Salty lassi with cumin

Salty lassi with cumin

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Pakistani lassi is salty when paired with food, and sweet when drunk as a refresher between meals. The frothy topping comes from a lot of blending, which is traditionally done with a wooden hand whisk, but can be achieved with a blender. Using whole milk and yoghurt works best.

Recipe and images extracted from Summers Under the Tamarind Tree: Recipes & Memories from Pakistan by Sumayya Usmani, photography by Joanna Yee. Published by Frances Lincoln, £20.00.

1
Place all of the ingredients (except the cumin) in a blender and blitz until frothy
2
Pour the lassi over glasses filled with ice cubes and garnish with the cumin – it will bring out the saltiness of the drink
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