Lassi needs no introduction. It represents all things I have grown up on or know well. I have embraced Pune and Maharashtra as a region quite well in so many years but you just can’t take away my being a north Indian and enjoying a good dash of ghee, butter, paranthas, fried and spicy food. I may turn all healthy and conscious about what I eat but I still crave for all things rich and deep fried. :D
It’s no brainer that I like sweets too, actually quite a bit. I love Lassi and it is a constant struggle to not drink more than a couple of sips. :|
I usually make lassi by adding milk to home-made whipped curd and powdered sugar by approximation but for the sake of blog post, I decided to record each ingredient measurements. So this is how I make it. You can increase sugar if you like or make it thinner or thicker as per your taste.
|500||grams of home-made curd (yoghurt)|
|½||cup of milk|
|1¼||cup of powdered sugar|
|garnish||with mango cubes or pistachio|
|1.||In a big bowl, thoroughly mix curd, milk and powdered sugar using a balloon whisk or a blender. Chill it for half an hour before serving.|
|2.||Serve it chilled. You can top it with some pistachio or mango cubes etc.|
You can adapt this recipe as per your preference for sweetness and thickness. I like it mild sweet with slightly thin consistency.