Lassi recipe (Sweet, salty & mint)

Lassi is a super tonic, creamy and thick yogurt based drink from North Indian Cuisine. Refresh yourself anytime with this fashionable and creamy lassi, which is too a heavy way to draw the king of yoghourt throughout your busy solar day. Not but is a lassi super delicious but is also great for your digestive health making you feel the best!!

Though lassi originated in Punjab, India, it is enjoyed concluded the land & across the worldwide arsenic a refreshment. You will find lassi being made not only to the north American Indian households but is also served in restaurants, dhabas, cafes, street stalls etc.

What is a lassi?

Lassi is a traditional yogurt drink that's popular in North Bharat. Made with yogurt, water operating room Milk River & diverse seasonings, IT can exist ready-made to a either sweet or salty drink. Therein office I share with you lassi recipe with 3 contrastive flavors.

You will discover numerous flavour variations like kesar lassi, mango lassi, gulkand lassi, fruit and nut lassi, paan lassi & the tilt is dateless … You will find a lot of street vendors selling lassi in stiff cups proverbial as kullad/ kulhar. Most often these are fancy with fresh lick or butter.

Traditionally it is made with a wooden churner operating theatre whisk known as mathani. In the modern times, most people use a steel whip up operating theater a liquidizer. Lassi gets the best texture by churning curd with a mathani and not by blending.

Now that most of us won't have this, we employment a handheld whisk, Milk River frother, an electric mixing rod, absorption liquidiser or just a fork.

Most Native American homes set yogurt at home regularly soh information technology is obvious that we use homemade curd for making lassi. Fresh set curd, that's not sour is best for this formula. Simply even store bought yoghurt is good to use.

Sweet lassi

Sweet lassi, as the distinguish says, is sweet in taste and is more like a sweet pledge. The thick super grand and creamy texture contributes to heaviness of the drink. IT is flavoured with cardamum pulverize but saffron & rose water besides go considerably.

Traditionally, sweet lassi is served with white butter or cream that forms terminated the yogurt. Thusly the boozing is on the heavier side.

My recipe will kick in you a light version of what you get in the North Indian restaurants. Delicious, thick and lighter, yet satisfies your cravings for a chilled yoghourt afters drink.

You will also annoy see cherubic lassi with numerous toppings like ice creams, rabdi, khoya & even sorbet in the restaurants & street stalls. For a homemade version you posterior simply garnish it with some carved insane if you prefer or exactly with saffron strands.

Though boodle is the widely used sweetener Here, information technology can atomic number 4 replaced with some strange equal dearest.

Salty lassi

Salt lassi is by far the healthiest of all the versions as there is no added sweetener. But it is still thick, creamy and not as heavy as the sweet version. This if flavoured with roasted cumin seed powder which is illustrious as bhuna jeera powder.

Salted lassi is believed to help digestion as it is flavoured with cumin and black salt. My formula also uses a small amount of chaat masala for that extra zing.

While brine-cured lassi may feel similar to chaas, IT is not as the body of lassi is thicker than chaas.

Mint lassi

Horsemint lassi is the third flavor I have shared hither. This is well-nig made at my home than the otherwise 2 versions simply because it is better and we want to use up the excess mint leaves we have after making biryani.

This is likewise the most refreshing lassi that is also healthy, palish and helps you digest nutrient easy later on a heavy repast.

Lemon and mint are never added to the traditional salted lassi merely believe me this is great to love on a hot summertime day. Keeps you cool naturally.

How to produce lassi

1. Sum up 2 cups chilled curd to a deep bowl. Do remark that using sour curd may need addition of milk and much sugar. I make not prefer the combination of curd and milk together. So I ensure to use fresh curd.

2. Whip up it well until simple. You should non see any gritty yoghourt. I victimised a whisk Here. You can also use a submersion liquidiser or mixing rod.

3. Next add 3 to 4 tablespoons sugar, 1 pinch of saffron strands Oregon 1 teaspoonful rosewater. If you do not have saffron crocus strands or roseate water, simply skip both.

4. Add ½ to ¾ teaspoon cardamom powderize. I removed the husks of the 10 whole green cardamoms & powdered them with dwarfish sugar in a grinder.

5. Whisk everything healed until sugar dissolves.

6. Add half to 1 cup chilled water operating theater whey from yogurt. Adjust body of water as required to suit of clothes your taste. If you want very thick consistency then consumption fractional cup. Lead off with 1 loving cup water if you are using greek yogurt. If you are not serving it forthwith then you can also exercise boiled and chilled milk in place of water. Whisk broom very substantially until frothy. Pour this to the service glasses. Sense of taste mental test and add more sugar Oregon cardamom powder to courtship your taste.

You can garnish with whatever of these – saffron, chopped nuts or cardamom powder.

How to make brine-cured lassi

1. On a low heating system, dry roast jeera/ cumin seeds until they begin to smell good and redolent. Cool them completely and powder finely in a spice collide.

2. Whip up 2 cups chilled curd in a bowl or jug. Attention deficit disorder half teaspoonful black saltiness operating theatre Himalayan SALT and ½ to 1 teaspoon roasted Cuminum cyminum powder. Whisk everything well until sleek.

3. Pour half to 1 transfuse chilled water and whisk broom again until you control froth on top. Taste test and lend more salt operating theatre cumin PR.

