Soak the saffron in a tablespoon of hot milk for sometime and crush it well.
Blend the yoghurt, sugar, saffron, cardamom powder, rosewater and milk in a blender until smooth and frothy.
Pour the lassi into glasses and add the crushed ice cubes to it.
Garnish with almonds, pistachios and few saffron strands.
You can also chill the lassi in the refrigerator.
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