Lassi Varieties

The term lassi is an Asian term usually of Pakistan and India. Though same beverage with different varieties is also widely popular in other countries as well.

It is basically made from blending yogurt with water until it froths. It has lot of variations, being salty or sweet, plain or with flavouring like dryfruits, cucumber juice, mint leaves, honey and so on. Yogurt can be beated with water until smooth and uniform like the consistency of milk but a bit thicker, or can be lumped as per the tastes and preferences.

It is served chilled and relished by both old and young alike.
Here we have some of the favourite recipies for lassi for you to try out from its so many varieties.

Mango Lassi

Ingredients:
Riped mango pulp-1/4 cup
Sugar-3 tsp
Honey-1 tsp
Saffron-a pinch
Thick curd-1 cup
Ice cubes

Method:
Blend all the ingredients once (except saffron)
Garnish with saffron, fresh cream.

Sappota Lassi

Ingredients:
Chikko pulp-1/4 cup
Sugar-1 tbsp
Honey-1 tsp
Thick Curd-1 cup
Ice cubes

Method:
Blend all the ingredients once
Garnish with fresh cream.

Dates Lassi

Ingredients:
Dates-10
Thick Curd-2 cup
Brownsugar-1 tbsp
Honey-1 tsp
Ice cubes
Elaichi-1

Method:
Soak and grind dates to paste.
Blend all the ingredients once
Garnish with cashew nut, fresh cream.

By- Neela Anand

Other Recipes by Neela Anand
Lassi Varieties | Pomegranate Ricei | Wheat Adai | Squash | Rice Kheer | Potato Peas Kulambo | Garam Masala Powder | Spice Poori | Tomoto Poori| Sweet Mango poori | Mango Pickles | Rajma Recipe | Dhokla Recipe | Cauliflower Peas Egg Kaima | Sambar Recipe | Kadhi Recipe | Adai Pradaman | Cabbage Gheer | Carrot Gheer | Coconut Nuts Gheer |