Based on yogurt, we have already prepared, and today we offer you a more unusual, no less tasty, and interestingly - incredibly healthy drink lassi! This is a traditional Indian cocktail based on a combination of whipped yogurt with ice water. It is recommended to drink this drink in the morning; it is believed to aid digestion, have a tonic effect, and help endure heat.

There are a huge number of recipes for lassi. Spices, vegetables, berries and fruits are common additions to this cocktail; the most traditional of them are mango, sugar and rose water; respectively, sweet and savory lassi are distinguished.

How to make lassi

Lassi is always prepared in the same way: ice water is added to yogurt, they are whipped and supplemented with fruit puree and ground spices. As a rule, all the ingredients are added to the blender bowl and whipped at the same time.

Ice chips can be used instead of water.

Sweet lassi

banana lassi

250 ml of yogurt;

2 tbsp lemon juice;

0.5 st. ice crumb;

honey optional and to taste.

Blend all ingredients except ice with a blender. add ice and stir with the same blender so that the ice turns into small crumbs, but does not dissolve.

This lassi can be topped with lemon zest, nutmeg or cinnamon.

Rose water lassi

1 liter of yogurt;

750 ml of ice water;

250 ml of crushed ice;

6 tbsp sugar (can be replaced with honey);

a quarter teaspoon of ground cardamom;

a few drops of rose water (to taste)

First, beat all the ingredients except ice; then mix the almost ready lassi with ice with a blender.

Savory Lassi Recipes

Traditional Salted Lassi

1 liter of yogurt;

750 ml of ice water;

250 ml of ice chips;

1 green fresh chili pepper (pre-cut)

1 tsp cumin (seeds roast and grind);

3 tbsp lemon juice;

2 tsp salt.

Put all the ingredients, except ice, in a blender bowl and beat until smooth. Then add crushed ice and shake until foamy.

soft lassi

For some reason, this cocktail is called soft - probably due to its especially mild taste. The point is that instead of cold water milk is used here.

250 ml of yogurt;

250 ml of cold milk;

1 tsp cumin;

2 tsp lemon juice;

0.5 tsp salt;

half a glass of crushed ice;

0.5 tsp mint (optional)

a pinch of cayenne pepper (also optional)

Roast and grind cumin; In a blender, mix all the components of the lassi until smooth.

This unusual, nutritious and refreshing drink is sure to please both you and your family. Especially for children! Add berries and fruits, grated chocolate and nuts, be surprised and enjoy the culinary result! Bon appetit with lassi!

Eva Casio specially for the site

2014, . All materials posted on this site belong to their owners and are protected by copyright and related rights. Copying, in whole or in part, is prohibited.

There are many delicious and healthy drinks that you can enjoy in the hot summer: milkshakes with ice, chilled milk and kefir smoothies, amazingly delicious ayran, fermented baked milk and much more. In addition, there is a very tasty and healthy drink, originally from India, which is simply a sin not to try. This drink is lassi. In this article, we will explain what lassi is and how to cook it. Let's get started!

Lassi is a popular Indian drink based on yogurt with milk and various fruit, vegetable and other additives. Making lassi at home is very easy - this delicious cocktail is no more difficult to prepare than milk smoothies or milk shakes.

Lassi is sweet and salty. Lassi is most common in Punjab, Pakistan and northern India.

To prepare lassi, you will need some Turkish yogurt (or other plain yogurt), some milk or water, as well as fruits, sugar, salt, spices, herbs. The only thing without which it will not be possible to cook lassi is without a blender.

In this article, we will talk about the most delicious lassi recipes. Let's get started!

Traditional Indian spiced salted lassi recipe

• 300 ml Turkish yogurt
• 200 ml boiled chilled water
• Several ice cubes
• A few green chili peppers, peeled and minced
• 0.3 teaspoon ground cumin
• 1 teaspoon lemon juice
• Salt to taste

Place all ingredients except ice in a blender and blend well. Then add ice and grind again. The drink is ready!

Salted lassi - the easiest recipe

• 300 ml Turkish yogurt
• 150 ml ice water
• 6 ice cubes
• 2 teaspoons white sugar
• A pinch of salt

Place all ingredients except ice in a blender and blend well. Pour the ice into pretty glasses and pour the lassi into the glasses. Summer cooling drink is ready!

