Mango Lassi is a most favored Beverage, hugely popular in India during summers.
As summer sets in, I end up stocking my refrigerator with yogurt, homemade juice blends and the vegetables that are exclusively available in summers.
I prefer skipping my usuals for lunch or dinner during these scorching summers and instead like to sip on some lip smacking beverages or eat some fresh salads. Curd based beverages and salads are the most favorite and quite filling too!
While we are discussing about curd, how could we not talk about Lassi. Lassi being my most favored beverage, it deserves a special mention. The beauty of this drink being that it can be flavored in many different ways to suit one’s palate. There exist two major variants of Lassi sweet and salted. Several different kinds of Lassi can be put into these two categories. Rose Lassi, Plain Sweet Lassi, dry fruit lassi, Strawberry Lassi or Salted Lassi are some of the varieties.
One of the other reasons I adore Lassi for is it being part of my numerous childhood memories. My school was located in Dadar- a densely populated neighborhood; a suburban area that could possibly be stated as the heart of Mumbai. Of several different things that people have come to associate Dadar with, it is also known as one of earliest places where the iconic Kailash Mandir Lassi joint operated from. They have been selling different kinds of Lassi with fancy names associated with them. Some of the popular options available here are Punjabi Lassi, Maharaja Lassi, Special Samrat Lassi, Dry Fruit Lassi, Kesar Masala Lassi and Badam Pista Lassi- each variant topped with dry fruits and layer of Malai (cream).
I would be allowed a treat at Kailash Mandir Lassi on my result days. My Mom would typically accompany me to school on result days. Thankfully, being a part of brighter lot of students, I was never exposed to the failures during my school life, and I would typically be in top two. My hard-working mother would be thrilled and happy at my achievements and would often treat me at Kailash Mandir Lassi with the costliest variants of their Lassi –Samrat or Maharaja Lassis. Teary-eyed she would sip on that Lassi and I would jubilantly gulp down from my reward- a large tumbler full of Lassi.
Today, every time I make Lassi for my family, I can’t help myself from getting nostalgic. Lassi, to me is a true Comfort food- something that not only soothes my stomach but also calms my mind.
Mango Lassi is a most favored beverage, hugely popular in India during summers. The combination of Mango and Curd during summers is unmatchable. As we go deep into months of April and May and blistering heat becomes a common phenomenon, I would urge you to avoid stepping out unless it’s really urgent. You don’t have to go out to enjoy your next glass of Lassi, when you can do it from the comfort of your own home. Let’s see how this delicious Lassi is made
- 1 Cup=250gms Mango Pulp (Alphonso variety or any other sweeter variety)
- 1 Cup=200gms Thick Curd
- 2-3 tbsp Milk
- 2 tsp Sugar (can be modified based on sweetness of Mango)
- Cashewnuts, Almonds and Pistachio (coarsely grounded)
- ¼th tsp Cardamom Powder
- Small piece of Malai Burfi (Optional)
- In a blender jar, put thick curd,Mango Pulp,Sugar, Milk and Cardamom Powder and blend nicely
- Smooth and thick Lassi must be refrigerated for 30 mins before serving
- Serve Mango Lassi in a glass. Garnish with some Malai Burfi and put some coarsely grounded nuts on top
Click to watch recipe video