Jodhpur Makhaniya Lassi Butter Thick Yogurt Drink

Method

1. 1

   Choose the right yogurt: The makhaniya lassi requires thick, full-fat yogurt — ideally from buffalo milk. Regular thin yogurt diluted with water produces a completely different (and less authentic) result.

2. 2

   Churn the thick yogurt: Place the thick yogurt in a deep vessel. Churn with a wooden churner or blend with a hand blender for 2 to 3 minutes until frothy and smooth.

3. 3

   Add sugar: Add sugar. Churn further 1 minute until dissolved.

4. 4

   Add saffron milk: Add the saffron-steeped milk. The saffron turns the lassi a pale golden colour.

5. 5

   Add cardamom: Add a pinch of cardamom. Stir.

6. 6

   Chill: Refrigerate for at least 30 minutes. The cold is essential.

7. 7

   Pour into tall clay kulhads: Pour the thick, chilled lassi into tall clay drinking vessels (kulhads). The clay imparts a mineral, earthy note to the lassi as it absorbs into the porous clay.

8. 8

   Float the makhan: Place a generous knob of fresh white butter (at least 2 tablespoons) directly on the surface of each lassi. The butter floats — it melts very slowly as the drink is consumed.

9. 9

   Garnish: Add a single dried rose petal on the butter if desired.

10. 10

    Serve immediately cold: The lassi must be drunk with the floating butter — each sip combines the cold, thick, tangy yogurt with the fatty, creamy butter.

11. 11

    Note: Makhaniya Lassi is specific to Jodhpur — the lassi shops around the Clock Tower market in the old city of Jodhpur serve this in large clay kulhads to hundreds of customers daily. The specific thickness (no water added) and the floating white butter make Jodhpur's makhaniya lassi distinct from all other Indian lassi traditions. In the intense Jodhpur summer heat, a tall kulhad of makhaniya lassi at a Clock Tower shop is one of the most sought-after experiences for visitors to the Blue City.