Lassi — Print Recipe — The Culinary Codex

A thick, frothy yogurt-based drink churned until smooth and creamy, served either sweet with sugar and rose water or salted with cumin and mint. This refreshing beverage is the traditional accompaniment to Pakistani meals.

Ingredients

2 cups full-fat yogurt
1 cup cold water or milk
3 tablespoons sugar (for sweet) or 1/2 teaspoon salt (for salty)
1/2 teaspoon cardamom powder (sweet version)
1 tablespoon rose water (sweet version)
Ice cubes
Fresh cream for topping

Instructions

1 Place yogurt in a blender or traditional churning vessel. Add cold water or milk to thin the yogurt to your desired consistency. Some prefer a thick lassi while others like it more fluid.
2 For sweet lassi, add sugar, cardamom powder, and rose water. For salty lassi, add salt, a pinch of roasted cumin powder, and a few mint leaves. Blend or churn vigorously for two minutes until frothy.
3 Add a handful of ice cubes and blend for another thirty seconds until the lassi is cold, smooth, and topped with a layer of foam.
4 Pour into tall glasses, allowing the frothy head to rise above the rim. Top with a tablespoon of fresh cream for an authentic Punjabi touch.
5 Serve immediately while cold and frothy. In traditional style, garnish sweet lassi with crushed pistachios and salty lassi with a sprig of fresh mint.

Did You Know?

In Punjab, traditional lassi is churned in a large clay pot called a 'matka' using a wooden churner. The clay pot keeps the lassi naturally cool and is said to add an earthy flavor that no modern blender can replicate.