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LASSIS



Bengali Mango Lassi

1 ripe mango
2 cups yoghurt
1/2 cup water
3 tablespoons sugar
1 cup shaved or crushed ice


Gently roll the mango on the countertop to pulverize the flesh inside. Remove flesh, scraping inside of skin and taking all but the tough fibers. Put the mango, yogurt, water, ice and sugar into a blender and whip until frothy.

Bengali Sweet Lassi

1 scoop Ice
2 scoops Yoghurt
1 splash Lemon juice
8 handfuls Sugar
3 pinches Salt
1 squirt Rosewater


Mix all ingredients together in a blender.

Butter Lassi

2 cups yogurt
3 tsp sugar
Cardamom powder
3 small cce cubes
100 Gms Vanilla ice cream
3 tsp Butter


Grind yogurt in the mixer, add sugar and cardamom powder and vanilla ice cream. Mix it thoroughly. Put butter and ice cubes on the top.

Carrot Lassi

Thick curd 1 cup
Green chilli 1
Curry leaves 2 sprigs
Sugar 1 tsp
A pinch of chilli powder
Carrot 100 g
Ginger inch
Chopped coriander leaves 1 tbsp
Water 4 cups
Salt to taste


Peel and grate the carrot. Put all the ingredients in the mixer with two cups of water. Beat well till frothy. Remove half to a vessel. With the remaining lassi and two cups of water, beat again till frothy. Add to the first half. Stir well. Pour into glasses over crushed ice and garnish with grated carrot. Serves four.

Lebur Lassi

3/4 cup plain yogurt
1/2 cup water
3 ice cubes
2 tsp sugar
2 tblsp fresh lime juice
1/4 tsp salt, dash nutmeg


Puree the yogurt, water, ice sugar, lime, and salt in a blender until smooth and bubbly and the ice cubes crushed. Pour into chilled glass, sprinkle nutmeg on top.

Mango Lassi #1

32 ounce plain yogurt
2 cups fresh mango pulp
1 cup cold water
16 tablespoons sugar
1 teaspoon lemon juice


Blend yogurt, mango pulp, water, sugar and lemon juice together and refrigerate. Serve over crushed ice.

Mango Lassi #2

1 cup plain yogurt
2 cups water
1 teaspoon rosewater
6 tablespoon sugar
8 tablespoon mango pulp


Place all ingredients in a blender and blend for 30-60 seconds. For a thicker lassi, add more yogurt and a bit more mango. For a speedy beverage, canned mango works well.

Melon Lassi

1/4 cup nonfat plain yogurt
3 oz. melon flesh
1/2 tsp ground ginger
1-2 tblsp sugar
ice cubes
scant 1 cup water


Put all ingredients into blender and blend until mixture is frothy. Pour into a tall glass and serve with more ice, if desired.

Punjabi Lassi Patiala

2 cups fresh curds chilled
1 tbsp. sugar
1/2 tsp. cardamom
8-10 strands saffron
2 drops vanilla essence
1/2 cup crushed ice
1 tsp. hot milk


Soak saffron in 1 tsp. and rub till dissolved. Mix sugar in curds till well dissolved. Just before serving combine all ingredients. Whip well with a hand or electric beater. The lassi is ready when it is light and frothy. Serve well chilled.

Punjabi Pista Lassi

2 cups fresh curds chilled
1 tbsp. sugar
1/2 tsp. cardamom
2-3 Pistas (Pistachio nuts)
2 drops pista essence
1/2 cup crushed ice
1 tsp. hot milk


Make coarse powder of pista Mix sugar in curds till well dissolved. Just before serving combine all ingredients. Whip well with a hand or electric beater. The lassi is ready when it is light and frothy. Serve well chilled.

Sweet Lassi #1

2 cups of Curd (yoghurt)
2 tbsp Sugar
1 cup Crushed Ice
1 tsp chopped Almonds


Mix the yoghurt and sugar thoroughly. Add crushed ice. Mix well and pour into in glasses. Sprinkle some almonds on top.

Sweet Lassi #2

4 tablespoons yoghurt
salt and pepper to taste
Sugar to taste
1 pint iced water


Beat the yoghurt until smooth and add 1 pint iced water. Add salt and pepper and sugar to taste. Very simple.



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