Sweet Beetroot (chukander) Lassi |How to make Beetroot lassi

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.

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What is Lassi?

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.