Banarasi lassi
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Thick, sweet churned curd served in a clay kulhad and crowned with malai, a symbol of the old lanes of Varanasi.
Region: VaranasiOccasion: Summer; any time of dayTime: 10 minServes: 2Vegetarian
Ingredients
- 2 cups thick, chilled curd (preferably set from full-fat milk)
- 3 tbsp sugar
- ¼ cup cold milk
- A pinch of cardamom powder, a few drops of rose water
- 4 tbsp thick malai (milk cream)
- Chopped pistachios, a few saffron strands
Method
- Churn the curd and sugar with a wooden churner (mathani) or whisk until smooth and frothy.
- Add milk, cardamom and rose water and churn again briefly; keep it thick.
- Pour into clay kulhads, soaked in water beforehand so they stay cool.
- Top each with a thick layer of malai, saffron and pistachios.
- Serve at once with a small spoon for the malai.
History
Lassi shops in the lanes near the ghats of Varanasi have served this thick lassi in disposable clay cups for generations.
Significance
A kulhad of lassi is part of almost every visit to Varanasi, and clay kulhads support local potters.