Badam Lacchi

Name: Badam Lacchi
Yield: 2 glasses
Ingredients: 1 cup DANO Delight Full Cream Milk Powder; 1 cup date palm jaggery; 500 ml water; yogurt as required; Soaked salt roasted cashew nuts as desired; Soaked almonds as desired; 1 tsp yogurt; 2 tbsp honey; Chopped nuts; dried rose petals for garnish

Ingredients

For the Yogurt

DANO Delight Full Cream Milk Powder	1 cup
Date palm jaggery	1 cup
Water	500 ml
Yogurt as required

For the Lassi

Soaked salt roasted cashew nuts as desired
Soaked almonds as desired
Yogurt	1 tsp
Honey	2 tbsp
Chopped nuts
Dried rose petals for garnish

Instructions

Prepare the Yogurt

Mix 1 cup Dano Delight Full Cream Milk Powder with 500 ml water until smooth. Heat the milk until warm (do not boil after heating).
Dissolve the date palm jaggery in the warm milk and stir well. Let the milk cool until it is lukewarm.
Add the yogurt starter culture and mix gently. Cover and let it ferment for 6–8 hours or overnight until the yogurt sets.
Refrigerate for at least 2 hours before using.

Make the Lassi

Add the homemade yogurt, soaked cashews, soaked almonds, honey, and saffron-infused milk to a blender.
Blend until smooth and creamy. Pour into serving glasses.
Garnish with chopped nuts and dried rose petals. Serve chilled.