📝 About This Recipe
Transport your senses to the vibrant streets of Punjab with this quintessential Indian yogurt beverage, a cooling masterpiece of cultured dairy. This Lassi is a luxurious blend of thick, full-fat yogurt, aromatic green cardamom, and a hint of rose water, whisked to a frothy perfection. It is more than just a drink; it is a centuries-old digestive aid and a refreshing sanctuary against the tropical heat, topped with a signature dollop of thick clotted cream.
🥗 Ingredients
The Cultured Base
- 2 cups Full-fat Greek yogurt or Hung Curd (chilled, preferably homemade and slightly tart)
- 1/2 cup Whole milk (ice cold, used to adjust consistency)
- 1/2 cup Ice cubes (crushed or small cubes)
Aromatics and Sweeteners
- 4-5 tablespoons Granulated sugar (adjust to taste preference)
- 4 pieces Green cardamom pods (seeds freshly ground into a fine powder)
- 1/2 teaspoon Rose water (culinary grade for a floral undertone)
- 1 pinch Saffron strands (soaked in a teaspoon of warm milk for 10 minutes)
The Royal Garnish
- 2 tablespoons Malai or Clotted Cream (traditional thick cream topping)
- 6-8 pieces Pistachios (blanched and slivered)
- 4-5 pieces Almonds (slivered)
- 1 teaspoon Dried edible rose petals (for a beautiful visual finish)
👨🍳 Instructions
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1
Begin by chilling your serving glasses in the freezer for at least 10 minutes to ensure the Lassi remains frosty upon serving.
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2
Prepare the aromatics by crushing the green cardamom seeds in a mortar and pestle until they form a very fine powder; discard the husks.
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3
In a small bowl, soak the saffron strands in one tablespoon of warm milk, stirring gently to release the golden pigment and earthy aroma.
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4
Place the chilled yogurt into a large deep mixing bowl or a traditional Indian 'Patila'.
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5
Add the sugar to the yogurt. Using a traditional wooden churner (Madani) or a wire whisk, begin to blend the sugar into the yogurt using a back-and-forth rolling motion between your palms.
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6
Continue whisking for 2-3 minutes until the sugar is completely dissolved and the yogurt begins to look glossy and smooth.
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7
Slowly pour in the ice-cold milk while continuing to whisk. The goal is a thick, pourable consistency that still feels substantial.
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8
Incorporate the ground cardamom powder, rose water, and the saffron-infused milk into the mixture.
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9
Add the ice cubes to the bowl and whisk vigorously for another 60 seconds. You are looking for a thick layer of frothy bubbles to form on the surface.
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10
Taste the Lassi; if the yogurt is particularly tart, you may need an extra tablespoon of sugar to balance the flavors.
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11
Pour the Lassi into the chilled glasses, ensuring the froth is distributed evenly between them.
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12
Carefully place a generous dollop of Malai (clotted cream) on the center of the froth.
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13
Garnish with the slivered pistachios, almonds, and a sprinkle of dried rose petals for a regal presentation.
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14
Serve immediately with a long spoon to enjoy the cream and the beverage together.
💡 Chef's Tips
For the most authentic texture, use a wooden hand-churner (Madani) instead of an electric blender to avoid breaking down the milk solids too much. If using store-bought yogurt, choose 'Whole Milk' varieties to ensure the characteristic richness; low-fat versions will yield a thin, watery result. To make a salted version (Namkeen Lassi), omit sugar and rose water, and add roasted cumin powder, black salt (Kala Namak), and fresh mint leaves. Always use chilled ingredients; adding too much ice later will dilute the creamy flavor profile of the cultured dairy. If you prefer a fruit-based lassi, blend in 1/2 cup of fresh Alphonso mango pulp during step 5.
🍽️ Serving Suggestions
Pair with a hot, buttery Aloo Paratha (stuffed potato flatbread) for a classic North Indian breakfast. Serve alongside a spicy Lamb Rogan Josh or Butter Chicken to help soothe the palate between bites. Enjoy as a standalone mid-afternoon snack to boost energy and aid digestion. Accompany with a side of spicy Masala Papad for a delightful contrast of textures and flavors.