A very delicious and healthy Indian beverage prepared with yogurt. An absolutely smooth drink with some bites of malai and the slight crunch of chopped nuts. It allows a lot of customization as per your taste. However, in this recipe, meethi lassi recipe has been flavored with cardamom. This pretty thing is ready in no time and is very satiating. I like to serve it as a dessert. After a nice dinner, a glass full of lassi and a night full of sleep).
Lassi asks for yogurt/curd. I have used curd set at home. It had regular consistency. Not too thick not too runny. Thick curd is okay but runny won’t work for lassi unless you are a fan of thin lassi. But I would insist use nicely set yogurt and avoid a thin one. To add sweetness I have added sugar. For flavor, I have added cardamom. For the bite, I have added some chopped nuts. Finally the star… malai… i.e. the layer of fat that is formed on milk after it is boiled. In India, we always have it in stock most of the time. I have added malai to sweet lassi as well as used it for garnishing.
I would also like to talk about the equipment to be used. Do not use electrical equipment such as hand blender or grinder to make lassi. Use a madhani. And if you don’t have one or can’t find one use a balloon whisk.
1. Whisk yogurt : In a tall vessel, add 2 cups yogurt. Whisk it well.
Tips: Use cold yogurt. This will ensure cold lassi.
2. Add sugar and whisk well : Add ¼ cup granulated sugar. Whisk till sugar is dissolved.
3. Add malai, cardamom powder, and nuts : Add half of the malai, 2 cardamoms crushed or powdered and a handful of chopped nuts and mix… as in whisk.
4. Garnish with malai and nuts : Serve in glasses or kulhads and garnish with leftover malai and chopped nuts.
5. Bon appétit : Serve it chilled.
PREP TIME 10 minutes
COOK TIME Nil
TOTAL TIME 10 minutes
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