Sunday, 5 April 2009

Rahul Jain’s Secret Recipe from the Kanchan-Shree Café

On our quest for the perfect lassi, we got chatting with Rahul, whose family have been running this great bar since 1984. When we get back, our mission is to get them into Lonely Planet or Rough Guides. So Fran, take note. Anyway, here is THEIR definitive way to make the PERFECT Makhania Lassi:
1 kg youghurt,
150-200g sugar (yes, it’s a sweet one),
10mg real saffron dissolved in 25ml rosewater,
15g cardamom,
Finally, mix all this together and leave it to infuse in the fridge for a few hours. This makes enough for 4 people unless your names are either Simon or Jon.


  1. I will be expecting you both to come round to make this and also to cook another curry. Can't wait. Your trip sounds amazing.

  2. Just got back from India and I've been googling around for a Makhania Lassi recipe. I dream of the ones we drank in Udaipur. Thank you SO much for posting this recipe. Can't wait to try it!


  3. WOW this sounds the real deal. I drank it once in the famous lassi shop in Jodphur (city wall)and it was heavenly. This ones ingridients sound like it can produce the perfect Makhania lassi.

    Thank you a lot for sharing :)