Haryanvi Lassi Sweet Churned Yogurt Drink Summer

Method

1. 1

   Use good quality yogurt: Haryanvi lassi is famous for its quality because Haryana has excellent dairy. For the best result use whole-milk yogurt that is thick and creamy. If your yogurt is thin, strain it through a muslin cloth for 30 minutes in the refrigerator to thicken it before using.

2. 2

   Blend the base: Place 2 cups yogurt, 1/2 cup cold water, 2 tbsp sugar and 1/4 tsp cardamom powder in a blender. Blend on high speed for 1 to 2 minutes until completely smooth, frothy and uniform. The blending creates the characteristic foam on top.

3. 3

   Taste and adjust: Taste the lassi. It should be creamy, pleasantly sweet, mildly fragrant with cardamom, and very cold. Adjust sugar if needed. Add a pinch more cardamom if you like a stronger flavour.

4. 4

   Add saffron if using: Add the saffron dissolved in warm water. Blend for 10 seconds. The lassi will turn a beautiful pale gold colour.

5. 5

   Chill: Pour the blended lassi into a jug and refrigerate for at least 20 minutes before serving. Very cold lassi is infinitely better than room temperature lassi.

6. 6

   Prepare tall glasses: Traditional Haryanvi lassi is served in tall steel or clay glasses — the height allows the foam to be appreciated. If you have regular glasses that is fine too.

7. 7

   Pour and top with malai: Pour the chilled lassi into glasses. Float 1 tbsp of malai (the thick cream collected from the top of full-fat milk) or fresh cream on top of each glass. This cream does not mix into the lassi — it floats and is sipped through along with the drink.

8. 8

   Garnish: Sprinkle a pinch of cardamom powder and a few strands of saffron on top of the malai for presentation.

9. 9

   Serve immediately: Lassi should be served immediately after being taken from the refrigerator. The foam on top is most impressive when freshly blended.

10. 10

    Salty variation: For salted lassi (namkeen lassi) — omit the sugar entirely and add 1/2 tsp black salt, 1/4 tsp roasted cumin powder and a pinch of regular salt. Both versions are popular in Haryana.