Lassi (Yogurt Drink)

Lassi is India’s answer to the smoothie, and this sweet version is perfumed with two of the most iconic flavors in Indian desserts: cardamom and rose water. Together they transform plain yogurt into something that tastes like a drinkable dessert.

Crushing fresh cardamom seeds from whole pods is what separates a great lassi from a decent one. Pre-ground cardamom loses its bright, almost citrusy aroma quickly. Cracking open those pods and crushing the seeds right before blending gives the drink a floral intensity that ground cardamom from a jar simply can’t match.

The technique of blending only three cups of yogurt first, then beating the remaining two cups by hand before combining, keeps the texture from getting too thin. The blended portion becomes silky smooth while the hand-beaten yogurt adds a slightly thicker body. A tablespoon of rose water goes in last, and a dusting of nutmeg on each glass finishes things off with a warm, earthy note.

Pro Tips

• Crush cardamom seeds in a mortar and pestle for the best flavor release. A knife on a cutting board works too, just press and smear.
• Chill the yogurt before blending. Lassi is best served cold, and starting with cold yogurt means you don’t need ice, which would dilute the flavor.
• Go easy on the rose water. One tablespoon is the right amount. Too much tastes soapy and overwhelming. Less is more with rose water.
• Adjust sweetness to your taste. Six tablespoons of sugar is a starting point. Indian sweets tend toward the sweeter side, but you can dial it back.

Variations

• Mango lassi: Blend in a cup of fresh or canned mango pulp for the most popular lassi variation worldwide.
• Salty lassi: Skip the sugar and rose water, add salt and a pinch of roasted cumin for a savory, cooling version that’s traditional with spicy meals.
• Saffron lassi: Steep a few saffron threads in warm milk and add to the blend for a golden, luxurious twist.