Sweet Punjabi Lassi, Dahi Ki Lassi
by Tarla Dalal
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Added to 22 cookbooks
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The secret to making perfect Lassi lies in the curds. If the curds are loosely set or sour, you will just not get it right. So, the first step is to put the curds into the refrigerator as soon as it sets, so that after some time it will be thick and luscious, with a fresh flavour that is just perfect for Lassi.
All you need is such fresh curds and sugar to make a large glass of sweet and thick Lassi, which is not only refreshing but also quite satiating. Sometimes, a glass of Lassi can be a mini meal itself!
Enjoy lassi after relishing chatpata chaats .
Other variants of lassi to try are Grape Lassi , Mango Lassi , Kesar-Pista Lassi , Cardamom Lassi and salty variant like Phudina Lassi .
- Combine the curds and powdered sugar in a deep bowl and whisk well till smooth.
- Add ¼ cup of water and whisk well till smooth.
- Refrigerate it for 30 minutes.
- Pour equal quantities of the lassi into 4 individual glasses and serve immediately.
Nutrient values (Abbrv) per glass
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