Makhaniya Lassi
Jodhpur's renowned churned butter lassi — thick yogurt whisked with water, sugar, and cardamom until it froths, served in a tall clay pot or glass with a generous mound of fresh white makhan (hand-churned butter) floating on top and a pinch of saffron for colour. The Jodhpur makhaniya lassi is considered the finest version of sweet lassi in Rajasthan; the clay pot keeps it cold, the makhan melts gradually as you drink, and the saffron adds fragrance. Sold since the early morning by specialist vendors near Jodhpur's clock tower; a single serving is typically consumed standing up, the empty clay pot smashed against the ground afterwards in the traditional Rajasthani manner.
Cuisines
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Recipe
Ingredients
| 2 cups | plain yogurt |
| 1/2 cup | water |
| 1/4 cup | sugar |
| 1/4 teaspoon | cardamom powder |
| 2 tablespoons | fresh cream |
| 1 tablespoon | chopped pistachios |
| 1 tablespoon | chopped almonds |
| — | saffron strands (a pinch) |
Instructions
- 1 In a blender, combine the yogurt, water, and sugar.
- 2 Blend until the mixture is smooth and the sugar is fully dissolved.
- 3 Add the cardamom powder and blend for a few more seconds.
- 4 Pour the lassi into serving glasses.
- 5 Top each glass with a tablespoon of fresh cream.
- 6 Garnish with chopped pistachios, almonds, and a few saffron strands.
- 7 Serve chilled for best taste.
Tips
For a richer taste, use full-fat yogurt and adjust the sugar according to your preference.