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asian, beverage, cardamom, dessert, drink, ethnic food, food, fruit, garam masala, india, indian, indian cuisine, indian food, lassi, off the stovetop, rajasthan, recipe, smoothie, spice, vegetarian, world cuisine
Namastē folks! Some of you may know that last year was spent in a whirlwind/duststorm tour of China, Thailand, and India–perhaps my most memorable beverage moments emanate from the latter. Lassis, masala chai every morning, more lassis, and also Jodhpur’s addicting Makhaniya Lassi, featuring saffron, cashews, pistachios, and plenty of sweetness! (I drank a lot of lassis during my two-week Rajasthan train adventure)
When I clicked myself to Kelly’s blog, Inspired Edibles, and found her mouthwatering Mango-Almond Lassi post, I couldn’t help but dream of a California re-invention of the famous Indian drink. Since I don’t often have mango or almond (unless I stumble upon a fruit stand sale or a fertile nut tree!), I turned to local alternatives: walnuts and nectarines.
Now, as mentioned, I am kind of a hoarder. It just so happens that my hometown of Davis, CA holds a lot of English walnut trees, the ones that bear those familiar, oft-expensive walnuts you find at the store for like, $9 a pound or whatever.
hi, we're expensive at Whole Foods
So an annual tradition involves joining the throngs of Chinese grandmas with the same goal in mind (FREE NUTS), and picking up bags of this valuable staple.
Long story short, I’m substituting walnuts for almonds. Nectarines are always plentiful in Cali, so they’re coming out of the freezer and into the lassi, too.
Cardamom-Walnut Lassi (a riff on Inspired Edibles’ Almond-Mango version)
- 1 cup chopped frozen nectarine or other seasonal fruit
- 1 cup yogurt (plain)
- 1/2 cup liquid–water, soymilk, juice (i used water)
- 1/3 cup walnuts
- two or three cardamom pods, or 1/2 teaspoon ground cardamom
- a few tablespoons sweetener (i used Splenda ’cause I’m weird)
- a few drops vanilla or almond extract, if you’re into adding those
now, BLEND! ON THE ICE CRUSH SETTING!
- finally, add a pinch of garam masala for an extra-unique spice kick.
Hope you enjoy this idiosyncratic marriage of California and Rajasthani flavors!
wow, that is very unique, love the idea of kick of garam masala, never done that before. Thanks for linking to my blog.
Niiiice, when I saw the post I immediately thought of Kelly’s post too actually. I’ve actually never tried lassi so I should really get my act together! Loving the addition of garam masala – I bet it gives a wonderful flavour, and walnuts are my favourite nut too!
What a gorgeous version Joanna! Thank you so much for thinking of me and mentioning my blog. I just love the use of nectarines in your lassi and, would you look at those walnuts?!! Nothing like fresh walnut. The garam masala is a lovely touch as is the nut extract. Beautiful photos too. I look forward to trying your version! Thanks Joanna.