Lassi: Yoghurt drink from India
1) From Madhur Jaffrey, A Taste of India (1986), p. 240
One of the few drinks, other than water, that is drunk with meals in India. Lassi is very popular at breakfast, lunch and as a snack. It can be sweet or salty. If you wish to make sweet lassi, do not put in the salt or cumin. Instead, put in as much sugar as you like.
4 fl oz/125 ml/½ cup plain yoghurt
Combine all the ingredients in the container of an electric blender and blend for 3 seconds. If you do not have a blender, put the yoghurt in a bowl. Beat with a fork or whisk until smooth and creamy. Slowly add the water, beating as you do so. Add all the other ingredients and mix.
2) From Time-Life, The Cooking of India (1969), p. 96
To serve 4
1 cup unflavored yoghurt
Combine the yoghurt, cumin and salt in a deep bowl and beat vigorously with a whisk or spoon until the mixture is smooth. Beating constantly, pour in the ice water in a slow, thin stream and continue to beat until all the ingredients are well blended. Taste for seasoning. (A quicker, though hardly traditional, method is to combine the yoghurt, cumin, salt and ice water in the jar of an electric blender and blend at high speed for 1 minute, or until the mixture is smooth.)
Pour the lassi into a chilled pitcher and serve it from chilled tumblers. If you like, you may prepare the drink ahead of time and keep it chilled in the refrigerator until ready to serve.
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Webbed by Philip McEldowney
Last update: Wednesday, 09 July 2003.