Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 2
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Drink
Equipment
Bowl; whisk; glasses.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Whisk · About 3 min
- Whisk 350 g plain yogurt, 150 ml cold water, 30 g sugar, ⅛ tsp ground cardamom for 2–3 minutes until sugar dissolves.
Adjust and serve · About 2 min
- Add a little more chilled water if you prefer a thinner drink. Pour into two glasses.
Check: The lassi should be smooth and cold.
Tips
- Use plain yogurt without added flavouring.
- Fine sugar dissolves more readily than coarse sugar.
Substitutions
- Use honey instead of sugar, except when serving children under one year.
- Use plain dairy-free yogurt for a different flavour.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
Make ahead
- Chill yogurt and water ahead.
- Whisk just before serving.
FAQ
Can I use Greek yogurt?
Yes. Add more water gradually because it is thicker.
Why did it separate?
Yogurt drinks can separate naturally. Stir or whisk again.
Can I make salted lassi?
That needs different seasoning. This measured draft is the sweet version.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
