Lassi
Yogurt-based drink from the Indian subcontinent
Lassi (pronounced [ləsːi]) is a yogurt, based beverage with a smoothie-like consistency. The word 'lassi' for the drink is a borrowing from Hindi, first attested in 1882; its ultimate origin is unclear, and has been suggested as derived ultimately from Sanskrit lasya (stickiness) or rasah (juice).
Lassi is prepared by blending yogurt, water, and spices. In Punjab, where the drink originated, the yogurt is traditionally made from water buffalo milk. Variations include the addition of salt, cumin or cardamom. Lassi is traditionally served in a clay cup known as kulhar. In the 21st century, lassi is commonly consumed in many world regions.
01Varieties
Namkin / Namkeen lassi
Namkin or namkeen (salty) lassi is made by adding salt, black pepper, cumin, and sugar to the yogurt-water mixture.
Lassi masalewal
Lassi masalewal (spicy lassi) is made by adding ingredients such as almonds, ginger, green chilies, and pistachios to namkin lassi.
Meethi lassi
Meethi (sweet) lassi is made by adding cardamom, rosewater, and saffron to the yogurt-water mixture.
Bhang lassi
Bhang lassi is a cannabis-infused drink that contains bhang, a liquid derivative of cannabis, which has effects similar to other eaten forms of cannabis. It is legal in many parts of India and mainly sold during Holi, when pakoras containing bhang are also sometimes eaten. Uttar Pradesh has licensed bhang shops where bhang lassi and other products can be bought.
Others
Fruits such as mangos and strawberries may be added to the yogurt-water mixture to yield, for example, mango lassi and strawberry lassi.
Sources and credits
This article is adapted from the Wikipedia article “Lassi”, written by its contributors and licensed under CC BY-SA 4.0. Fathomly has changed the layout, removed citation markers, navigation and maintenance notices, and adjusted punctuation. This adapted version is shared under the same license. For references, see the original article.
Images, from Wikimedia Commons:
- Salt lassi.jpg by Raksanand, CC BY-SA 4.0
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