Tips for making perfect!
Lassi is a popular and traditional Punjabi yogurt-based drink of India and Pakistan. It is made by blending yogurt with water or milk and Indian spices. Traditional lassi (also known as salted lassi, or, simply lassi) is a savory drink sometimes flavored with ground roasted cumin while sweet lassi on the other hand is blended with sugar or fruits instead of spices.
In Dharmic religions, yogurt sweetened with honey is used while performing religious rituals. Less common is lassi served with milk and is topped with a thin layer of clotted cream. Lassis are enjoyed chilled as a hot-weather refreshment, mostly taken with lunch. With a little turmeric powder mixed in, it is also used as a folk remedy for gastroenteritis.
Traditional mild salted lassi
This form of lassi is more common in the villages of Punjab. It is prepared by blending yogurt with water and adding salt and other spices to taste. The resulting beverage is known as salted lassi. This is similar to Ayran or Doogh.
Sweet lassi is a form of lassi flavored with sugar, rosewater and/or lemon, strawberry or other fruit juices. Saffron lassis, which are particularly rich, are a specialty of Sindh in Pakistan and Jodhpur and Rajasthan in India. Makkhaniya lassi is simply lassi with lumps of butter in it (makkhan is the Punjabi, Urdu, Hindi and Gujarati word for butter). It is usually creamy like a milkshake. Drinking sweet lassi can cause drowsiness, which might help people with sleep disorders.
Mango lassi is most commonly found in India and Pakistan though it is gaining popularity worldwide. It is made from yogurt, milk or water and mango pulp. It may be made with or without additional sugar. It is widely available in UK, Malaysia and Singapore, due to the sizable Pakistani/Indian minority, and in many other parts of the world. In various parts of Canada, mango lassi is a cold drink consisting of sweetened kesar mango pulp mixed with yogurt, cream, or ice cream. It is served in a tall glass with a straw, often with ground pistachio nuts sprinkled on top.
Bhang (or bhung) lassi is a special lassi that contains bhang, a liquid derivative of cannabis (marijuana), which has effects similar to other eaten forms of marijuana. It is legal in many parts of India and mainly sold during Holi, when pakoras containing bhang are also sometimes eaten. Rajasthan is known to have licensed bhang shops, and in many places one can buy bhang products and drink bhang lassis. However, the term “bhang lassi” is more often a misnomer, as bhang is almost always drunk with thandai, which does not include any curd (joghurt), but either milk, water, crushed ice, sugar, kesar pista flavouring (a ready made thandai syrup), saffron, ground almonds, spices, gound melon and poppy seeds and bhang…etc.
- Plain yogurt – 1 cup
- Milk – 1/2 cup
- Chopped Mango (peeled) – 1 cup
- Sugar – 4 tsp
- A dash of ground cardamom (optional)
- Put mango, yogurt, milk, sugar and cardamom into a blender and blend for 2 minutes.
- Then pour into individual glasses, and serve.
- Can sprinkle with a little cardamom.
- The lassi can be kept refrigerated for up to 24 hours.
- Makes about 2 cups.