The basics of making lassi are simple: You start with a good-quality tangy yogurt that’s unsweetened and unflavored and blend it with spices and fruit of your choice. You'll see recipes that call for milk, but I stick with tradition and add only ice-cold water to the yogurt. When milk is added (which I don’t recommend), I feel you’re crossing into the grey zone where the drink becomes more of a yogurt-based smoothie rather than an actual lassi. You also don’t need to use Greek yogurt since you’ll be thinning the yogurt with water. —Nik Sharma
1 1/2 cups
white or light brown sugar
rose water (use 1/2 teaspoon for a stronger flavor)
Nik Sharma is a molecular biologist turned cookbook author and food photographer who writes a monthly column for Serious Eats and the San Francisco Chronicle and is a contributor to the New York Times. His first cookbook, Season: Big Flavors, Beautiful Food, was a finalist for a James Beard Foundation award and an International Association of Culinary Professionals award. Nik resides in Los Angeles, California and writes the award-winning blog, A Brown Table. Nik's new book, The Flavor Equation will be released in October 2020.