Simple, practical, and full of everyday flavour, Baklava Pistachio Lassi is a vegan, vegetarian Indian dessert, snack made with non dairy milk,, raw pistachios, plus more for garnish, and almond flour optional in about 10 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 5 minutes
- Total time: 10 minutes
- Yield: 2
- Category: Dessert, Snack
- Cuisine: Indian
Ingredients
- 1 cup non dairy milk, (I like oat milk or almond milk)
- 2 tablespoons raw pistachios, plus more for garnish
- 2 tablespoons almond flour optional
- 6-7 dates
- Zest of ½ lemon
- ½ teaspoon cinnamon
- 1 cup non-dairy yogurt (, I like kite hill plain almond milk yogurt)
- 1 tablespoon maple syrup or sugar (optional as needed)
Method
- Add the milk, nuts, almond flour and dates to a blender and blend for a minute then let it sit for 5 minutes and then repeat 3 or 4 times until all the nuts are well blended in.
- Then add yogurt, lemon zest and cinnamon and blend again.
- Taste and adjust flavor, add more maple syrup or sugar if you want it sweeter and blend again.
- Then pour it over in glasses at least ½ filled with ice cubes and serve. Optionally top the lassi with some chopped pistachios.
- This makes a really thick lassi. You can add ice cubes to the mixture when you add yogurt to blend some in so that it becomes a little lighter. Store: refrigerate in closed container for upto 3 days
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