Salted lassi with spices

• 300 ml Turkish yogurt
• 300 ml chilled milk
• 1 teaspoon cumin seeds
• 2 teaspoons lemon juice
• Salt to taste
• Several ice cubes
• Several fresh mint leaves
• Pinch of cayenne pepper - optional

Roast the cumin seeds in a pan for about 2-3 minutes, then cool and grind. Place all ingredients in a blender and blend well. Lassi is ready!

Another delicious summer drink is ayran, which can be drunk as a standalone drink, or you can prepare summer dishes and cold drinks based on ayran, for example, a cooling drink on ayran with cucumber and herbs or a cold drink on ayran with radish.

Lassi with mango - lick your fingers!

One of the most delicious types of lassi is mango lassi. The hardest part of this recipe is finding the mango, the rest is easy. So, take these ingredients:

• Pulp of 2 mangoes
• 400 ml Turkish yogurt
• 200 ml milk
• Half a cup of sugar
• 5-10 ice cubes

Place all ingredients in a blender and blend well. Serve in pretty glasses and enjoy!

Lassi with mango - recipe two

This recipe is a little more complicated than the previous one. However, the result is worth it! So, in order to make this mango lassi, you will need the following ingredients:

• Flesh of one large mango
• 300 ml Turkish yogurt
• 150 ml cold milk
• 3 tablespoons brown sugar
• 5-8 fresh mint leaves
• 1 teaspoon freshly ground anise
• 1 teaspoon freshly ground cardamom
• 1 tablespoon lemon juice
• Ice cubes - optional

Banana lassi - simple, satisfying, delicious!

If you could not find a mango, we suggest you prepare a delicious drink with a banana.

• 300 ml Turkish yogurt
• 150 chilled milk
• 2 ripe bananas
• 2-4 ice cubes
• 2 tablespoons white sugar or honey

Place all ingredients in a blender and blend well. Banana lassi is ready!

Delicious drink on yogurt with strawberries - how to cook

Of course, no summer menu is complete without strawberries. We offer you a recipe for lassi with strawberries. You will need the ingredients:

• 10-12 strawberries (instead of strawberries, you can take any other summer berries: blueberries, raspberries)
• 2 tablespoons of sugar
• 200 ml Turkish yogurt
• 100 ml milk
• 3 ice cubes

Place the ingredients in a blender and blend well. Strawberry drink is ready! Bon appetit!

More ideas on how and with what you can make milkshakes - in the article.

I suggest you prepare a wonderful cooling Indian drink based on yogurt - lassi. There are many variations of lassi. But the base is always the same - yogurt, water and ice. Basically, this is the lassi recipe. But due to various additives, lassi turns out salty, sweet, spicy or just fragrant. Try this drink, and it will forever remain in your family's diet.

Today I will show two lassi recipes - with chocolate and with ginger. Calories are for two drinks, so judge for yourself what a healthy and diet drink is. You can vary spices and additives to your taste, you can add cucumbers, herbs, paprika, syrup, berries and any other ingredients. Try and enjoy!

So, for the first lassi recipe, we will take natural yogurt, water, dark chocolate and almond petals.

Grate the chocolate on a fine grater (if you have milk chocolate, freeze it in the freezer).

Let's prepare the ice.

Add ice and yogurt to the water.

Add grated chocolate on top.

Whisk our ingredients with an immersion blender.

Lassi with chocolate is ready! Top with almond flakes and chocolate chips and serve immediately. Gorgeous iced chocolate lassi is a cooling and gentle drink. Help yourself!

Now let's prepare lassi with ginger and cardamom. We need 100 ml of yogurt, 200 ml of water, ice, 0.5 tsp. sugar and 1 tsp. cardamom.

You can grind cardamom yourself in a coffee grinder or take ready-made powder. I ground a few pods, sifted, it turned out not as fine as in the finished powder. I added half a teaspoon of both.

Ginger grate on a fine grater.

Mix 100 ml of yogurt, 200 ml of water, ice, ginger and cardamom. We beat everything with a blender.

