Nothing quenches thirst like a lassi

Observer

15-03-2025

Imagine gathering around the dining table, stomach empty and throat dry, eyes fixed on the clock as it inches towards the relief of iftar, the fast-breaking evening meal. For Muslims, this — patience, restraint and dreams of the next bite of food — is the daily rhythm of Ramadhan.
Hydration is especially essential when fasting. But next to the savory, flavourful samosas, kebabs and other salty, rich options at iftar, water feels boring, even if you're abstaining from it all day.
Homemade lassi is a great alternative. The drink's origins can be traced back to the Punjab region of the Indian subcontinent and it's been consumed for more than 1,000 years, with good reason. The simple yoghurt-based refreshment, blended with sweet or savory ingredients, is versatile, easy to make and especially ideal for slaking thirst any time of year.
Here are tips for making an especially good batch: Start with great yoghurt Dahi is the ideal choice for both texture and flavour. It's creamier than more readily available plain, whole yoghurt and, while still tangy, it has a subtle sweetness and an almost slightly savory quality. That said, plain whole-milk yoghurt will work well. For thicker, creamier yoghurt, leave the container in the back of the fridge for a week to separate from the whey. Then measure out the yoghurt, leaving the whey behind.
Don't add water
Originally, lassi was made with water and yoghurt poured back and forth between jugs to aerate and blend. Therefore, many recipes will call for thinning the yoghurt with water, then chilling it in the fridge. But, blending the yoghurt with ice speeds the cooling process and froths the drink, all while adding body.
Try all the varieties
There's a lassi for everyone, whether your tastes lean sweet or savory.
Salted lassi is one of the most popular styles. Using Himalayan pink salt promotes hydration, but standard table salt similarly achieves the signature flavour. Black salt, or kala namak, adds a sulfuric flavour. Other additions include cumin seeds and chaat masala. And in South India, curry leaves, fresh cilantro, green chiles and even asafetida, also known as hing, are blended in.
Sweet lassi, in its simplest form, mirrors salted lassi but relies on granulated sugar rather than salt. Aromatic additions like cardamom, rose water, saffron and nuts can enhance the flavour. Fruit lassi often using similar spices as sweet lassi, but adds in fresh or frozen fruit, as in strawberry lassi, or fruit pulp, a common choice for mango lassi.
To make either style, start with a base recipe and adjust, adding different spices, extracts or fruit, or a combination, as desired. Then, let the blender do the work. Since there aren't many other ingredients at play, start with less of the flavourings than you think you might need, adding more after tasting the first blend.
Drink it cold
One thing is non-negotiable, though. Lassi is best served chilled, so keep ice and frozen fruit on hand to quickly blend some up at a moment's notice. And when serving lassi to a crowd, consider chilling the glasses and serving pitchers ahead of time — stainless steel is great choice for maintaining the chill — so everyone, fasting or not, gets a true taste of just how refreshing lassi can be. — NYT