Last Updated on 2 months by Neha Deshmukh

Chickoo Lassi Recipe – Creamy Indian Yogurt Drink with Cardamom

Introduction

Oh, lassi! Is there anything more refreshing on a warm day? I remember my Dadi (grandmother) always making lassi for us when we visited during the summer. This Chickoo Lassi is a little twist on the classic, using the wonderfully sweet and unique chickoo fruit. It’s unbelievably creamy, subtly spiced, and comes together in just minutes. Seriously, if you’re looking for a quick and delicious Indian drink, you have to try this!

Why You’ll Love This Recipe

This Chickoo Lassi is more than just a tasty drink. It’s:

• Quick & Easy: Ready in under 5 minutes!
• Naturally Sweet: Chickoo is naturally sweet, so you don’t need a ton of added sugar.
• Cooling & Refreshing: Perfect for hot weather or anytime you need a little pick-me-up.
• Unique Flavor: Chickoo has a caramel-like flavor you won’t find in other lassis.
• Healthy-ish: Yogurt provides a good dose of probiotics!

Ingredients

Here’s what you’ll need to make this dreamy Chickoo Lassi:

• ¾ cup chopped chickoo (approximately 150g)
• ½ cup yogurt (approximately 120ml)
• ¼ cup milk (approximately 60ml)
• ¼ tsp cardamom powder
• 1 tbsp honey (approximately 15ml)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Chickoo (Sapodilla) – Origin and Flavor Profile

Chickoo, also known as sapodilla, is a fruit originating from Central America but now widely grown in India. It has a grainy texture when ripe and a wonderfully sweet, caramel-like flavor. When choosing chickoo, look for ones that are slightly soft to the touch.

Yogurt – Choosing the Right Kind for Lassi

I prefer using full-fat yogurt for the creamiest lassi. But you can absolutely use low-fat or Greek yogurt! If using Greek yogurt, you might need to add a splash more milk to get the right consistency. Dahi (Indian yogurt) works beautifully too, of course!

Cardamom – The Queen of Spices & Its Significance

Cardamom, or elaichi, is a staple in Indian desserts and drinks. It adds a beautiful aroma and a subtle, floral flavor. I always use ground cardamom for convenience, but you can grind your own from pods if you prefer – it’s even more fragrant!

Honey – Natural Sweetener Options

Honey adds a lovely natural sweetness. Feel free to substitute with maple syrup, agave, or even a little sugar if you prefer. Adjust the amount to your liking!

Step-By-Step Instructions

Alright, let’s get blending! It’s seriously simple.

1. First, roughly chop your chickoo. No need to be perfect here!
2. Now, add everything – the chopped chickoo, yogurt, milk, cardamom powder, and honey – into your blender.
3. Blend it all up until it’s beautifully smooth and creamy. This usually takes about a minute or two, depending on your blender.
4. Give it a quick taste and adjust the sweetness if needed.
5. Pour into glasses and serve immediately. Enjoy!

Expert Tips

A few little things I’ve learned over the years:

• Chill the ingredients: Using chilled chickoo, yogurt, and milk will make your lassi extra refreshing.
• Don’t over-blend: Over-blending can make the lassi a little too airy.
• Adjust the consistency: If it’s too thick, add a little more milk. If it’s too thin, add a few more pieces of chickoo.

Variations

Want to switch things up? Here are a few ideas:

Vegan Chickoo Lassi

My friend Priya is vegan, and she loves this version! Simply swap the yogurt for your favorite plant-based yogurt (coconut or soy work well) and use maple syrup instead of honey.

Adjusting Sweetness Levels

I like my lassi moderately sweet, but feel free to adjust the honey to your preference. You can always start with less and add more as needed.

Spice Level Variations – A Hint of Ginger?

For a little zing, add a tiny piece of grated ginger to the blender. It adds a lovely warmth!

Summer Cooling Adaptations

A few mint leaves blended in will make this even more cooling for those scorching summer days.

Serving Suggestions

Chickoo Lassi is fantastic on its own, but here are a few ideas:

• With a snack: Serve alongside some light Indian snacks like namak pare or mathri.
• After a meal: It’s a perfect digestive drink after a spicy meal.
• For breakfast: A quick and healthy breakfast option!

Storage Instructions

This lassi is best enjoyed immediately. However, you can store leftovers in an airtight container in the refrigerator for up to 24 hours. It might separate a little, so just give it a good stir before drinking.

FAQs

Got questions? I’ve got answers!

What is Chickoo and where does it grow?

Chickoo, or sapodilla, is a tropical fruit with a sweet, caramel-like flavor. It’s native to Central America but is now widely grown in India, especially in Maharashtra, Gujarat, and Andhra Pradesh.

Can I use frozen chickoo for this lassi?

Yes, you can! Frozen chickoo will make the lassi even thicker and colder. You might need to add a little extra milk to help it blend.

What type of yogurt works best for a creamy lassi?

Full-fat yogurt gives the creamiest results, but low-fat or Greek yogurt will also work. Adjust the milk accordingly.

Can I make this lassi ahead of time?

You can, but it’s best enjoyed fresh. It might separate if stored for too long.

How can I adjust the thickness of the lassi?

Add more milk to thin it out, or more chickoo to thicken it up. Simple as that!