At her restaurant, Heather Carlucci-Rodriguez offers eight variations on lassi, the classic sweet-tart, creamy Indian yogurt drink, ranging from aam (mango) and nariyal (coconut) to gulab (rose) and nimbu (lemon). The elaichi (cardamom-flavored) variety is our favorite. “It’s the lassi that people are the most hesitant to try,” says Carlucci-Rodriguez, “but once they’ve had it, they keep coming back for more.” Some traditional recipes call for adding ice to the drink, but Carlucci-Rodriguez found that yielded a version that was too watery for her taste.
- 2 cups plain whole-milk yogurt
- 3 tbsp. sugar
- 1 tsp. ground cardamom
- Put yogurt, sugar, and cardamom into a blender and purée until well combined. Divide lassi between 2 glasses and chill for 30 minutes, until cold, or serve at once.