Lassi with ginger and cardamom is ready! Serve this wonderful aromatic drink immediately! Indians know a lot about cold drinks, try it yourself. In the hot season or in the post - it's just salvation and enjoyment. Lassi is a healthy and tasty drink. Eat to your health!

Calories: 574.2
Cooking time: 10
Proteins/100g: 3.1
Carbs/100g: 16.63

Lassi - a refreshing drink that is prepared on the basis of natural yogurt, can be used. The simplest lassi recipe is yogurt whipped with lemon juice and ice cubes or ice water, but this is usually not the case. Various fruits, spices and spices, fruit juices, dried fruits are added to the lassi drink. Perfect Taste and the texture of the lassi is given by bananas - the banana lassi is thick, rich, fragrant and very tasty. Compared to others, lassi can be considered a low-calorie drink - it does not contain fatty and heavy foods, honey or chopped dried fruits, natural sweet juices are added instead of sugar. Introducing delicious recipe banana cocktail.

Ingredients:
- ripe soft bananas - 2 pcs.;
- lemon juice(freshly squeezed) - 2 tbsp. spoons;
- ground cardamom (in powder) - 0.5 tsp;
- freshly ground nutmeg - 0.5 tsp;
- natural yogurt - 400 ml;
- honey - 2 tbsp. spoons;
- ice water or ice cubes - optional.

How to cook at home

For lassi, use soft, ripe bananas. Cut them into small pieces and briefly put them in the freezer.

Pour chilled bananas with lemon juice. This must be done so that the bananas do not darken after chopping (they quickly become earthy in color and the finished drink will look unappetizing). Blend bananas with an immersion blender until smooth. At this stage of cooking, add ice water, a little, 2-3 tbsp. spoons to give the banana puree a more uniform and smooth consistency. Instead of water, you can add apple juice.

Pour natural yogurt into the banana pulp.

Add thick honey to taste. Again, beat everything until a homogeneous thick mass.

Season banana lassi with ground cardamom (you can add other spices to your taste).

Grate some nutmeg on a fine grater (to make about half a teaspoon) or add powdered nutmeg. Whisk the lassi again. If you need a well-chilled cocktail, then put ice cubes in it or pour in some ice water. No less delicious.

Pour the prepared lassi into glasses immediately and serve chilled.

On a note. Instead of honey, chopped dried fruits can be added to banana lassi - raisins, dried apricots, figs. Dried fruits pour boiling water, hold for 1-2 minutes. Then cool under cold water, dry, grind in a blender. Add dried fruits at the end of cooking along with spices.

Strained yogurt (suzma, dekhin)

In the culinary traditions of the world, there are dishes whose main ingredient is fermented milk products (kefir, yogurt, suzma, etc.). These products are diluted with liquid (mainly clean water) and in this form is used in the summer. I will talk about some of the dishes a little later, but for now I will focus only on drinks and try to talk about the most important thing.

With the spread of the Internet on all continents, the most famous such drink is probably lassi, which is now sometimes referred to as the fashionable and second-popular word "smoothie" :) Despite the fact that different regions have their own similar traditional dishes. For example, ayran also known to many outside of his region. I used to think that it is prepared only in the same way as lassi: yogurt (katyk) is whipped with water. Then I read in various sources that a good ayran is obtained by whisking strained yogurt with water, which, for example, is called "suzma" in the Caucasus, and "dekhin" in India. By the way, lassi can also be cooked this way.

A "semi-finished product" for such ayran is prepared simply, many culinary experts know about it: put a cloth (gauze) in a recess (on a colander, in a bowl, etc.), put yogurt on it, let the whey drain. I like to keep the cheesecloth yogurt hanging on some suitable kitchen hook. Then it is closed with a cloth on all sides, does not dry out, and the whey flows down under its own weight of yogurt. This process can take several hours (depending on the amount of yogurt), resulting in a soft and tasty curd mass (see the title photo). By the way, it can be dried, then the syuzma will be called "kurut" ("kurt").

