foodaccordingtoemily

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 Plaza. I had all the other ingredients including plain yogurt, sugar and cardamom, so once I picked up the rosewater, I was set to go.

MY NOTES: Yum.

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.

Entry filed under: Recipes. Tags: cardamom, Great India, Indian food, lassi, rosewater, yogurt.