A creamy, refreshing yogurt-based drink from Punjab. This traditional beverage can be sweet or salty and is often flavored with cardamom, saffron, or fruits. Perfect accompaniment to spicy North Indian meals.
Liam Henderson
1 followers
20
Cook Time
4
Servings
0
0 reviews
Easy
Difficulty
Whisk yogurt in a large bowl until smooth and creamy. Fresh, thick yogurt works best for authentic texture. The yogurt should be at room temperature for easier blending.
Use fresh yogurt that's not too sour for the best-tasting lassi.
Add yogurt, cold water, sugar, cardamom powder, and rose water (if using) to a blender. Soak saffron in 1 tablespoon warm milk and add. Blend on high speed for 1-2 minutes until smooth and frothy.
Blend longer for extra froth - the foam on top is a sign of well-made lassi.
Check the consistency - lassi should be thick but pourable, like a smoothie. Add more water if too thick, or more yogurt if too thin. Taste and adjust sugar as needed.
The ratio should be roughly 60% yogurt to 40% water for perfect consistency.
Add ice cubes to the blender and pulse a few times to chill and create more froth. Alternatively, refrigerate for 30 minutes before serving.
Ice cubes added while blending create a creamier texture than just serving over ice.
Pour into tall glasses, garnish with a sprinkle of cardamom powder, saffron strands, or chopped pistachios. Serve immediately while cold and frothy.
Lassi is best consumed fresh - it separates if left standing too long.
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