Punjabi · Indian
Lassi Recipe
Sweet or salted — both lassis take 5 minutes. Perfect for summer, uses up curd that's about to turn slightly sour (which tastes even better).
Ingredients
- 2 cups curd (thick)
- 1/2 cup cold water
- 4 tbsp sugar (for sweet) OR 1/2 tsp salt + 1/2 tsp roasted jeera (for salted)
- Ice cubes
- Pinch of cardamom (sweet) OR mint leaves (salted)
- Saffron or rose petals for garnish (optional)
How to Make Lassi
- Whisk curd in a large bowl till smooth and creamy.
- Add water gradually, keep whisking, till desired consistency.
- For sweet: add sugar, cardamom, blend or whisk vigorously 2 mins till frothy.
- For salted: add salt, roasted jeera, mint, blend 1 min.
- Pour over ice cubes. Garnish. Serve immediately — foam is the sign of a proper lassi.
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Rani's Tip: Rani's go-to for slightly sour curd — tastes BETTER in lassi than fresh curd. Saves ₹40 of curd that would be thrown.
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