Cardamom and coconut mattha lassi

Name: Cardamom and coconut mattha lassi
Prep time: 10 min
Total time: 10 min
Yield: Serves 2
Cuisine: Pakistani
Ingredients: 250 g/9 oz/1 cup coconut whole milk yogurt (or use 250 g/9 oz/1 cup Greek yogurt with 2 tbsp desiccated/dry unsweetened coconut); 250 g/9 oz/1 cup coconut whole milk yogurt (or use 250 g/9 oz/1 cup Greek yogurt with 2 tbsp desiccated/dry unsweetened coconut); 250 g/9 oz/1 cup coconut whole milk yogurt (or use 250 g/9 oz/1 cup Greek yogurt with 2 tbsp desiccated/dry unsweetened coconut); 3 cardamom pods, seeds removed and finely crushed; 250 g/9 oz/1 cup coconut whole milk yogurt (or use 250 g/9 oz/1 cup Greek yogurt with 2 tbsp desiccated/dry unsweetened coconut); 200 ml/7 fl oz/scant 1 cup whole unhomogenised milk; caster (superfine) sugar, to taste

Preparation info

Serves
2

Difficulty
Easy
Ready in
10 min

Appears in

Summers Under the Tamarind Tree

By Sumayya Usmani

Published 2016

About

This is a typical Punjabi lassi which is made using full-cream, unhomogenised milk and full-cream yogurt – no water is added. I have added cardamom and used coconut yogurt. You could also just use plain Greek yogurt with desiccated coconut.

Ingredients

250 g/9 oz/1 cup coconut whole milk yogurt (or use 250

Asia
Pakistan
Gluten-free
Summer
Vegetarian
Punjab
Drinks

Method

Blend all the ingredients in a blender until very frothy, then serve over lots of ice cubes.