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beet-lassi
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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
Cook Time 5 minutes
Total Time 25 minutes
Servings 3
Calories 119kcal
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.