Although Lachhi is a traditional drink of Bangladesh, it has gained immense popularity throughout the entire Asian subcontinent. The basic lachhi, which is nothing but a combination of yogurt and sugar, has changed a lot these days. The simple dessert is now prepared by using fruit juices, a variety of spices, rock salt, ice-cream, and so on. Today, I’m going to share an ice-cold spicy version of yogurt lachhi with you. It is not only a great summer drink, but also very good for our digestive health.
ICY SPICY YOGURT LACHHI RECIPE
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Serves: 2 GLASSES
Ingredients
- Fresh yogurt – 2 cups
- Ginger root – 1”
- Cumin powder – (1/2) teaspoon
- Table salt – 1 teaspoon
- Sugar – 1 tablespoon
- Black pepper powder – (3/4) teaspoon
- Green chili – 2
- Dried mint leaves – (1/2) tablespoon
- Water – 1(1/4) cup
- Ice cube – 5 to 6
Instructions
- Wash and peel the ginger root off. Grate it finely.
- Chop up the green chilies and discard the seeds.
- Pour the yogurt into a large mixing bowl and beat it nicely.
- Add water to it and mix well.
- Now, pour this yogurt-water mixture into a mixer grinder or blender. Add grated ginger, chopped green chilies, cumin powder, black pepper powder, table salt, sugar, dried mint leaves and ice cubes to it.
- Keep blending until you get a spicy concoction of silky smooth texture and thin consistency.
- Pour it into a serving bowl or jar and place inside the refrigerator.
- After 2 to 3 hours, take it out, garnish with a couple of basil leaves and serve chilled.
Tips:
- Lachhi tastes even more amazing when prepared with hung curd instead of yogurt.
- You can replace regular sugar with brown sugar if you wish.
- To make your lachhi a bit spicier, use rock salt instead of table salt.
- Though I’ve used dried mint leaves here, you can also go for fresh mint leaves or coriander leaves as per your preference.