Haryana Lassi Thick Churned Butter Milk Salted Summer

Method

1. 1

   Place yogurt and cold water in a tall container or traditional matka (clay pot).

2. 2

   Churn vigorously using a hand churner (mathni / wooden beater) for 2 to 3 minutes until frothy and completely combined.

3. 3

   The churning is what creates the characteristic froth and lightens the texture.

4. 4

   Alternatively blend in a blender for 1 minute.

5. 5

   Add roasted cumin powder, black salt, regular salt and black pepper.

6. 6

   Churn or blend briefly again.

7. 7

   Taste and adjust salt — Haryanvi lassi is noticeably salty with a pleasant savoury note from the black salt and cumin.

8. 8

   Add ice cubes. Garnish with a few mint leaves and a pinch of roasted cumin on top.

9. 9

   Serve immediately in tall glasses.