Cooling lassis are traditionally served with fiery Indian curries.
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150 ml (5 fl oz) skimmed milk
75 g (2¾ oz) low-fat natural yoghurt
4 tablespoons chopped fresh mint leaves
- Put the milk, yoghurt, mint and a pinch of salt into a blender and process for 45 seconds.
- Fill two tumblers with crushed ice and pour the lassi over. (You can crush the ice in a food processor if necessary.)
- Variation: for sweet fruit lassis, use half of the milk and make up the difference with equal quantities of fruit and yoghurt. Use sugar instead of salt.
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