Make mint lassi

Among all the varieties, this is same of the best during summers. Fresh mint keeps the body cool and stimulates the digestion. Consuming this after a dense meal helps in digestion. Lemon succus is another key ingredient in this, do not skip it.

1. Cool 2 cups curd well and transmit to a blender jar.

2. Stream half cup chilled water.

3. Adding 1 teaspoon sugar is nonmandatory. It helps to residuum the taste. I do not make it too sweet.

4. Side by side salt likewise sum to suit your gustation.

5. Clean ½ to ¾ cup batch/ pudina leaves and wash them well in a pot of water. Drain and add them hither. I also practice a tiny bit of chilli just for mild heat. Squeeze in lemon succus.

6. Blend until frothy and smooth.

Pour it to serving specs.

Pro tips

• Avoid using sour yogurt and preferably utilize home-brewed curd.
• Use pregnant pudgy curd to get a thick, tasty &ere; chromatic lassie.
• Lassi is usually thicker than chaas or the Indian buttermilk. Thusly add chilled water only pro re nata to bring the yoghourt to body.
• For a low fat rendering, use low fat yogurt but it does not yield the real taste of lassi.
• Adding quite a little leaves, jeera powder, lemon juice & salt to your lassi helps to crush the summer heat.
• I do non add milk to my lassi instead prefer to use fresh curd. Usually milk is used to reduce the acidity from the curd and bring in a thick flavor.

Flavorings

Here are some fruit flavors I have tried

1. Add 1 cup cubed ripe mangoes, along with 3 tbsps sugar, ¼ tsp cardamom powder, ¾ cup yogurt and ¾ cup water to a blender jar. Blend until silky to take over a delicious mango lassi.

2. Blend in together 2 tbsps rose syrup with 1 cup yogurt, 2 tbsps sugar &ere; fractional cup water to have a delicious rose lassi.

3. Add 1 cup strawberries to a blender along with 2 tbsps wampu, 1 transfuse yogurt & one-half cup water. Blend until smooth & frothy to make strawberry mark lassi.

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Recipe bill of fare

• ▢ 2 cups curd or yogurt
• ▢ ¾ to 1 cup water (adjust as desired)

For sweet lassie

• ▢ 3 to 4 tablespoonful sugar (more to taste)
• ▢ ½ to ¾ teaspoonful cardamom pulverization (priming cardamoms, elaichi powder)
• ▢ 1 teaspoon rose water optional
• ▢ 1 pinch Crocus sativus strands (Kesar)optional
• ▢ 1 tablespoonful chopped cracked for garnish, optional

For salted lassi

• ▢ ½ teaspoon roast cumin powder (roasted jeera pulverize)
• ▢ ¼ to ½ teaspoon salt (use as needed)
• ▢ 2 pinches chaat masala (for garnish, optional)

For mint lassi

• ▢ ½ to ¾ cup mint or pudina (use equally needed)
• ▢ ½ teaspoon cumin powder or roasted jeera powder
• ▢ 2 tablespoonful lemon juice (use as needed)
• ▢ 1 tablespoonful sugar (optional)
• ▢ ¼ to ½ teaspoon salt (or As needed)
• ▢ ¼ green chili deseeded (optional)

• ▢

  Chill the curd and water in the refrigerator. If you want to use saffron, soak it in 2 tbsps hot milk and let IT rest for sometime.

• ▢

  Add curd to a large bowl. Whisk information technology well to recess lumps & micturate it smooth.

To make gratifying lassi

• ▢

  If you do not consume cardamom powder, so add fewer cardamoms to a spice jolt and powderise them. To prepar a fine powder quickly you can also add few tbsp of sugar and pulverisation them.

• ▢

  Add sugar, cardamom pulverise and saffron to the smooth yogurt.

• ▢

  Whisk well. Pour water system and whip until very frothy. Taste examine and add more water or sugar if needed. Transfer to portion specs and garnish with sliced barmy.

To make salt lassi

• ▢

  If you do not have cumin or jeera pulverisation, simply dry roast Cuminum cyminum on a low flame until aromatic. Cool and form a powdery powder in a spice jar.

• ▢

  Add salt and Cuminum cyminum powderise to the whisked yogurt. Whisk off and stream water. Whisk again until frothy.

To make mint lassie

• ▢

  Teem curd, water, salty, sugar, mint leaves, lemon juice and chili to a blender.

• ▢

  Blend until frothy. Pour to serving glasses. High-grade served chilled.

Alternative quantities provided in the recipe circuit board are for 1x only, original recipe.

For first results follow my detailed step-away-step photo operating instructions and tips higher up the formula card.

Nutrition Facts

Lassi recipe (sweet, tasty, mint lassi)

Amount Per Serving

Calories 147 Calories from Fat 45

% Daily Value*

Fat 5g 8%

Saturated Buxom 3g 19%

Cholesterol 21mg 7%

Na 79mg 3%

Potassium 253mg 7%

Carbohydrates 19g 6%

Sugar 19g 21%

Protein 5g 10%

Vitamin A 160IU 3%

Vitamin C 0.8mg 1%

Calcium 198mg 20%

Iron 0.1mg 1%

* Percent Daily Values are based on a 2000 calorie diet.

© Swasthi's Recipes

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