5 Hands-on Tips To Know While You Making Pakistani Lassi – The Best Lassi Ever!

June 9, 2022

5 Hands-on Tips To Know While You Making Pakistani Lassi – The Best Lassi Ever!

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Since my childhood lassi has been one of my favourite summer drinks. In Pakistani culture especially the Punjabi culture there are numerous kinds of Lassies but two are more prominent; Pakistani Sweat & Pakistani Salty Lassi. Moreover, there are several places in our food street which are famous for their Lassi as ‘Lahori Fiqay ki Lassi‘ and ‘Fasialabadi Ghanta Ghar ki Lassi’. My all times association with Lassi and its popularity in Pakistan cuisine have encouraged me to give Pakistanifoodbox’s visitors the best Pakistani Lassi recipe with 5 valuable tips. 

 

What is Lassi?

 

Pakistani Lassi

 

 

Lassi is a Pakistani and Indian drink made from plain yoghurt and various aromas. There are numerous lassi variations and Lassi can be sweet, salty, or fruity. Though Mango Lassi is considerably more popular across the world, plain Lassi, whether salted or sweet, is still more common in Pakistani and Indian homes.

Lassi is popular in the summer, but to me, it’s similar to ice cream in that it’s acceptable all year. Nothing beats a warm dish of Halwa Poori or Nihari accompanied by a cool drink of lassi.

 

Origin Of Pakistani Lassi:

 

Lassi originates in my ancestral area of Punjab, which is located in both India and Pakistan. Traditionally, a wooden churner (pronounced Mudh-ah-ni) was used to whisk Lassi in a clay pot (Kuja). If you’re wondering, here’s a video of lassi being made in the traditional manner. A basic Lassi’s only additional components were water, ice, and salt, in addition to handmade yoghurt.

 

Lassi provided a refreshing relief from the scorching summer heat of Punjab. While Sweet Lassi was more of a morning beverage, Salted Lassi was thinner and served throughout the day, including with meals.

 

What  You Need To Make Pakistani Lassi?

 

Image Credit: Tea For Turmeric

 

Most people in Pakistan do not follow any particular recipe while they are making Lassi. Instead, they use their own ways to make it. However, here I’m going to tell you the most commonly used ingredients in Pakistani Lassi. But before that, I must tell you to use whole ice cubes if you’re using a power blender. Otherwise, you have to crush ice cubes beforehand so that a blander can easily chop them.  Here you can choose the next power blender for your kitchen!

 

 

  1. Yoghurt: Make sure you use plain, whole milk yoghurt. Because yoghurt’s thickness and tartness vary, you may need to alter the liquid and sugar amounts in the recipe.
  2. Ice cubes: These are used to cool the lassi and somewhat dilute the yoghurt. There were small pieces and traces of ice in classic forms, which were pretty nice.
  3. Milk helps to thin it down while also adding richness and balance. If you like a thicker lassi, reduce the amount of milk used.
  4. Whipping cream: Boosts the creamy foundation (essential for a good lassi) and adds smoothness. Substitute half and half or, if going light, leave it out entirely.
    Sugar: Depending on your ingredients & preferences, you may make it sweet or unsweet.

 

How to Make The Best Pakistani Lassi?

 

Image Credit: Tea For Turmeric

 

Before getting you to the hands-on tips, here is a brief explanation of how you can make the best Pakistani lassi with no harm:

 

 

  1. Blend the items in a blender until they are no longer frosty. Blend for a shorter period of time if you want to preserve some of the ice chunks.
  2. The top will naturally turn foamy.
  3. Taste and adjust for sweetness, tartness with yoghurt, and cooling with ice.
  4. Pour into two big drinks or three to four small glasses. This recipe yields around 4 cups (32 oz), which is plenty for two big lassis or four kid-size lassis, but my kids frequently need more than 8 oz.

 

5 Hands-on Tips to Know about Pakistani Lassi:

 

  1. Use buffalo milk instead of cow milk because buffalo milk has a higher fat content so that you can get a thick and better texture for your Lassi. Due to this reason all the street foods lassi points in Pakistan use buffalo milk.
  2. Before blenders were invented, lassi was poured from one jug to another to form the trademark froth. Blenders allow you to obtain the same froth without the arm exercise.
  3. Creamy and smooth: A touch of whipped cream is my recipe’s secret ingredient, which made the Lassi rich and silky without being heavy.
  4. Cold: One of the most ignored parts of a good Lassi is temperature, which is why ice is an essential ingredient.
  5. Sweet Lassi is typically eaten with breakfast or brunch, or as a snack in between meals. The use of ice in the preparation guarantees that it is served cool. If you want to go fancy, serve in glasses adorned with fresh mint leaves.  

 

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The Best Pakistani Lassi Recipe

June 9, 2022
: 3
: 20 min
: 10 min
: 30 min
: Low Difficulty Level

Watered-down, not chilly enough, gritty, or just bland I'll admit that I've had a lot of bad Lassi. I didn't understand how amazing a classic Punjabi Lassi could be until I tried my brother-in-rendition. law's This is my version of his Sweet Lassi - creamy, silky, and frothy perfection.

By:

Ingredients
  • 1 1/2 cup plain, whole-milk yoghurt (366 g)
  • (100-130 g) 4-5 large/8-10 small cubes of ice
  • 3/4-1 cup (177-237 ml) milk in its entirety
  • 4 tbsp plus 2 tsp (62 g) cane sugar (or to taste) 1 to 3 tablespoons (44 g) heavy whipping cream, or half & half
Directions
  • Step 1 In a blender, combine all of the ingredients. Blend on high for 1 minute, or until smooth and no longer ice. The top will naturally turn foamy.
  • Step 2 Taste and adjust with sugar, ice, or 1-2 tablespoons yoghurt for tartness. Serve immediately or store in the refrigerator, covered, for 1-2 days.



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