Lassi, pronounced “luh-see,” is a traditional Indian beverage that originated in Punjab but has migrated to other parts of India and neighboring countries, taking on various adaptations. It is made from yogurt curd, sugar, ice, and different types of fruit and spices.
Although we teach you a bit about traditional lassis in this post, our recipe is a modern twist on a classic lassi. There are just too many mango lassis out there, and although delicious, we are shaking up the traditional.
We blend equal parts milk and full-fat yogurt and combine them with sugar, cardamom, vanilla, and most importantly, passion fruit pulp. This frothy, creamy wander is deliciously addictive! Enjoy it on a hot summer day, or pair it with one of our spicy Indian dishes.
Need-to-Know
Yogurt Curd (“Dahi”) vs. Yogurt
Lassi is traditionally prepared using yogurt curd or “dahi,” a dairy product made by curdling milk with an acid such as lemon juice or vinegar. In comparison, yogurt is created by bacterial fermentation of milk.
Dahi and full-fat yogurt have similar consistencies. However, dahi is a bit sweeter and does not have the same tangy sour notes as yogurt. You may use either for our recipe, whichever is accessible.
If you use yogurt, use full-fat yogurt. If you use dahi, use a steel whisk instead of a blender and use a touch less sugar.
Dahi may not be accessible, depending on your location. Don’t worry, I have enjoyed many traditional Punjabi lassis in my day, and I thoroughly enjoy our version with an ordinary full-fat yogurt.
Ratios for a Traditional Lassi
Although lassi is often prepared with yogurt and sometimes water, I prefer lassi with both milk and yogurt for an extra creamy consistency, so we recommend using equal parts of yogurt and milk. The ratios are as follows:
- 1 cup whole milk
- 1 cup yogurt
- 8 teaspoons of sugar
What is the Consistency of Lassi?
The consistency of lassi should be right in between thick, like a smoothie, and thin, like milk. It should also appear light and frothy once blended.
Types of Lassis and their Ingredients
Lassi can be both sweet and savory. Here are a few traditional combinations and their ingredients:
- Classic Lassi:
- Yogurt
- Sugar
- Ice
- Mango Lassi:
- Yogurt
- Sugar
- Ice
- Mango
- Saffron
- Rose Lassi:
- Yogurt
- Sugar
- Ice
- Green Cardamom
- Rosewater
- Savory Lassi:
- Yogurt
- Ice
- Toasted Cumin Seeds
- Salt
- Mint Lassi:
- Yogurt
- Sugar
- Ice
- Mint Leaves
- Toasted Cumin Seeds
Traditional Methods of Preparation
Most traditionally, lassi is prepared using a wooden churner or whisk known as a mathani. However, because I know many of you would not have a mathani handy at home, we recommend using a blender. It was historically served in a handleless clay cup called a “kulhar,” but today, it is also enjoyed in a stainless steel tumbler.
Storage
Store in a covered glass or airtight container in the refrigerator. It may be consumed for up to a maximum of 10 days.
Ingredients
- 1 cup whole milk
- 1 cup yogurt dahi or full-fat yogurt
- 4 ice cubes
- 1/2 cup passion fruit pulp
- 8 tsp sugar
- 1 tsp vanilla extract
- 6 green cardamom pods or 1/4 tsp ground cardamom
- 1/4 tsp ground cinnamon
- salt pinch
Instructions
1. Prepare the Passion Fruit and Extract the Seeds from Cardamom Pods
- Chill yogurt and milk before use.
- Cut open passion fruit and scoop out passion fruit pulp and seeds. Set aside.
- Use a mortar and pestle to break open the cardamom pods.
- Discard the cardamom pod shells and grind the pod seeds. Set aside.
2. Blend Ingredients
- Combine chilled milk, chilled yogurt, ice cubes, passion fruit pulp, sugar, vanilla extract, cardamom seeds, and salt into a blender.
- Blend until smooth.
3. Serve and Enjoy
- Pour lassi into a glass.
- Garnish with ground cinnamon.
