Sweet lassi — meethi lassi — is the thick, frothy yogurt drink of Punjab, nowhere better than Amritsar, where it is poured into a tall steel Patiala glass and crowned with a spoonful of malai and a knob of white butter (makkhan). It is built on thick, full-fat dahi, sweetened, hand-churned with a wooden madani until it foams, and barely thinned — closer to a meal than a drink, the thing you have after halwa puri or a stuffed paratha on a summer morning. The salted version cools the body in the fields; this sweet one is the indulgence. This version follows From Bowl to Soul, written by an Amritsar-raised cook now in the UK, who tops hers with clotted cream in place of fresh malai — keeping the lush, makkhan-laden character of the Amritsari original.
INGREDIENTS
- 2 cups thick full-fat dahi (natural or Greek-style yogurt, chilled)
- 4 –5 tbsp sugar (or to taste)
- ¼ tsp ground cardamom
- a little chilled water or milk (only if needed)
- a few ice cubes (optional)
- 2 tbsp malai or clotted cream (to top)
- 1 tbsp unsalted white butter (makkhan, to top)
- slivered almonds and pistachios (to garnish)
- a few saffron strands (to garnish (optional))
METHOD
- Put the chilled dahi, sugar and cardamom in a tall jug or deep bowl.
- Churn hard with a wooden madani or a whisk until smooth and foaming, 3–4 minutes.
- Add only a splash of chilled water or milk if it is too thick, and a few ice cubes if you like.
- Churn again until a thick foam builds on top.
- Pour into tall (Patiala) glasses.
- Top each with a spoonful of malai or clotted cream and a little white butter.
- Garnish with slivered almonds, pistachios and saffron, and serve at once.
