3 Buttermilk Recipes to try this Summer

1. Beetroot Chaas


  • 2 cups Yogurt
  • 2 cups water
  • 1/2 tsp Salt
  • 1/4 cup Beetroot Peeled and cubed
  • 1/2 tsp ginger Grated
  • 1/2 tsp Green Chilli Chopped

For tempering:

  • 1 tbsp Oil
  • 1 tsp Mustard Seeds
  • 10-12 Curry Leaves


  1. Add beetroot and 1/2 cup of water in a pan.

  2. Boil for 5 minutes.

  3. Remove the pan from heat and let the beetroot cool.

  4. Blend in a blender along with the water, ginger and green chilli to make a smooth paste.

  5. Strain the pureed beetroot through a strainer.

  6. Whisk the curd in a big vessel.

  7. Add water, salt and pureed beetroot.

  8. Heat oil in a pan.

  9. When the oil is hot, add mustard seeds and curry leaves.

  10. Pour the tempering in the chaas.

  11. Serve chilled.

2. Rose Lassi


  • 3 cups curds
  • 1/2 cup rose syrup
  • 2 tbsp powdered sugar


  1. Combine all the ingredients in a deep bowl along with ½ cup of chilled water and whisk well.
  2. Refrigerate for atleast 1 hour.
  3. Pour the lassi into 4 individual glasses.
  4. Serve chilled garnished with rose petals.

3. Mango lassi popsicles


  • 2 Medium Mangoes – peeled and chopped (can be fresh or frozen)
  • 2 Cups Yogurt – I’m taking a vegan variety but you can use any plain yogurt
  • 1/2 Cup Coconut Milk – optional (to make it extra creamy)
  • 1 Tbsp Nielson Massey Rose Water – you may increase or decrease as per taste
  • 1/4 Tsp Cardamom Powder
  • 12 Medium Ice-Cream Molds with Sticks
  • 1 Large Bowl of Warm Water – to help un-mold the ice-creams – optional
  • For Decoration: (optional)
  • 1 Tbsp Dry Rose Petals – crushed
  • 1 Tbsp Chopped Pistachio


  1. In a blender, add mango, yogurt, milk, rose water, cardamom and blend till smooth.
  2. Pour the lassi in ice-cream molds, filling to the top.
  3. Place ice-cream stick or cover and place in freezer for 2hours or till popsicles are completely frozen.
  4. Once frozen, remove from fridge and immediately place the molds in warm water bowl (2-3 seconds).
  5. Remove the molds from the bowl and lightly open the cover and pull the popsicles out. (This method will gently remove the ice-cream).
  6. Sprinkle the crushed rose petals + chopped pistachio on each popsicle and press it gently for it to stick to the bars.
  7. Serve Immediately

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Surabhi Mahadevan

Words cannot describe my love for beauty, cats and water

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