A rose-flavored lassi is a chilled Indian yogurt drink that balances tart yogurt and heavy cream with floral rose water sweetness. The key to an authentic lassi is using high-quality, slightly sour yogurt enriched with cream for the creaminess that American yogurt typically lacks.
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Put yogurt, cream, rose water, and sugar in the container of an electric blender, and blend for 30 seconds or until the sugar is fully dissolved.
Add ice cubes, and continue blending for another 30 seconds or until the yogurt drink is frothy (the ice cubes will not disintegrate fully).
Pour into 2 tall glasses, and serve.
Note: \nLassi may be made ahead and kept refrigerated for 2-3 days. Just before serving, run it through the electric blender for a few seconds to froth it up. Do not add more ice cubes, as they will dilute the lassi.
Lassi is best served fresh immediately after blending. Do not store; leftover lassi will separate and become watery as ice melts.
American yogurt is thinner and less creamy than traditional Indian yogurt. Heavy cream enriches the drink to match the authentic texture and mouthfeel of a proper lassi.
Yes. Omit rose water for a plain lassi, or substitute with cardamom, mango puree, or fruit for different variations.
Lassi should be served immediately after blending while the ice cubes keep it cold. Do not refrigerate before serving or the drink will become watery as ice melts.
Use plain, full-fat yogurt with a slightly tangy flavor. Greek yogurt works but will yield a thicker drink; thin with milk if needed.
Start with 4 tablespoons sugar and taste before blending. You can always add more, but cannot remove sweetness once blended.
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