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Today is Baisakhi and I wanted to post something which is truly and whole heartedly Punjabi. The first two things that come into my mind when I think of Punjab, Sarso ka Saag and Lassi. Since I have already posted the recipe for Sarso ka Saag on the blog, its Lassi this time.
There is not much of a recipe for Lassi really… a simple and traditional blend of fresh Yogurt, sugar and some spices, results in a frothy refreshing drink. Easily termed as the World’s oldest Smoothie, and prized across Indian subcontinent for its great taste & healing Ayurvedic properties. In Punjab, they serve Lassi in those large “Patiala” glasses, adding thick “malayi” layer on top to complete the serving. You have one glassful, and you are done for next 3-4 hours. Usually its served with the breakfast with Parathas etc. , so as to keep you full yet fresh for a long time.
Although it’s delicious on its own, you may add on some spices or fruits to bring a different flavour each time. Like this Mango Lassi, which is a common fav at my household,. And then there is Rose Lassi, which is my personal fav. I have given more variation in the Notes for your reference.
Some info on Baisakhi:- The Baisakhi festival marks the Sikh New Year, falling on the first day of the month of Baisakhi in the Nanakshahi calendar, usually April 13 or 14. Although originally a harvest festival, the establishment of the Khalsa (pure) order on April 13, 1699 led to it becoming the most prominent festival in Sikhism.
Recipe type: beverages
Cuisine: North Indian, Punjabi
Serves: 3-4 medium sized glasses
What you need?
- 3 cups cups yogurt/curd, chilled
- ¼ cup sugar or more as per your taste
- 1 cup chilled milk ( I used whole milk )
- ½ tsp cardamom powder
- 2-3 mint leaves, for garnishing
- ice cubes for crushing or while serving the lassi
How to make Sweet Lassi ?
- Blend yoghurt and sugar first in the blender, takes almost a minute to get frothy . you may also blend with a hand blender or use the traditional Mathni/ Madani/ Rai to do the same
- Now, add milk, cardamom powder and crushed ice cubes and blend again for 2-3 pulses.
- Serve in glasses and garnish with crushed mint leaves on top.
Notes and variations
- Variations in Lassi: – you may add saffron, Rooh afza, Kewra water, Rose water, chopped dry fruits or any fruit like Papaya, Lychi etc.
- I love having it mixed with Gulkand , to make it Rose Lassi
- If yoghurt is very thick, you may skip the milk and add water instead.
- Add the sugar on the basis of how sweet the yoghurt is
- I always use full fat Yoghurt and milk for best results, you use skimmed versions if you like.
- Adding mint is my Grandma’s idea, its not added traditionally but gives a very distinctive flavour when used.