Everyone has heard about the benefits of yogurt, but to give your body even more benefits, it's worth drinking instead a drink called lassi, already recommended by ancient Indian medicine, and extremely simple to prepare. In India, the history of lassi dates back to about 2,000 B.C.; the first references to milk and yogurt drinks appeared in India during the Vedic period (that's when the Vedas, the sacred books of Hinduism, were written). The drink lassi was offered to the gods, as they were entitled only to the best products, and dairy products were one of those at the time.
Lassi originated in the Punjab region of the Indian subcontinent, and the name in Punjabi means yogurt mixed with water. The drink is traditionally made with "dahi," a sour milk product equivalent to yogurt. Cow's, buffalo or goat's milk is used to make dahi. Along with ghi (a type of clarified butter), dahi is a food product that has been known for at least 5,000 years.
In areas where Asian buffalo are the main farm animals, dahi is made from buffalo milk. It contains more fat than cow's milk, so dahi yogurt is thicker. To prepare lassi, dahi is mixed with water, spices and sometimes fruit.
In wealthy homes, salty lassi was served as a beverage to important guests as a sign of respect, as water or tea would be too common. In the homes of aristocrats, sweet and fruity lassi were created, combining pleasant refreshment with health-promoting properties. Lassi was the most widespread remedy, especially for inflammatory rheumatic diseases. Besides, this drink was also considered an aphrodisiac for men and women. In many regions of India, it is still a must-have at holiday parties to this day.
It is likely that the first lassi was made thousands of years ago by some creative Punjabi shepherd who added some water to sour goat's milk, a little salt and mixed everything thoroughly. Apparently, the drink appealed to more than just his fellows, as over the centuries it spread widely throughout northern India and Pakistan, and later to Britain and other countries that were part of the British Empire. Almost every Asian country has its own lassi recipe, and the main variants of the drink include:
Indian lassi has its counterparts in other countries:
Ingredients:
Preparation:
Mix all ingredients thoroughly with a mixer, prepare fresh before serving.
Ingredients:
Preparation:
Mix all ingredients thoroughly with a mixer, prepare fresh before serving.
Kulhar, or kulhad, matir bhar, called shikora, is a traditional ceramic cup without a handle originating in South Asia. Kulhars may have been used in the region for the last 5,000 years since the Indus Valley civilization. They were usually used to serve hot beverages like tea, to which the unglazed vessels gave a peculiar earthy aroma. Kulhar is also used for drinking milk or lassi.
The popularity of the lassi drink has helped to enrich the forms in which it is served. Since in India lassi is more than just a classic yogurt drink - it refreshes, softens the taste of spicy foods, aids digestion and has many other positive effects - the right vessel is also important. In addition to ceramic and glass mugs, there are elegant, beautifully decorated Indian mugs made of silver, silver-plated metal or brass. Handcrafted vessels with geometric or floral engraved ornamentation perfectly enhance the character and taste of the ancient lassi drink.
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