Lassi (Indian Yoghurt Drink)

For Sweet Mango Lassi

• 100ml natural yoghurt
• ½ cup fresh mango
• Pinch of cardamom
• ½ cup ice
• 100mls Water
• Pandan or Sugar Syrup

For Salted Lassi

• 100ml natural yoghurt
• 100ml water
• 1 teaspoon salt
• 1.5 teaspoons roasted cumin powder
• 6 to 7 mint leaves

For Masala Lassi

• 100ml natural yoghurt
• 3 to 4 green cardamoms-seeds crushed in mortar and husks removed
• ½ teaspoon crushed black pepper
• 1 to 2 pinches of grated nutmeg or ground nutmeg
• 2 tablespoons flaked almonds or cashews or pistachios
• 8-10 saffron strands (optional)
• 5 to 6 tablespoons chopped palm sugar
• ½ cup water

Sweet Mango Lassi

Get your blender out, chop up your mango, and add the ingredients in this order:

First blitz the mango into a thick juice, then add the natural yoghurt. Followed by a pinch of cardamom, the ice, a little water and the pandang/ sugar syrup.

Salted Lassi

To make your own roasted ground cumin, dry roast cumin seeds in a small skillet or frying pan until fragrant. Then crush the seeds in a mortar and pestle, or grind finely in a spice grinder. Now get blitzing: add the yoghurt to the blender, followed by the ice. Now add your cumin, a pinch of salt and loosen it up with the water. Top with mint leaves for added freshness.

Masala Lassi

Add the natural yoghurt to the blender, followed by the ice, black pepper, cardamom, nutmeg, palm sugar and a little water to loosen the mixture. Now get blending. Top with flaked almonds and a few saffron strands.