16 g Pistachio
A tiny pinch of ground cardamom
A tiny pinch of salt flakes
450 mls water
200 g caster sugar
1 whole piece of star anise
2 whole mandarins
300 g buffalo yoghurt
2 tbsp condensed milk
360 g ice
To make pistachio crumb lightly toast pistachios in an oven at 150°C for 8 minutes. Remove, place them in a mortar and pestle with a tiny pinch of cardamom and an equally small amount of salt flakes. Pound until coarsely ground.
To prepare the mandarin, get a small pot and add water, sugar and star anise. Once the sugar has dissolved, lower in the mandarins, add a plate on top to keep the fruit submerged and simmer gently for about 2 hours. Remove the fruit from the syrup and, once cool, blend until smooth. The syrup will last in the fridge and can be used for all manner of things.
Place your yoghurt, fruit, condensed milk and ice into a blender and buzz until smooth.
Serve lassi’s in a tall glass and sprinkle the top with your pistachio crumb.
