Lassi originates from Punjab in India.
There are varieties of Lassi and variations in preparing it.
In case you were drinking lassi in a restaurant in Europe, it would be different from the way it tastes in a restaurant in USA or a restaurant in India.
In most of the restaurants in Europe what they do is blend the milk with flavour and sugar for mango lassi.
But I like it this way and here goes the recipe for the varieties of Lassi that can be made.
Salt Lassi:
Ingredients:
Thick yogurt 1 cup
salt 1 tea spoon
few ice cubes
Procedure:
Blend the yogurt with salt and ice cubes in a blender and serve it.
Sweet Lassi:
The procedure is exactly the same as salt lassi except that you would use 2 spoons of sugar in place of 1tsp salt.
Jeera (Cumin) Lassi
Ingredients:
Thick yogurt 1 cup
salt 1 tea spoon
few ice cubes
2 tea spoons of cumin
First grind the cumin into fine powder. Then blend with rest of the ingredients.
Mango Lassi
Ingredients:
Thick yogurt 1 cup
sugar 2 spoons
few ice cubes
1 spoon of mango flavour (depends on how strong flavour you need)
Procedure:
First grind the sugar into fine powder. Then blend with rest of the ingredients.
Rose Lassi
The procedure is same as mango lassi except that you would use rose flavour instead of mango flavour.
