Nothing extinguish thirst like a lassi

Imagine gathering around the dining table, stomach empty and throat dry, eyes focused on the clock while it in the direction of the lighting of iftar, the fast -breaking evening meal. For Muslims this is – patience, restraint and dreams of the next bite of food – the daily rhythm of Ramadan, the month of fasting from dawn to dusk, which starts on Friday evening.

Hydration is especially essential for fasting. But in addition to the savory, tasteful samosas, kebabs and other salty, rich options at iftar, water feels boring, even if you remember it all day.

Homemade Lassi is a great alternative. The origin of the drink can be traced to the Punjab region of the Indian subcontinent, and it is consumed for more than 1000 years, with good reason. The simple yogurt -based refreshment, mixed with sweet or savory ingredients, is versatile, easy to make, and especially ideal for thirst at any time of the year.

Here are tips for making a particularly good batch:

Start with great yogurt

Dahi, an Indian yogurt that is easy to find in South Asian supermarkets, is the ideal choice for both texture and taste. It is more creamier than easier available, whole yogurt and, although still spicy, it has a subtle sweetness and an almost somewhat savory quality. That said, ordinary whole-milk yogurt will work well. For thicker, creamier yogurt, leaves the container in the fridge for a week to separate from the meadow. Then measure the yogurt and leave the meadow.

Do not add any water

Originally Lassi was made with water and yogurt flowed back and forth between jugs to aeration and mixing. That is why many recipes will ask to dilute the yogurt with water and then chill in the fridge. But mixing the yogurt with ice speed the cooling process and the drink foams, all while the body is added.

Try all varieties

Christopher Testani for the DailyExpertNews. Food Stylist: Simon Andrews.

There is a Lassi for everyone, whether you are lean sweet or savory.

Salted Lassi is one of the most popular styles. The use of Himalayan pink salt promotes hydration, but standard kosher or table salt reaches the characteristic taste in the same way. Black salt, or Kala Namak, adds a sulfur taste. Other additions are cumin seeds and Chat Masala. And in South India, curry leaves, fresh coriander, green chili and even asafetida, also known as hung, are mixed.

Sweet Lassi, in its simplest shape, mirrors Souled Lassi but trusts granulated sugar instead of salt. Aromatic additives such as cardamom, rose water, saffron and nuts can improve the taste. Fruit Lassi often uses similar herbs such as sweet lassi, but adds fresh or frozen fruit, such as in strawberry Lassi or Fruit Pulp, a common choice for Mango Lassi.

To make style, start with a basic recipe and apply, add different herbs, extracts or fruit or a combination, as desired. Then let the blender do the work. Since there are not many other ingredients involved, you start with less of the flavorings than you think you need, add more after tasting the first blend.

Drink it cold

However, one thing is not negotiable. Lassi is best served, so keep ice and frozen fruit to hand to go up quickly at a time of a report. And when serving Lassi for a crowd, consider chilling the glasses and pitchers in advance – stainless steel is a great choice to keep the cold – so everyone, fasting or not, gets a real taste of how refreshing lassi can be.

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