Ingredients
1/4
cup
beetroot
washed, cooked peeled and chopped
2
Cup
Yogurt
or more if required
1/4
cup
milk
1
cup
Water
optional
2
teaspoon
rose syrup
sweetener
to taste
1/2
cup
Ice crushed
optional
Instructions
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.
or
Peel, wash and roast it on fire till you see burnt spots on the skin.
Let it cool and then chop.
Method
Now put all the ingredients (yoghurt, beet, sugar, rose water and milk) into a mixer.
Blend all together until smooth.
Finally, add milk or water to adjust the thickness of the Lassi according to your taste.
Sieve the blended lassi through a fine sieve.
*This step is optional, but it gives a nice smooth texture to lassi.
Beetroot (chukander) Lassi is ready to serve. Serve chilled.
Notes
Serve it with or without ice cubes, but serve it chilled. You can use low, skimmed or full-fat yoghurt.