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Method:
- Blend all of the above ingredients.
- Add a little water if the consistency is too thick.
- Keep refrigerated. Serve chilled.
- Garnish with a sprig of mint.
- Lassi is a versatile drink which allows you to experiment with different flavours.
- Only the yoghurt, sugar, water and ice are the basic ingredients that remain the same.
- Don’t be afraid to make your own lassi using a combination of fruits or things you love.
- Use lemon zest for lemon lassi, try an apple-mango lassi, add some chopped nuts in your lassi, use a vanilla pod or extract to make vanilla lassi then you can add a swirl of chocolate in it, add a hint of nutmeg to it...use less water, freeze it and you have a frozen dessert — lassi ice cream! The variations are endless so have fun and customise you lassi!
Some interesting lassi facts:
Lassi is called MAHI in Nepal.
Lassi may be prepared either from whole or skimmed yoghurt. When yoghurt, made from whole milk, is churned by traditional methods, the butter yield is much below the theoretical level. As a matter of fact, the fat globules are scattered in the liquid phase and the losses of fat in buttermilk are more important than when butter is made from cream. However, lassi prepared from soured skimmed milk has a weaker taste and flavour than that prepared from the buttermilk obtained from yoghurt made from whole milk.
Lassi is also of great importance in diet. It contains fat, protein, lactose, ash, calcium, phosphorus. So it has a great nutritional value.
Regular consumption of lassi reduces the chances of your hair going white before time. |
