Lassi
This classic lassi is cool, creamy, and lightly frothy, with the gentle perfume of cardamom and rose. It is refreshing yet rich, making it perfect with spicy food or as a soothing drink on a warm day.
Ingredients
Lassi base
- 400 gplain whole-milk yogurt, chilled
- 160 mlcold water
- 30 gcaster sugar
- 1 ggreen cardamom seeds, freshly ground
- 5 mlrose water
- 120 gice cubes
To serve
- 1 pinchground green cardamom
Instructions
- 1
Chill two glasses if you have time. Add the plain whole-milk yogurt, cold water, caster sugar, freshly ground green cardamom seeds, rose water, and ice cubes to a blender jar.
- 2
Blend for 30-45 seconds until completely smooth, lightly frothy, and slightly thick. Taste and adjust sweetness if needed; the texture should be pourable but creamy. If it seems too thick, blend in 1-2 tablespoons more cold water.
- 3
Pour immediately into the chilled glasses. Finish with a pinch of ground green cardamom on top and serve at once while cold and foamy.
Nutrition per serving
Notes
- •For a thicker restaurant-style lassi, reduce the water to 120 ml.
- •Do not overdo the rose water; too much will make the drink taste soapy.
- •For a salt lassi variation, omit the sugar and rose water, then add 2 g fine salt and a pinch of roasted cumin.
Background
Lassi is a traditional yogurt-based drink from the Punjab region, enjoyed on both sides of the India-Pakistan border. In Pakistan it is especially popular as a cooling refreshment in hot weather and is commonly served sweet, salted, or lightly perfumed with cardamom and rose water.
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