Prep: Ensure the yogurt and water are nicely chilled before you start (you can refrigerate them in advance). If using saffron, soak the strands in warm milk now so they release color and flavor.

Whisk the Yogurt: In a mixing bowl or blender jar, add the 2 cups of chilled yogurt. Whisk it well (using a hand whisk or mathani) until it’s smooth and there are no lumps. This step breaks up the curd and makes the base creamy.

Add Sweeteners ' Flavor: Add the sugar to the yogurt, along with the cardamom powder and the saffron-infused milk (if using). Also add the rose water now if you want that flavor. Whisk everything together until the sugar dissolves and the yogurt mixture is uniform. You’ll notice the aroma of cardamom and saffron as you mix.

Add Liquid ' Froth: Pour in about ½ cup of the chilled water (or water+milk/ice combo). Now whisk briskly for a minute or two, until the lassi becomes light and foamy. You can see bubbles or froth forming on top. *(If using a blender, blend on medium speed for 30–60 seconds until frothy – you may add a couple of ice cubes while blending for extra froth, but avoid over-blending.)* The goal is a creamy, airy texture; traditionally, people would pour the lassi back and forth between two containers to make it foamy!

Adjust Consistency: Check the taste and thickness. If it’s too thick for your liking, add a little more cold water (or milk) and whisk again. If you prefer it sweeter, mix in another spoon of sugar. Remember, lassi can be made as thick as a milkshake or more drinkable – adjust to your preference. (I like mine thick but still pourable.)

Serve: Pour the sweet lassi into serving glasses. Garnish by sprinkling a pinch of cardamom powder or a few saffron strands on top, and add the chopped nuts if desired. Serve immediately, chilled, and enjoy every sip of this creamy delight!

Whisk the Yogurt: As with the sweet version, start by whisking the 2 cups of chilled yogurt in a bowl or blender until it’s completely smooth and creamy. No lumps should remain – a smooth dahi is the base for a good lassi.

Add Spices ' Salt: To the whisked yogurt, add the salt (start with ¼ tsp and adjust later), the roasted cumin powder, and a pinch of black salt if using. If you like a little zing, add a pinch of chaat masala as well. Whisk these into the yogurt so they’re well combined. The yogurt will take on the wonderful aroma of cumin.

Add Liquid ' Froth: Pour in about ½ cup of chilled water. Whisk vigorously for a couple of minutes until the lassi is light and frothy. You should see a good head of foam on top. (If using a blender, you can toss in a few ice cubes and blend on medium for ~30 seconds until frothy.) Be careful not to over-blend into butter – stop as soon as it’s smooth and slightly foamy.

Adjust to Taste: Taste the salted lassi. You can add more salt if you feel it’s needed, or a extra pinch of cumin for a stronger spice note. If it’s too thick, whisk in a bit more water until it’s to your desired consistency. Salt lassi is usually a bit thinner than sweet lassi, but it’s your call how thick you want it.

Serve: Pour the namkeen lassi into glasses. Garnish with a light sprinkle of cumin powder on top or a tiny pinch of chaat masala. You can drop a fresh mint leaf or two into each glass (or float on top) for a pop of color and refreshing aroma. Serve it chilled (you can even add an ice cube to the glass). This savory lassi is incredibly refreshing, especially after a heavy or spicy meal.