When the summer sun is truly unrelenting, a sweet lassi can fight the heat.
, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed.
In Kolkata, my hometown, summer is infamous for its harsh sunshine. In the sweltering heat, my daily trips to the university were always punctuated by a pit stop at a food stall for a sweet lassi. Smooth and thick, this creamy concoction consists of yogurt whisked with sugar, chilled milk or water, and ice. In the stalls, the cold lassis, in all colors and flavors, were poured into glass mugs, garnished with cardamom powder, crushed cashews, pistachios, almonds, raisins, and topped with pitted cherries. At my home, my mother made classic sweet lassis on summer evenings. While my parents would discuss serious issues on the terrace, I would gulp my drink thirstily.
What makes the sweet lassi so amazing is its versatility. The white hue of the fruit-free classic lassi can change into shades of gold, pink, and green with the introduction of fruits like mangos, bananas, strawberries, and grapes. Of all the types, my favorite version is one less commonly found at shops: It’s infused withSince I’ve moved away from home to Mumbai, I’ve been missing the open terrace and my mother’s lassis—more so since the pandemic started. So I’ve started making my own.
To make the classic sweet lassi, my mother used chilled homemade yogurt. She whisked it with milk using auntil the blend grew frothy. Then she would sprinkle in sugar and a few strands of saffron and continue to churn until the crystals had dissolved completely and the lassi was ready to be served. While the handheld wood churner is the traditional tool used to retain the thickness of the yogurt, I’ve tweaked the method to make my life easier.
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