We beat this "curd" with water and get a useful home ayran. Naturally, you need to drink (or even eat) it fresh. Proportions: often liquids take more, preferably pure water and not necessarily mineral. You can add aromatic herbs (fresh or dried), as well as salt.

Homemade ayran on syuzma (strained yogurt). My proportions: 3 parts water, 1 part suzma. Additives: salt, dried mint.

Talk about lassi You should also start with yogurt. By its properties, yogurt is a winter product, so lassi is practically the only form in which yogurt can be consumed without harm to health in the warm season, and even then not constantly. In fact, this applies to everyone. fermented milk products: their nature is warm, they have warming properties, so they are good in the cold season. That is why in the summer they are diluted with water and even whipped. These are wise traditions that are passed down from generation to generation. Unfortunately, for those who are far from them, it seems that such dishes can be prepared as you like.

So, lassi. The birthplace of a drink with this name is India, where it is very popular in the north, in Punjab. Therefore, if you are looking for information about its properties and effects, it is better to refer to Ayurvedic texts or go for a consultation with a practicing Ayurvedic doctor. It is such a doctor who can suggest individual proportions and supplements for specific person.

It has long been tested, recommended and constantly confirmed in practice that it is undesirable to combine yogurt with sour fruits, milk, melons, nuts. Therefore, lassi recipes that include milk or fruits that have a pronounced sour taste are not considered by me. It is also undesirable to combine a banana with milk and yogurt. Kiwi, strawberry, cherry, pear, gooseberry, various citrus fruits and even trendy pistachios - it is better not to use them for making lassi. In addition, from time to time there are culinary stories that, in combination with similar fruits, both milk and yogurt coagulate, which means that the cooking technology of the dish is violated, which can also affect our body. When we, for example, prepare cottage cheese with lemon juice, this is one thing, and when we add lemon juice to the finished product, this is another.

As for fruit lassi, it is not by chance that they are the first choice for them in India. mango. Where lassi is prepared by hand, the mango is first mashed and then whisked together with yogurt and water. Ripe and sweet mango is a fruit that correct use balances all doshas (Vata, Kapha and Pitta), i.e. suits everyone. However, in the same India, this fruit can be harvested directly from the tree during the season, i.e. it must be absolutely ripe! Only in this case will he show his positive qualities. Green or unripe mangoes do the opposite: they can just unbalance all the doshas and seriously harm the body. A drink ("aam panna") is also prepared from such fruits, but they are first boiled in a certain amount of water and then the appropriate ingredients are added.

These are the natural properties of products that you just need to know about so as not to harm your body. Naturally, we are all different and each organism is individual. Someone can long time use products that are incompatible by nature and will not complain about anything, and someone may feel discomfort after the first experience. However, human nature is the same everywhere, therefore the recommendations of Ayurvedic doctors are valid on all continents, and an incorrectly cooked dish can one day affect someone the way it should have worked a long time ago :)

If, as a result of a chemical reaction known to us from school years, the acid is neutralized with alkali to form water and salt, then no matter how much sugar you put in a culinary dish, the acid of tomatoes, strawberries or kiwi will not disappear anywhere. Cooking is a slightly different chemistry. I will remember about such combinations when I talk about soup on yogurt.

Lassi and similar drinks are really refreshing in the summer. We can say that they really are more food than drink. In India, there are even special "lassi shops" where this dish is constantly prepared. Very often, yogurt with water is whipped by hand with special wooden devices, as it was many centuries ago.

Photo: www.vegrecipesofindia.com

Before I tell you how best to cook lassi, I want to make one point. Just the other day, I ran into a question from the "translation difficulties" series: what gender does the word "lassi" belong to in Russian?

"Chutney, lassi, jalebi, punjabi", etc. - each of these words must be approached individually. Borrowed words usually retain the gender they belong to in their own language, but sometimes they adapt to the features of a foreign language. We have been fighting for "black coffee" for a very long time, but in the end two forms were legalized: both masculine and neuter. The ending "e" constantly confused everyone and aspired to the middle gender itself. The same thing happens with the listed words that came to us from the territory of India: if someone wants to use the words "lassi" or "chutney", coordinating them in the middle gender - this is his right. Nothing prevents the rest from coordinating them with masculine words. The same recommendations are found in modern dictionaries: both masculine and neuter gender.

