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Salty lassi with cumin

by Sumayya Usmani
Salty lassi with cumin

Salty lassi with cumin

PT10M

Why not try?

Pakistani lassi is salty when paired with food, and sweet when drunk as a refresher between meals. The frothy topping comes from a lot of blending, which is traditionally done with a wooden hand whisk, but can be achieved with a blender. Using whole milk and yoghurt works best.

Ingredients

Metric

Imperial

1
Place all of the ingredients (except the cumin) in a blender and blitz until frothy
2
Pour the lassi over glasses filled with ice cubes and garnish with the cumin – it will bring out the saltiness of the drink

Recipe and images extracted from Summers Under the Tamarind Tree: Recipes & Memories from Pakistan by Sumayya Usmani, photography by Joanna Yee. Published by Frances Lincoln, £20.00.

 

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