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Kachi lassi
Milk and water lassi
کچی لسی (kachi lassi): Punjab's simple summer cooler of cold milk thinned with water, sugar and ice
Harvest time in the Punjab is thirsty work: when the wheat is being cut in the April heat, a steel jug of kachi lassi is carried out to the workers: fresh milk thinned with cold water, stirred with sugar and poured over chunks of ice. Unlike yogurt lassi there is no tang, just a light, clean, milky sweetness that quenches thirst better than plain water, and in many villages it is the drink offered to any guest who arrives on a hot afternoon. Some people add a pinch of salt instead of sugar, or a few drops of rose water. The traditional kind uses raw milk straight from the buffalo; use pasteurised milk instead to be safe. The usual mistake is making it with too little water, which turns it heavy instead of refreshing. Chef's tip: whisk it hard or shake it in a jar so it turns frothy, which makes it feel even cooler.
- Total time
- 5 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the lassi
- 2 cups pasteurised whole milkwell chilled
- 2 cups cold water
- 3 tbsp sugar
- 12 ice cubes
- 1 /2 tsp rose water (optional)
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Method
0/3 doneStep 1: Stir 3 tbsp sugar into 2 cups cold water until it dissolves.
Step 2: Add 2 cups pasteurised whole milk and 1 /2 tsp rose water, then whisk hard or shake in a large jar for 30 seconds until frothy.
Step 3: Pour over 12 ice cubes in tall glasses and serve at once.
Nutrition per serving
- Calories
- 100 kcal
- Protein
- 4 g
- Carbs
- 13 g
- Fat
- 4 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kachi lassi take?
- About 5 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of pasteurised whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
- What can I use instead of sugar?
- Caster sugar, same amount.
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