It’s hot and I’m bothered.
I want instant refreshment, instant karma (calmer).
I need something to cool me down. 
But what?
Let’s see: I have Greek yoghurt in the fridge and an unopened bottle of rosewater in the larder.
Aha! A Rosewater Lassi.
Quickly now. Make it. Drink it.
Ahhh. That’s better.
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Rosewater, Cardamon & Pistachio Lassi
- Total Time: 5 minutes
- Yield: 2 1x
Description
A refreshing and calming drink for when you’re hot and bothered!
Ingredients
- 1 500 gram (17 1/2 oz) tub Greek yoghurt
- 1/2 cup (120 ml) chilled water
- 6 ice cubes
- 1 tbsp rose water
- 1/4 tsp ground cardamon
- 1/4 tsp ground ginger
- 8 roasted pistachios, shelled and crushed into pieces
Instructions
- Blend first six ingredients with hand held blender in a deep bowl or large plastic container.
- Pour into two tall glasses and garnish with pistachios.
- Drink immediately.
- Prep Time: 5 mins
- Cook Time: 0 minutes
- Category: Drinks
- Cuisine: Indian
Nutrition
- Serving Size: 1 glass
- Calories: 220
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Frequently Asked Questions
What is rosewater and how much should I use?
Rosewater is a distillation of rose petals used as a flavouring in Middle Eastern and South Asian cooking. This recipe calls for just 1 tbsp for two glasses — rosewater is intensely perfumed and a small amount goes a long way; adding too much will make the lassi taste soapy rather than floral.
Why does this recipe use Greek yoghurt rather than regular yoghurt?
The recipe calls for a 500 g tub of Greek yoghurt because its thicker, creamier consistency gives the lassi more body. A regular thin yoghurt would produce a more watery drink when blended with the ½ cup chilled water and 6 ice cubes.
