Recipe
Why make it
Thick, cooling Punjabi-style yogurt lassi with two easy versions: a sweet one scented with cardamom and rose, and a salted one with roasted cumin and mint. Ready in ten minutes.
Serves 4
+ 4 more in the full recipe
Step 1 of 7
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.
Step 2 of 7
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.
Step 3 of 7
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.
Step 4 of 7
Pour into two glasses. Spoon the malai over the top and scatter with sliced pistachios.
Step 5 of 7
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.
The last 2 steps are in the full recipe.
Cook’s tip
Use yogurt that is fresh and mildly tangy. Very sour yogurt makes a sharp lassi that needs a lot of extra sugar.
Ready to cook?
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