The quality of yogurt is important to a classic lassi. It should be slightly sour and rich and creamy. American yogurt lacks the creaminess of Indian yogurt, so heavy cream can be added to enrich it.
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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.
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