lassi is another cooling and refreshing drink to have in the summers. i make lassi often at home.
till now i have only been making both lassi & chaas with curd and not vegan curd. for the second time tonight i will be making vegan cashew yogurt. i keep my fingers crossed that it does not get spoilt like last time.
last time it was a horrible disaster… so much so that i did not even feel like making the cashew yogurt again. i kept on postponing….
the hubby who has studied in punjab says that in punjab, lassis are served in huge glasses. on top of the glasses they add 2-3 tbsp of white butter/makhan. and mind you the lassis are very thick.
a spoon is also served with the lassi, so that first you have the soft and buttery white butter and then you drink the lassi. this lassi is soooooo heavy that you cannot have any meal or food afterwards.
i have not added any cream or makhan…. also i have added water to the curd while blending it. you have the option to add milk or water.
so this sweet punjabi lassi which i make at home is not heavy and very light. now why i am calling this a sweet lassi. aren’t lassis always sweet?….
the answer is no….. there are salty lassis too and i know some of my friends who just love salty lassis.
for flavoring the lassi, add cardamom powder or rose water.
garnish with cardamom powder and some sliced almonds while serving. adding saffron to the lassi is optional.
sweet punjabi lassi recipe details are below:
- 1.5 cups yogurt/curd
- 7-8 tsp sugar
- ½ cup water or cold milk
- ½ tsp cardamom powder
- 1 pinch saffron (optional)
- 6-7 almonds, chopped or sliced (optional)
- 1 tsp rose water (optional)
- ice cubes while serving the lassi
- take the yogurt, cardamom powder, water and sugar in a blender.
- blend till the yogurt is evenly blended.
- don’t over do as then you will get butter floating on top.
- serve in tall glasses.
- add crushed ice cubes, garnish with some cardamom powder and sliced almonds.
- you can also chill the lassi and then serve.