Author Notes
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
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Ingredients
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1 1/2 cups
plain yogurt
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1/2 cup
ice-cold water
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3 tablespoons
white or light brown sugar
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1/4 teaspoon
rose water (use 1/2 teaspoon for a stronger flavor)
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A few ice cubes, for serving (optional)
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1 teaspoon
dried edible rose petals
Directions
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Place the yogurt, water, sugar and rose water in a blender. Blend until smooth and creamy. Taste and adjust sweetness if desired.
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Divide the lassi into two tall chilled glasses containing a little ice, if desired. Garnish each glass with half of the rose petals. Serve immediately.
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.
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