Lassi (Punjabi: ਲੱਸੀ, Hindi: लस्सी, Gujarati: છાસ, Bangla: লাচ্ছি, Urdu: لسی) is a popular and traditional yogurt-based drink of the Indian subcontinent. It is made by blending yogurt with water and Indian spices.Traditional lassi (also known as salted lassi, or, simply lassi) is a savory drink sometimes flavored with ground roasted cumin while sweet lassi on the other hand is blended with sugar or fruits instead of spices.
In Dharmic religions, yogurt sweetened with honey is used while performing religious rituals. Less common is lassi served with milk and topped with a thin layer of clotted cream. Lassis are enjoyed chilled as a hot-weather refreshment, mostly taken with lunch. With a little turmeric powder mixed in, it is also used as a folk remedy for gastroenteritis.
Punjabi Food is incomplete without a tall glass of Lassi, sweet or salty. Drink made with curd has many variations in India, in North its Lassi, Tamilnadu it’s called “Mor”, Western India it’s “Chaas” and in Eastern India it’s “Ghol”. Perhaps the best of all is the Punjabi Lassi with a layer of cream on top.
The Lassi of the Punjab sometimes uses a little milk and is topped with a thin layer of malai, a clotted cream, also known as Devonshire cream. Lassis are enjoyed chilled as a hot-weather refreshment.
Sweet lassi is a more recent invention, flavored with sugar, rosewater and/or mango, strawberry, pineapple, lychee or other any fruit juice.
Variations /Types of lassis
1) Traditional mild salted lassi
This form of lassi is more common in the villages of Punjab. It is prepared by blending yogurt with water and adding salt and other spices to taste. The resulting beverage is known as salted lassi. This is similar to ayran or doogh.
2)Sweet lassi
Sweet lassi is a form of lassi flavored with sugar, rosewater and/or lemon, strawberry or other fruit juices. Saffron lassis, which are particularly rich, are a specialty of Sindh in Pakistan and Jodhpur and Rajasthan in India. Makkhaniya lassi is simply lassi with lumps of butter in it (makkhan is the Punjabi, Urdu, Hindi and Gujarati word for butter). It is usually creamy like a milkshake.
3) Mango lassi
Mango lassi is most commonly found in India and Pakistan though it is gaining popularity worldwide. It is made from yogurt, water and mango pulp. It may be made with or without additional sugar. It is widely available in UK, Malaysia and Singapore, due to the sizable Indian/Pakistani minority, and in many other parts of the world. In various parts of Canada, mango lassi is a cold drink consisting of sweetened kesar mango pulp mixed with yogurt, cream, or ice cream. It is served in a tall glass with a straw, often with ground pistachio nuts sprinkled on top.
Source :wikipedia
4)Chaas
Chaas or chaach is a salted drink like lassi; however, chaas contains more water than lassi and has the butterfat removed, so its consistency is not as thick as lassi. Salt and Jeera (cumin seeds) are normally added for taste and sometimes even fresh coriander. Fresh ground ginger & green chillies may also be added as seasoning. Chaas is popular in the Indian states Gujarat and Rajasthan, where it is drunk with the main meal.[citation needed] It is known to aid digestion[citation needed] and is an excellent coolant in the Indian and Pakistani summers[citation needed]. It is called 'majjige' in Kannada, 'taak' in Marathi, 'majjiga' in Telugu and 'moru' in Tamil and Malayalam.
In Dharmic religions, yogurt sweetened with honey is used while performing religious rituals. Less common is lassi served with milk and topped with a thin layer of clotted cream. Lassis are enjoyed chilled as a hot-weather refreshment, mostly taken with lunch. With a little turmeric powder mixed in, it is also used as a folk remedy for gastroenteritis.
Punjabi Food is incomplete without a tall glass of Lassi, sweet or salty. Drink made with curd has many variations in India, in North its Lassi, Tamilnadu it’s called “Mor”, Western India it’s “Chaas” and in Eastern India it’s “Ghol”. Perhaps the best of all is the Punjabi Lassi with a layer of cream on top.
The Lassi of the Punjab sometimes uses a little milk and is topped with a thin layer of malai, a clotted cream, also known as Devonshire cream. Lassis are enjoyed chilled as a hot-weather refreshment.
Sweet lassi is a more recent invention, flavored with sugar, rosewater and/or mango, strawberry, pineapple, lychee or other any fruit juice.
Variations /Types of lassis
1) Traditional mild salted lassi
This form of lassi is more common in the villages of Punjab. It is prepared by blending yogurt with water and adding salt and other spices to taste. The resulting beverage is known as salted lassi. This is similar to ayran or doogh.
2)Sweet lassi
Sweet lassi is a form of lassi flavored with sugar, rosewater and/or lemon, strawberry or other fruit juices. Saffron lassis, which are particularly rich, are a specialty of Sindh in Pakistan and Jodhpur and Rajasthan in India. Makkhaniya lassi is simply lassi with lumps of butter in it (makkhan is the Punjabi, Urdu, Hindi and Gujarati word for butter). It is usually creamy like a milkshake.
3) Mango lassi
Mango lassi is most commonly found in India and Pakistan though it is gaining popularity worldwide. It is made from yogurt, water and mango pulp. It may be made with or without additional sugar. It is widely available in UK, Malaysia and Singapore, due to the sizable Indian/Pakistani minority, and in many other parts of the world. In various parts of Canada, mango lassi is a cold drink consisting of sweetened kesar mango pulp mixed with yogurt, cream, or ice cream. It is served in a tall glass with a straw, often with ground pistachio nuts sprinkled on top.
Source :wikipedia
4)Chaas
Chaas or chaach is a salted drink like lassi; however, chaas contains more water than lassi and has the butterfat removed, so its consistency is not as thick as lassi. Salt and Jeera (cumin seeds) are normally added for taste and sometimes even fresh coriander. Fresh ground ginger & green chillies may also be added as seasoning. Chaas is popular in the Indian states Gujarat and Rajasthan, where it is drunk with the main meal.[citation needed] It is known to aid digestion[citation needed] and is an excellent coolant in the Indian and Pakistani summers[citation needed]. It is called 'majjige' in Kannada, 'taak' in Marathi, 'majjiga' in Telugu and 'moru' in Tamil and Malayalam.
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