Lassi
The Quirky Foodster Team
Ingredients
- Plain yoghurt — 480 g (17 oz)
- Cold water or milk — 240 ml (8 fl oz)
- Sugar, or to taste — 3 tbsp (for sweet lassi)
- Salt and a pinch of roasted cumin — 1/2 tsp (for salty lassi, as an alternative)
- Ice cubes — a few
Method
- Combine the yoghurt, water or milk, and either sugar (for sweet) or salt and cumin (for salty) in a blender.
- Add a few ice cubes.
- Blend until smooth and frothy.
- Pour into glasses and serve immediately, chilled.
Introduction: A thick, creamy yoghurt drink, either sweet or salty, a refreshing traditional Pakistani beverage especially popular in summer.
Cultural Background: Lassi is a beloved refreshment across Pakistan, particularly in Punjab, its thick, cooling character offering welcome relief during the hot summer months, enjoyed in both sweet and savoury versions.
Tips: Blend thoroughly for the characteristic light, frothy texture. Adjust the water-to-yoghurt ratio to taste for a thicker or thinner lassi.
Variations: Add a little rosewater and chopped pistachios for a festive, mango-free sweet version. Blend with fresh mango for a popular fruit lassi variation.
Storage: Best consumed immediately; if needed, refrigerate for a few hours, though it may separate slightly.
Reheating: This drink is served cold and is not reheated.
FAQs:
Q: Is lassi always sweet?
A: No, both sweet and salty versions are traditional, with regional and personal preference determining which is more common.
Q: Can lassi be made with fruit?
A: Yes, mango lassi is an especially popular variation, blending fresh or pureed mango into the base.
- Plain yoghurt — 480 g (17 oz)
- Cold water or milk — 240 ml (8 fl oz)
- Sugar, or to taste — 3 tbsp (for sweet lassi)
- Salt and a pinch of roasted cumin — 1/2 tsp (for salty lassi, as an alternative)
- Ice cubes — a few
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