Whizz up a refreshing shake for a fun IPL match evening. Crazy shakes are an over-the-top dessert trend sweeping the nation – especially if it involves yogurt. 

It’s everywhere and has a special and permanent seat in every fridge. From using it to marinade almost everything to consuming it as an accompaniment with every spicy Indian food and hydrating and naturally bleaching your skin, yogurt has several benefits. 

That’s not all, yogurt is an excellent pro-biotic and has a cooling effect on the body and helps with digestion. 

So, if you are in a mood for some quick and easy drinks, count on these lip-smacking yogurt recipes.

Also read: Enjoy IPL evenings with these tasty snacks by celebrity chefs

Smoked/Dhungaar Chaas by Chef Ranveer Brar

Preparation Time: 15 minutes

 Cooking Time: 5 minutes

Ingredients

Curd 1 cup

 Water 2 cups

 Mint leaves 3-4 

 Coriander leaves Few sprigs

 Roasted cumin powder 1 teaspoon

 Ginger, chopped 1 teaspoon

 Black Salt ¼ teaspoon

 Salt to taste

For tempering

Oil 2 teaspoon

 Cumin seeds ½ teaspoon

 Green chili paste ½ teaspoon

For smoke

Coal piece 1

 Few curry leaves

 Cloves 2

 Oil 1 teaspoon

Method

Combine curd, coriander leaves, mint leaves, ginger, cumin powder, black salt, salt and blend well. 

Add water and mix well.

In a pan, heat oil, add green chili paste, and cumin seed. 

Saute for a few seconds; add to chaas and mix well.

Pour the chaas in a large bowl. 

Take heated coal in a small bowl and keep the bowl inside the large bowl.

Add cloves and curry leaves to the smaller bowl. Now add oil over hot coal

Cover with aluminum foil.

Let it sit for five minutes; remove and serve in glasses.

Gulkand Lassi and Masala Ginger Lassi by chef Sanjeev Kapoor

Ingredients

Yogurt 3 cups

 Rose syrup 2 tablespoons

 Green cardamom powder ½ teaspoon

 Powdered sugar 1 tablespoon

 Gulkand 2 tablespoon

 Rose essence Few drops

 Ice cubes 5-6

 Malai for garnish 1 teaspoon

 Pistachios 1 teaspoon

Method

Add yogurt, green cardamom powder, rose syrup, powdered sugar, rose essence, gulkand, and ice cubes; blend well. Pour in a tall glass and add malai. Use rose syrup, pistachios, and rose petals to garnish.

Which one would you like to try?