Soak saffron in 1 tsp milk and rub till dissolved.
Mix sugar in curd till well dissolved.
Just before serving, combine all ingredients.
Whip well with a hand or electric beater.
Lassi is ready when it is light and frothy.
Serve well chilled.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.