Whisk the yogurt using wire whisk until smooth and creamy.
Add water, sugar, and cardamom powder and whisk vigorously until the mixture is frothy and the sugar is dissolved.
Pour the lassi in serving glasses.
Add a few ice cubes to each glass. Garnish with slivered nuts and dried rose petals and serve chilled.
Notes
Use a wire whisk, a fork, or a madhani, and avoid using a blender to churn the yogurt. By doing so, the texture of the yogurt will be creamy and thick.MangoLassi - Add 2 cups peeled and cubed mango pieces to a blender and blend until smooth. You can also use canned mango puree instead of fresh mangoes. Whisk 2 cups of chilled plain yogurt in a bowl until creamy and smooth.Stir in pureed mango, 2 cups chilled milk, 2 teaspoon sugar, and ½ teaspoon cardamom powder, and whisk vigorously until creamy and frothy. Pour it into serving glasses. Garnish with saffron strands, almond and pistachio slivers, and mint leaves. Serve chilled.StrawberryLassi - Add 2 cups of chopped strawberries to a blender and blend until smooth. Whisk 2 cups of chilled plain yogurt in a bowl until creamy and smooth.Stir in strawberry puree, 1 cup of chilled water, and 2 tablespoons of honey, and whisk vigorously until smooth, creamy and frothy. Pour it into glasses and serve chilled. You can add a few ice cubes to each glass too.RoseLassi - Whisk 1 and ½ cups of chilled plain yogurt in a bowl until creamy and smooth.Add 1 cup of chilled water, 4 tablespoons of rose syrup, 2 tablespoon gulkand, and sugar to taste to the bowl and whisk vigorously until smooth, creamy, and frothy.Pour it into serving glasses. Garnish with rose petals and serve chilled.ChocolateLassi - Add 2 tablespoon milk, 2 tablespoons of condensed milk, and 50 g Cadbury’s chocolate (broken into small pieces) to a pan and cook on medium heat until the chocolate is melted and the mixture is smooth. Remove the pan from the heat and let the mixture cool down.Whisk 1 and ½ cups of chilled plain yogurt in a bowl until creamy and smooth. Stir in 1 cup of chilled water, and ¼ cup sugar and whisk until the mixture is frothy and the sugar is dissolved. Add the chocolate mixture to the bowl and stir until combined. Pour it into glasses and add a few ice cubes to each glass. Garnish with chocolate curls. Serve chilled.MakhanaLassi - Add ½ cup makhana to a blender and blend until they break into small pieces.Whisk 1 and ½ cups of chilled plain yogurt in a bowl until creamy and smooth. Add 1 cup chilled water, and ¼ cup sugar to the bowl and whisk until the mixture is frothy and the sugar is dissolved.Add the broken makhana, 4-5 tulsi leaves (torn into small pieces), and 2 tablespoons of chironji to the bowl and stir until combined. Pour it into glasses and add a few ice cubes to each glass. Garnish with chironji and mint leaves. Serve chilled.Kesar PistaLassi - Soak 1 pinch saffron in 2 tablespoons of warm milk for 2-3 hours.Add saffron soaked in milk, 15-20 unsalted pistachios, and ¼ cup milk to a blender and blend to make a coarse paste.Whisk 1 and ½ cups of chilled plain yogurt in a bowl until creamy and smooth. Stir in 1 cup chilled water, and ¼ cup sugar and whisk until the mixture is frothy and the sugar is dissolved.Add the pistachio mixture to the bowl and stir until combined. Pour it into glasses and add a few ice cubes to each glass. Serve chilled.Tender CoconutLassi - Add malai and water from one tender coconut to a blender and blend to make a coarse paste.Whisk 1 and ½ cups of chilled plain yogurt in a bowl until creamy and smooth. Add 1 cup chilled water, and ¼ cup sugar to the bowl and whisk until the mixture is frothy and the sugar is dissolved.Add the coconut mixture to the bowl and stir until combined. Pour it into glasses and add a few ice cubes to each glass. Garnish with tender coconut bits and lime zest. Serve chilled.SavoryLassi - Whisk 2 cups of chilled plain yogurt in a bowl until creamy and smooth.Add 1 cup chilled water, 1 teaspoon black salt, ½ teaspoon roasted cumin powder, and 5-6 mint leaves (torn into small pieces) and whisk until the mixture is frothy.Pour it into glasses and add a few ice cubes to each glass. Garnish with mint leaves and serve chilled.Aam PannaLassi - Cook ½ cup green mangoes with ¼ cup water until tender.Add the cooked green mangoes, 5-6 mint leaves, ¼ teaspoon roasted cumin powder, ½ teaspoon black salt, and ¼ cup water to a blender and blend until smooth. Whisk 1 and ½ cups of chilled plain yogurt in a bowl using a wire whisk until creamy and smooth.Stir in 1 cup chilled water, and ¼ cup sugar and whisk until the mixture is frothy and the sugar is dissolved. Add the mango mixture to the bowl and whisk until combined. Pour it into glasses and add a few ice cubes to each glass. Serve chilled.PaanLassi - Add 2 paan leaves (torn into small pieces), 2 tablespoon gulkand, 1 teaspoon fennel seeds, and 2 whole green cardamoms and ¼ cup water to a blender and blend to make a coarse paste.Whisk 1 and ½ cups of chilled plain yogurt in a bowl until creamy and smooth. Stir in 1 cup chilled water, and ¼ cup sugar and whisk until the mixture is frothy and the sugar is dissolved.Add the paan mixture to the bowl and stir until combined. Pour it into glasses and add a few ice cubes to each glass. Garnish with tutti frutti and serve chilled.