Lassi is a yoghurt-based drink from the Indian subcontinent that has become popular globally, primarily in its sweet mango form. But the original lassi is actually salted — a savoury, cooling drink traditionally consumed with or after meals to aid digestion. Both versions are worth knowing, and the rose lassi is one of the more beautiful drinks you can make in five minutes with ingredients available from most supermarkets.
The Base
A lassi is essentially blended yoghurt thinned with water, milk, or ice, with a flavour added. The ratio is roughly two parts yoghurt to one part liquid. Full-fat yoghurt produces a richer result; low-fat works fine if you prefer lighter. The blending is important — it aerates the yoghurt and creates the characteristic frothy top. A high-speed blender for 60-90 seconds is ideal; a stick blender works; shaking in a jar with a lid produces a rougher result without the froth.
Mango Lassi
Blend: 500g full-fat yoghurt, 1 ripe mango (flesh only, roughly chopped), half a cup of whole milk, 2 tablespoons honey or sugar, a pinch of cardamom, and 6-8 ice cubes. Blend until completely smooth and frothy. The cardamom is subtle but characteristic — it’s what distinguishes mango lassi from a simple mango smoothie. Alphonso mango, if available, produces an incomparably better lassi than regular mangos. In mango season, it’s worth seeking out.
Salted Lassi
Blend: 500g full-fat yoghurt, 1 cup cold water, half a teaspoon of fine salt, half a teaspoon of roasted cumin (cumin seeds toasted in a dry pan and ground), and 6-8 ice cubes. Some versions add a pinch of kala namak (black salt) — it’s available from Indian grocery stores and has a distinctive sulfurous note that changes the character of the drink completely, making it taste more complex and somehow more satisfying. Fresh mint or fresh coriander blended in is also traditional. This version pairs particularly well with spiced food or a hot meal.
Rose Lassi
Blend: 500g full-fat yoghurt, half a cup of whole milk, 2 tablespoons of rosewater, 2 tablespoons of honey, 2 tablespoons of dried rose petals (available at Middle Eastern and Indian grocery stores), and 6-8 ice cubes. Blend until smooth. Pour into tall glasses and top with a few dried rose petals. The colour is a delicate pale pink and the flavour is floral without being perfumed — cooler and more refreshing than it sounds. This is one of those drinks that reliably impresses people without requiring any particular skill or expensive ingredients.
All three versions serve 2-3 and are at their best immediately after blending. They can be made 30 minutes ahead and kept in the fridge, but the froth settles and the drink separates slightly — stir before serving. None of them keep past 24 hours.
