Use freshly ground roasted cumin powder in the lassi for the subtle aroma and an authentic earthy taste.
Yogurt (dahi) (1 cup)
Water (1/2 cup)
Mint leaves (pudina) (1 tbsp)
Salt (to taste)
Jeera/Cumin Powder (1 tsp)
Whisk yogurt until smooth.
Add water and the rest of the ingredients to it. Blend all together.
Taste and adjust the seasoning accordingly.
Serve the luscious Kashmir lassi chilled or immediately at room temperature.