Beverages
Lassi (Nepali Style)
लस्सी
Nepali lassi is thick, cold and unfussy: whipped dahi loosened with chilled water, sweetened, and scented with cardamom. Buffalo-milk yoghurt gives it a density and faint tang you do not get elsewhere, and shops in the Terai and the old bazaars of Kathmandu serve it in tall steel tumblers with a spoon standing in it. It is the standard antidote to a hot afternoon or an over-spiced plate of momo.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Serves
- 2
- Difficulty
- Easy
At the stove
Method
Whisk the yoghurt on its own first, until it is completely smooth with no lumps — this is what gives lassi its body.
Add the sugar and salt and beat until the sugar has fully dissolved.
Pour in the cold water a little at a time, whisking continuously, until the drink is pourable but still coats the back of a spoon.
Stir in the cardamom, plus the rose water and saffron milk if using.
Add the ice cubes and either blend for 30 seconds or churn hard with a traditional wooden madani until frothy on top.
Taste and adjust — it should be sweet but with the yoghurt's tang still coming through clearly.
Pour into tall chilled glasses, top with the foam from the jug, and scatter over the pistachios.
Serve immediately, before the foam collapses.
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