Mathura Lassi
Veg
Thick, creamy yoghurt churned with sugar and served in earthen kulhad cups — the most famous lassi in India after Amritsar's. The Mathura lassi is denser and richer than the Punjabi version, sometimes topped with a floating disc of malai (cream), a mandatory stop at every temple visit.
Cuisines
Haryanvi
Brij
Best for
Breakfast
Lunch
Recipe
Prep: 10 min
2-3 servings
Ingredients
| 2 cups | thick yogurt |
| 1 cup | water |
| 4 tablespoons | sugar |
| 1 teaspoon | cardamom powder |
| 1 tablespoon | rose water |
| 2 tablespoons | chopped almonds |
| 2 tablespoons | chopped pistachios |
| — | ice cubes as needed |
Instructions
- 1 In a large mixing bowl, whisk the yogurt until smooth and creamy.
- 2 Gradually add water to the yogurt while continuing to whisk, ensuring there are no lumps.
- 3 Add sugar and whisk until it dissolves completely.
- 4 Mix in the cardamom powder and rose water, stirring well to combine.
- 5 Chill the mixture in the refrigerator for at least 10 minutes.
- 6 Before serving, pour the lassi into glasses, adding ice cubes as desired.
- 7 Garnish with chopped almonds and pistachios on top.
Tips
For a richer taste, use full-fat yogurt and adjust sugar according to your taste preference.