Melon Lassi

In the Indian subcontinent, buffalo milk is used for curd due to its higher fat content making a thicker curd. Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria or yeast) will also naturally produce curd, having a simple definition "milk sleeping night becomes morning tight". Scientists around the world have recognised that curd is better than milk contaning high nutritionous value, so let us learn all the curd recipes in this blog.

Melon Lassi

Melon Shake or Kharbooja lassi is one of the soothing drinks of south India loved by people of all ages. the basic thing here to remember is that the melon used here should be fresh, so lets move on to make some melon lassi

Ingredients

1. Melon
2. Cup Curd
3. Spoon Sugar
4. a pinch of Vanilla Essence

5. 

   
   

   Salt to taste

Method

• Chop the complete melon into small piece
• Keep aside few pieces for garnishing and grind rest of them in the mixie to make the juice.
• Strain the juice and add it to curd.
• Add sugar, salt, vanilla essence and again mix in the mixie
• Garnish with the melon pieces and serve chilled.