Cookbook | Ingredients | Recipes

| Beverages | Indian cuisine | Pakistani cuisine

Lassi are yogurt-based shakes in either sweet or salted flavors. The most common flavors include mango, rose water, and plain sugar sweetened lassi. Lassis originate from India.

Traditional salty (namkin) lassi

• 4 c (1 L) yogurt
• 3 c (750 mL) cold water
• 1 c (250 mL) crushed ice
• fresh green chili peppers (quantity according to taste), chopped
• 1 tsp cumin, roasted and ground
• 3 tbs lime or lemon juice
• 2 tsp salt

Combine all ingredients except ice in blender and blend until smooth. Then add ice and continue blending until frothy.

Mild salty lassi

Here is one possible recipe for a Salty Lassi:

• 250 mL (1 cup) full-fat yogurt
• 250 mL (1 cup) chilled milk
• 1 teaspoon (4g) cumin seeds
• 2 teaspoons lime or lemon juice
• ½ - 1 teaspoon (2-4g) salt
• 100 mL (½ cup) ice cubes
• ¼ teaspoon mint (finely crumbled, dried; optional)
• small pinch of cayenne pepper (optional)

Dry-roast cumin seeds by cooking them over low heat in small pan until you can smell the seasoning, about 2 to 3 minutes. Cool and grind. In blender, blend cumin seed powder with yoghurt, milk, lemon juice, salt and ice cubes. Optionally scatter with crumbled mint, and a small pinch of cayenne if for piquancy. Serve chilled. (4 servings)

Sweet (mithi) lassi

• 4 c (1 L) yogurt
• 3 c (750 mL) cold water
• 1 c (250 mL) crushed ice
• 6 tbs sugar or honey
• ¼ tsp ground cardamom
• few drops rosewater

Combine all ingredients except ice in blender and blend until smooth. Then add ice and continue blending until frothy.

Sweet mango lassi

• 1 L (4 cups) mango nectar
• 500 mL (2 cups) full-fat yoghurt
• 500 mL (2 cups) chilled milk
• 250 mL (1 cup) sugar

Mix sugar with the mango nectar until dissolved. Next, gradually add the milk to the yoghurt. Finally, mix together the two resulting mixtures. (6 servings)

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