Regular lassis are very popular across India. Punjab is the undisputed lassi capital where a huge variety of lassi is drunk from supersized glasses.
Though traditional lassis are made from cow/ buffalo milk, they can be made from any milk, including soy milk curdled into yogurt. Thin lassis are made from buttermilk, thick lassis are made from yogurt and even thicker ones can be made by blending yogurt with milk powder or cream. Column 1 lists these variations. With advances in food processing, we now have ready access to a variety of flavoured yogurts/ yogurt smoothies. All these can be turned into delicious lassis.
Column 2 lists the different flavouring techniques. Many lassis are not flavoured. But a variety of flavourings like cardamom, saffron etc can be used.
Almost anything edible can be blended in with the lassi as listed in column 3. A wide variety of fruit, nuts, honey etc can be blended in.
A rich glass of lassi can become a full meal in itself. Use the table and the model recipes below to cook up your own variation of this classic drink.
Off this goes to Mythreyee's Cool Desserts.
Model recipes :
Mango lime lassi
Orange flavoured lassi
Mango Cardamom lassi
Orange Flower Lassi with Saffron
Coconut and Lime Lassi
Black Grape Lassi
Salty Mango Lassi with nutmeg
Vanilla flavoured lassi with mint
Mango pineapple lassi