Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, namkeen lassi. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Easy Recipe to make tasty Namkeen Lassi within minutes! Subscribe our channel for enhancing your cooking experience and get ready to move on a mouth watery. Lassi is liked by almost everyone in Pakistan unless of course you don't like dairy products.

Namkeen Lassi is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Namkeen Lassi is something which I have loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook namkeen lassi using 4 ingredients and 2 steps. Here is how you can achieve it.

The ingredients needed to make Namkeen Lassi:

1. Get 1 pao dahi
2. Take 1/4 tsp salt
3. Take cubes Ice
4. Take 3 glass chilled water

Lassi is a traditional summer drink across India. There are many varieties of lassi depending on which part of India you are in. This Namkeen Lassi is a refreshing drink for the hot summer days. Namkeen Lassi نمکین لس Recipe in urdu at KFoods, find more Pakistani and indian Cooking recipes for Namkeen Lassi.

Steps to make Namkeen Lassi:

1. Put all ingredients in blender and blend them for 5 mintues.
2. Soothing lassi is ready for enjoying. Pore this in serving glass and enjoy. Jazak-Allah☺

Huge and unique collection of pakistani easy cooking recipes. Salted Cucumber Lassi or namkeen kheera (kakdi) lassi is easy, quick lassi recipe with addition of cucumber, mint leaves, coriander leaves (cilantro) and ginger to take humble lassi to all new level. Can we agree that lassi is the ultimate cooling drink this summer? It's refreshing and at the same time has tons of. Lassi (pronounced [ləsiː]) is a popular traditional dahi (yogurt)-based drink that originated in India.

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