Lifestyle Desk: Lassi is very much liked in summer. One glass of lassi is enough to satisfy you. But often the lassi available in the market has too much sugar, drinking which is not at all good for health. But do you know that lassi without sugar is more natural and refreshing. The real meaning of Lassi, which is thick and creamy like halwai, lies in two things. Quality of curd and technique of beating. So today we will tell you in detail about how you can make perfect thick lassi at home even without sugar.
Choosing the Right Yogurt
To make lassi, always take full-fat (creamy) curd. The curd should be slightly sour, but not too much – this balance determines the taste of lassi. If the curd is thin, then hang it in a muslin cloth for 20-30 minutes to thicken it a bit.
How to enhance taste without sugar
Adopt these tricks instead of sugar. Add cold malai or 1–2 spoons of cream – this adds natural richness. A little honey or date paste (if you want mild sweetness). For the salty version, roasted cumin, black salt and mint.
The right way to beat (the most important trick)
First beat the curd well alone for 2-3 minutes. Then add cold water or ice to it little by little. If you have a churner, use it—this gives the halwai texture. If you use a mixer, do not stir for too long, otherwise foam will appear but the creamy texture may be less.
Secret of perfect consistency
Lassi should neither be too thin nor too thick, it should be smooth and flowing like rabri. Put a little butter or cream on top – that’s it, halwai style ready.
extra tip
If you want the Lassi to taste even more special, then keep it in the refrigerator for 10-15 minutes before serving – both the coolness and taste will increase. There will be no need of sugar in Lassi made in this way, because its real taste comes from curd and cream only.
