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- Duration: 15 minutes
- Serves: 2–4 people
- 2367 views
This Bengali lassi-like drink is believed to have originated in Bangladesh. It is a tad different from the Punjabi lassi as it is made using tender coconut water.
- Tender coconut (daab), fleshy part of a coconut (1)
- Coconut water (of 1 coconut)
- Sugar (2 to 3 tbsp)
- Curd (dahi), sour (1 cup)
- Rock salt (kala namak) (1/2 tsp)
- Lemon juice (1/2 tsp)
- Rose water (1 tsp)
- Mint leaves (pudina) (4)
- Rose petals (2–3)
- Blend the soft coconut flesh and sugar in a grinder to make a smooth paste. Keep aside.
- In a grinder jar, mix curd, salt, tender coconut paste, coconut water, lemon juice, rose water and mint leaves and grind for 2 mins.
- Adjust salt and sugar and stir well.
- While serving, add ice cubes and rose petals to the beverage.
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