2cupsplain yogurt480 grams, I used plain whole milk yogurt
3-4tablespoonsgranulated white sugar38-50 grams, adjust to taste
3/4cupwater6 oz, add more or less depending on preferred consistency
1/2teaspooncardamom powder
1/2teaspoonrose water
5-6saffron strands
crushed pistachiosfor serving, optional
For Salty Lassi
2cupsplain yogurt480 grams
3/4teaspooncumin powderroasted cumin powder
3/4teaspoonkala namakblack salt
3/4cupwater6 oz, add more or less depending on preferred consistency
mint leavesfor serving, optional
Instructions
Sweet Lassi
To a large bowl add plain yogurt (make sure it isn't sour), Then mix it well using a wire whisk until smooth.
Add in the sugar, you can adjust the amount of sugar to taste. It will also depend on how sour the yogurt is.Again using a wire whisk, mix it well until the sugar is mixed well with the yogurt.
Now add water to thin out the lassi a bit. You can adjust the amount of water depending on the consistency of lassi you prefer. For thicker lassi, add 1/2 cup water, for thinner lassi, you can add 1 cup water or even more. Now using an immersion blender (or regular blender or the traditional mathani) blend everything together.
Then add cardamom powder, rose water and few saffron strands. If you don't have saffron or rose water, feel free to skip. I will recommend keeping the cardamom for sure. Again, using your immersion blender, mix it all together until the lassi is all frothy on top.
Pour into serving glass, top with saffron strands, crushed pistachios and serve!
Salty Lassi
Add plain yogurt to a bowl and whisk it using a wire whisk until smooth.
Add cumin powder and black salt (kala namak) and mix until it's well combined with the yogurt.
Now add water to thin out the lassi a bit. You can adjust the amount of water depending on the consistency of lassi you prefer. For thicker lassi, add 1/2 cup water, for thinner lassi, you can add 1 cup water or even more. Using an immersion (or regular blender or the traditional mathani) blend everything together. You want the lassi to be nice frothy on top.
Transfer to serving glass, garnish with fresh mint leaves and serve. You can sprinkle some roasted cumin powder on top before serving.
Notes
Make sure that the yogurt you are using for sweet lassi isn't sour. If using homemade yogurt, make sure it's fresh.
Whole milk yogurt works best for lassi. Low fat yogurt can be used but I recommend using whole milk for best results.
You can flavor the lassi is several ways, adding fruits like mango, strawberry, rose syrup are some common versions.
It's best to consume lassi as soon as you make it. But if you want, you can store it in the refrigerator for up tp 2 days.
Milk can also be added to thin out the lassi in place of water but I prefer water here. Milk makes it quite heavy.
Consistency of lassi can be adjusted to preference. I perfer neither too thin nor too thick so using the amount of water given in the recipe will result in a medium consistency. Adjust water amount to preference.