A traditional Punjabi yogurt-based drink, available in sweet (meethi) and salted (namkeen) varieties. Thick, creamy, and refreshing, often flavored with mango, rose, or cardamom.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Blend yogurt with chilled water or ice until frothy.
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2
For sweet lassi: add sugar, cardamom, and optionally rose water or mango pulp.
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3
For salted lassi: add salt, roasted cumin powder, and fresh mint.
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4
Blend until thick and frothy with a creamy top layer.
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5
Pour into a tall glass, top with cream and a sprinkle of cardamom or saffron.
Did You Know?
The lassi shops of Amritsar are legendary, serving lassi in huge steel glasses that hold nearly a liter each, topped with a thick layer of cream.
Chef's Notes
Equipment Tips
- blender or hand whisk
The Story Behind Lassi
Lassi is one of the oldest yogurt-based drinks in the world, originating in Punjab over 1000 years ago. It predates most modern smoothie and yogurt drink concepts.
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