Punjabi Lassi
Veg
Thick, full-fat yogurt churned with water or milk to a dense, creamy consistency and sweetened generously with sugar, served in tall brass or earthen glasses topped with a thick float of fresh cream and sometimes a small lump of home-made white butter. The Punjabi lassi is substantially richer than the thinner, commercial versions; in Amritsar it is served in earthen kulhads so thick with cream that the yogurt component is almost secondary. The defining post-meal drink of Punjab; in summer, a large lassi replaces lunch for many Punjabi households.
Cuisines
Himachali
Punjabi
Delhi
Best for
Breakfast
Lunch
Recipe
Prep: 10 min
2-3 servings
Ingredients
|
2 cups | Yogurt , plain |
|
1 cup | Water , cold |
|
2 tablespoons | Sugar |
|
1 teaspoon | Rose water |
|
1 pinch | Salt |
|
1 teaspoon | Cardamom , powder |
|
2 tablespoons | Pistachio , chopped |
|
2 tablespoons | Almond , chopped |
Instructions
- 1 In a blender, combine the plain yogurt, cold water, sugar, rose water, salt, and cardamom powder.
- 2 Blend the mixture on high speed until it becomes smooth and frothy.
- 3 Taste the lassi and adjust the sugar or salt if needed.
- 4 Pour the lassi into glasses.
- 5 Garnish with chopped pistachios and almonds before serving.
Tips
For a thicker lassi, reduce the amount of water or use full-fat yogurt.