Beetroot (Chukander) Lassi: A Healthy & Refreshing Summer Drink
A naturally sweet, creamy, and vibrant pink summer drink made with beetroot and yogurt. This nutritious beetroot lassi (chukander lassi) is a refreshing twist on the traditional Indian lassi, perfect for hot days and packed with antioxidants.
Servings 4
Calories
Equipment
- Blender or Mixer Grinder
- Knife & Grater (for beetroot)
- Measuring Cups & Spoons
- Strainer (optional) – For a smoother consistency
- Serving Glasses –
Ingredients
Main Ingredients
- 1 medium sized beetroot boiled and grated
- 2 cup yogurt chilled
- 1 cup cold water or milk optional, for consistency
- 1 tbsp honey or sugar adjust to taste
- ½ tsp cardamom powder
- 1 tbsp rose syrup
- Ice cubes as required
Toppings for Garnish
- Crushedor slised nuts almonds, pistachios, cashews
- Rose petals
Instructions
- Prepare the Beetroot: Boil a small beetroot until soft, peel, and grate it. Alternatively, blend raw beetroot for a stronger flavour.
- Blend Ingredients: In a blender, add grated beetroot, yoghurt, water/milk, honey/sugar, cardamom powder, rose syrup.
- Blend Until Smooth: Process until smooth and creamy.
- Serve Chilled: Pour into glasses, add ice cubes, and garnish with nuts, and rose petals.
- Enjoy! Your refreshing beetroot lassi is ready to be served.
Notes
- 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.
- Best served fresh but can be stored in the refrigerator for up to 24 hours.
- For a dairy-free version, use coconut or almond yoghurt.
- Adjust sweetness and spices based on preference.
- Chilling the glasses before serving enhances the cooling effect.
- Calories: ~120 kcal
- Protein: 4g
- Carbohydrates: 18g
- Fat: 2g
- Fiber: 2g
- Sugar: 12g
- Calcium: ~15% DV