Lassi Recipe

Lassi is a chilled yogurt-based drink from the Punjab region of India and Pakistan, made by blending yogurt with water and flavorings until smooth and frothy. It comes in sweet and savory versions: sweet lassi is flavored with sugar and sometimes mango, rose water, or cardamom; salted lassi (namkeen lassi) is seasoned with cumin, salt, and occasionally fresh herbs. Both are served very cold and function as a cooling counterpoint to spicy food. The yogurt is the key ingredient. Full-fat yogurt produces a richer, creamier result than low-fat versions, and fresh yogurt with a mild tang is preferable to very sour, old yogurt. The ratio of yogurt to water determines the thickness — more yogurt gives a thicker, almost smoothie-like drink; more water makes it lighter and more drinkable. Traditional lassi is thinner than many Western-style yogurt drinks. For sweet mango lassi, blend yogurt with ripe mango pulp, sugar, and a pinch of cardamom. Alphonso mangoes have the richest flavor, but any ripe, sweet mango works. Adjust the sugar based on the sweetness of the mango — the drink should taste fruity and lightly sweet without being cloying. A little chilled water thins it to the right consistency. For salted lassi, blend yogurt with water, salt, and dry-roasted cumin powder. The cumin is the defining flavor — toast whole cumin seeds in a dry pan until fragrant, then grind coarsely. Fresh mint stirred in at the end adds freshness. Serve both versions over ice in tall glasses. Lassi is traditionally drunk alongside biryani or a heavy meat curry, where its acidity and coolness provide relief from the spices.