Cookbook:Lassi

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)

Other countriesEdit

Papaya (Pawpaw) LassiEdit

½ cup water
4 cups plain yogurt
⅔ cup honey
½ teaspoon salt
1 cup papaya pulp
½ teaspoon ground cinnamon

Put everything in a blender. Blend.