Cookbook:Lassi
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) lassiEdit
- 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 lassiEdit
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) lassiEdit
- 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 lassiEdit
- 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)