7/1/2023 0 Comments Mango lassi recipeChatwani uses brown sugar, which I rather like. I prefer those, such as Mother India and Todiwala, that use quite a high proportion of fruit to dairy, which should mean there is no need to sweeten it any further, though do so to taste. Not all the recipes I try add sugar and, of course, it depends on the flavour of the fruit you use. ![]() ![]() If you’d prefer a plain sweet version, which won’t benefit from the water in the fruit, add a little cold water or milk too, as Singh suggests in his sweet lassi recipe. I’ll be using a chilled whole-milk yoghurt, whizzed up with a little ice to cool it down and thin it to a drinkable consistency. The yoghurt version is slightly thicker and the flavour creamier, which swings it in the end, though Mother India’s one is worth bearing in mind if you have buttermilk to use up – after making scones, for example.Īccording to Mr Chatwani of the Jay Kishan Lassi House in Nadiad, Gujarat, the creamier the yoghurt, the better: “After all, no self-respecting lassi-maker wants to be caught adding water and making it thinner!”. I like the consistency of the buttermilk and milk recipe and Todiwala’s plain yoghurt and ice one, both of which are richly creamy, as a good lassi ought to be, yet just thin enough to slide down the throat in a pleasingly cooling fashion. Some things should remain sacred.Ĭyrus Todiwala’s lassi. This does not mean I endorse any sort of salted caramel or goji berry versions. As chef Cyrus Todiwala explains, “In summer, when the heat is intense, many Indians enjoy a good lassi instead of a meal.” The mango sort is one of my favourites, ripe mangoes being inextricably linked in my mind with India, but the recipe below is versatile enough to work with most fruits, or no fruit at all. The sweet version is often simply flavoured with sugar, which balances the natural sourness of the yoghurt, but can also be jazzed up with rose water, saffron or pureed fruit. Lassi comes in two distinct varieties: sweet and salty (also known as chaas). ![]() Second, it falls into that happy category of desserts masquerading as drinks, which means it is quite acceptable to put one away while you’re waiting for your food to arrive, then demolish another one immediately afterwards, even as you wave away suggestions of pudding. First, it is utterly delicious, as anyone who has thrown caution and official advice about only drinking sealed bottles of water to the wind will testify – creamy and sweet-sour, sometimes salty, sometimes subtly spiced and never less than utterly refreshing. T his cooling yoghurt drink, popular throughout the Indian subcontinent, has a number of things to recommend it.
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