For example, according to one definition, chutney is "sauce", which means - masculine justified. By another definition - "traditional Indian seasonings", so the form of "chutney" does not change during plural like other similar words. For example, "I made some chutneys and some lassies."

If the word "lassi" means "drink", "cocktail" or "drinking yogurt", then the agreement in the masculine gender is also justified. According to my observations in Russian, combinations like "strawberry lassi" (masculine) are used more often than "strawberry lassi" (neuter). For example, "yogurt lassi" is generally difficult to pronounce, but "yogurt lassi" is quite. These are the features of the Russian language.

I do not study oriental languages ​​and have never asked such questions. Therefore, I have nothing against if Orientalists someday pay attention to this question :) I'll just tell you how to cook lassi in such a way as to get the maximum benefit for yourself.

Simple, one might even say classic lassi with cardamom and rose water.

Lassi can be prepared not only with yogurt, but also with buttermilk, and it can also be "sweet" (meethi) or "salty" (namkeen). In each case, the appropriate ingredients are added, including spices. By the way, in addition to lassi, ordinary, if I may say so, refreshing drinks are popular in India: for example, jeera pani, nimbu pani- they look like lemonade. Naturally, fruit juices are also prepared in India according to the season, but the technology for their preparation is also not quite familiar to us.

As for lassi, even the modern inhabitants of India can find different combinations of ingredients, not to mention the inhabitants of other regions. But let's not forget: where is India, and where are we. Mango does not grow in our country, we are not used to salted lassi with cumin since childhood, we cannot quickly find an Ayurvedic doctor who will understand that the problem in the body has arisen due to the constant misuse of the yogurt drink :) Therefore, for those who really care about To my health or the health of my children, I would still recommend not to look for "delicious lassi recipes" or "milk shakes". The action of lassi and milk is better if they are cooked easier, and "tasty" does not always mean "healthy" :)

The classic ingredients for lassi are yogurt and water, which can be combined in different proportions depending on the season and the individual's constitution. For example, 0.5 cup yogurt + 0.5 cup water, 1/4 cup yogurt + 3/4 cup water, or 3/4 cup yogurt + 1/4 cup water. For those who are familiar with Ayurveda: when combined with certain spices and other additives, the first proportion is more suitable for Vata and Pitta, the second for Kapha. The last proportion is denser, heavier and warmer than the first two.

If we consider traditional recipes cooking ayran, we will notice the same thing. Drinks prepared according to these proportions can also help digestion, however, they are not recommended to be consumed after sunset. Lassi is also not recommended if the body is hypothermic or depleted. One more thing important condition: to prepare a drink, it is better to take fresh yogurt (not older than 2-3 days), then the positive qualities of lassi will appear brighter.

Classic supplements that can both aid digestion and in turn reduce negative impact a similar drink is salt, cumin (zira), black pepper, and even butter (makhan, "white Indian oil", or ghee, ghee). For meethi lassi in the warm season, the use of rose water, cardamom, sugar, which have cooling properties, is typical. Sometimes honey is used (as we remember, it has warm energy; see). For rose water, see.

Lassi in my photo: yogurt and water 1: 1, plus 1 tsp for 1 glass of drink. rose water, 1 tsp sugar, crushed grains from 1/2 cardamom pod.

Cooking:
1. Grinded cardamom seeds in a mortar;
2. I first beat the yogurt itself so that it gets a smooth consistency (I cook lassi without a blender, beat with a whisk). In the same way, you can prepare a drink from syuzma (dekhin): first, it is desirable to grind / beat the curd mass until smooth;
3. Added sugar and water, beat everything again;
4. Added cardamom, rose water and beat again. A good lassi always has a beautiful foamy "cap" on top :)

The result is a light drink, pleasant for a summer day and digestion.

How I cooked a similar dish with fruit, I will tell you on next week, in an article about yogurt soup.

In this article about drinks, I expressed my personal opinion, based on the study of world culinary and medical traditions. Since every village and even every family has its own traditions, I'm not going to argue about this. Each of us has his own head on his shoulders :)

Article prepared for