Rosewater and Cardamom Yogurt Lassi

August 20, 2012 at 9:45 pm 1 comment

Until about a year or so ago, I had never heard of lassi, let alone tried it. When I finally noticed it on the menu at our favorite Indian restaurant (which, by the way, is Great India in Brooklyn Center, Minnesota), I decided to give it a go. I started with sweet lassi, as the salty option, while more traditional, didn’t sound as appealing. I loved it and the next visit I opted for the salty version. While I didn’t enjoy that one as much, I knew I was hooked on this wonderful yogurty goodness.

So, when I was skimming an article on ways to use yogurt this last week, I was instantly drawn to the recipe for “Rosewater and Cardamom Yogurt Lassi” and bookmarked it for making soon. I had no idea what rosewater was (though it seemed simple enough), but I guessed correctly that I could find it at our local Indian grocery store, Namaste PlazaI had all the other ingredients including plain yogurt, sugar and cardamom, so once I picked up the rosewater, I was set to go.


Really, that’s all I need to say, but I’ll add a few notes about my process. For the yogurt, I opted for a mix of Greek and regular. No reason, other than I already had both for another recipe, so thought I’d give it a try. As the recipe suggests, lassi is also about the texture, so if you mix this up and aren’t quite ready to serve your beverage, I would suggest waiting to blend in the ice until just before you pour it.


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1 Comment Add your own

  • 1. Carstens  |  August 21, 2012 at 3:06 pm

    I fell in love with lassis when I lived in Los Angeles in the 80s. Rosewater and cardamom is a heavenly combination, but don’t discount the salty ones. On hot, humid days, like we’ve just experienced in July, a salty lassi can really revivie a person. And sometimes be a great substitute for dinner.

    Thanks for making me think about such happy things like rosewater and cardamom this afternoon.


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