Lassi (Sweet and Salted)

Ingredients

• 600 g plain full-fat yogurt (dahi), well chilled, divided into two equal portions
• 400 ml cold water or cold milk, divided into two equal portions
• 3 tbsp sugar, for the sweet lassi
• 4 green cardamom pods, seeds crushed to a fine powder
• 1 tsp rose water (optional), for the sweet lassi
• 8 ice cubes, divided
• 1 tbsp malai or thick cream, to top the sweet lassi (optional)
• 1 tbsp pistachios, thinly sliced, for garnish
• 1 tsp cumin seeds, dry-roasted and coarsely ground, for the salted lassi
• ¾ tsp fine salt, for the salted lassi, or to taste
• 1 tbsp fresh mint leaves, finely chopped, for the salted lassi
• 1 pinch black salt (kala namak), optional, for the salted lassi

Instructions

1. Dry-roast the cumin seeds in a small pan over medium-low heat for 1 minute, until darker and fragrant. Tip them onto a plate to cool, then grind coarsely.
2. Make the sweet lassi: put half the yogurt, half the cold water or milk, the sugar, cardamom powder and 4 ice cubes into a blender.
3. Blend for 30–40 seconds until completely smooth and frothy on top. Taste and add a little more sugar if you like it sweeter, then add the rose water and pulse once.
4. Pour into two glasses. Spoon the malai over the top and scatter with sliced pistachios.
5. Make the salted lassi: rinse the blender jug, then add the remaining yogurt, the remaining cold water, salt, most of the roasted cumin, the mint and the remaining ice cubes.
6. Blend for 30 seconds until smooth and pale green-flecked. Taste and adjust the salt, adding the pinch of black salt if using.
7. Pour into the other two glasses, dust with the last of the cumin and serve straight away while cold and frothy.

Tips

• Use yogurt that is fresh and mildly tangy. Very sour yogurt makes a sharp lassi that needs a lot of extra sugar.
• For a thicker lassi, use less water and more ice, or hang the yogurt in a muslin cloth for 20 minutes first.
• Chill the yogurt and water well beforehand so the ice does not dilute the lassi too much.
• Blend just until frothy. Over-blending with lots of ice can make it watery.