Cooling Cumin-Fennel Lassi Recipe – Authentic Indian Summer Drink

Last Updated on 4 months by Neha Deshmukh

Cooling Cumin-Fennel Lassi Recipe – Authentic Indian Summer Drink

Hey everyone! If you’re anything like me, you’re always on the lookout for a refreshing drink to beat the heat, especially during those scorching Indian summers. This cumin-fennel lassi (also known as Jeera-Saunf Lassi) is my go-to. It’s cooling, subtly spiced, and incredibly easy to make. I first discovered this lassi at my grandmother’s house, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This isn’t your average sweet lassi. The cumin and fennel add a unique, savory-sweet flavor that’s unbelievably refreshing. It’s a fantastic digestive aid too – perfect after a spicy meal! Plus, it comes together in under 5 minutes, making it ideal for a quick treat or when guests pop over. Honestly, once you try this, you’ll be making it all summer long.

Ingredients

Here’s what you’ll need to make one serving of this delicious lassi:

• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon fennel seeds
• 1 cup yogurt (about 240ml)
• 1 cup water (about 240ml)
• 1 tablespoon jaggery powder (about 15g)
• Pinch of salt

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this lassi:

• Bhaja Moshla: This is the star of the show! We’re making a quick version by dry roasting the spices, which really brings out their aroma. You can find pre-made bhaja moshla powder in Indian grocery stores, but trust me, making your own is SO much better.
• Yogurt: I prefer using full-fat, plain yogurt for the creamiest texture. Dahi (Indian yogurt) is ideal, but Greek yogurt works beautifully too – just thin it out with a little extra water if it’s too thick.
• Jaggery: Jaggery adds a lovely caramel-like sweetness that’s different from refined sugar. It’s also considered healthier! If you can’t find jaggery, you can substitute it (see FAQs). Different regions in India use different types of jaggery – some are darker and more molasses-like, others are lighter. Experiment and see what you like!

Step-By-Step Instructions

Alright, let’s get lassi-making!

1. First, heat a small pan over medium heat. Add the cumin seeds, coriander seeds, and fennel seeds. Dry roast for about a minute, until fragrant. Be careful not to burn them!
2. Let the roasted spices cool completely. Then, grind them into a fine powder using a spice grinder or a mortar and pestle. This is your bhaja moshla!
3. Now, in a blender, combine the yogurt, water, 1 teaspoon of the bhaja moshla powder, jaggery powder, and a pinch of salt.
4. Blend everything until it’s super smooth and creamy.
5. Give it a taste! Adjust the sweetness by adding more jaggery if needed.
6. Pour the lassi into a glass filled with ice cubes and serve immediately.

Expert Tips

• Chill your yogurt and water: This will make your lassi extra cold and refreshing.
• Don’t skip the roasting: Roasting the spices is key to unlocking their full flavor.
• Adjust the consistency: If you prefer a thinner lassi, add more water. For a thicker lassi, use less water or add a few ice cubes to the blender.

Variations

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

• Vegan Adaptation: Simply swap the yogurt for your favorite plant-based yogurt – coconut yogurt or almond yogurt work well.
• Adjusting Sweetness: Feel free to use honey or maple syrup instead of jaggery, adjusting the amount to your liking.
• Spice Level: My friend, Priya, loves adding a tiny pinch of ginger powder or a dash of cardamom to hers. It adds a lovely warmth!
• Summer Cooling Variations: Blend in a few mint leaves or a small piece of cucumber for an extra cooling boost. My mom always adds a rosewater for a fragrant twist.

Serving Suggestions

This lassi is perfect on its own as a refreshing drink. But it also pairs beautifully with:

• Spicy Indian meals (it helps cool things down!)
• Biryani or Pulao
• Pakoras or Samosas
• As a light breakfast or snack

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. The texture might change slightly, so give it a good stir before drinking.

FAQs

Let’s answer some common questions:

• What is Bhaja Moshla and where can I find it? Bhaja Moshla is a blend of dry-roasted spices commonly used in Bengali cuisine. You can find pre-made versions in Indian grocery stores, but it’s easy to make your own (as we did in the recipe!).
• Can I use sugar instead of jaggery? Yes, you can! Use about 2 tablespoons of sugar for every 1 tablespoon of jaggery.
• What type of yogurt works best for this lassi? Full-fat, plain yogurt is ideal for a creamy texture. Dahi or Greek yogurt are great options.
• Can this lassi be made ahead of time? It’s best enjoyed fresh, but you can store it in the fridge for up to 24 hours.
• Is this drink suitable for people with lactose intolerance? Unfortunately, traditional lassi made with dairy yogurt isn’t suitable for those with lactose intolerance. However, the vegan adaptation using plant-based yogurt is a great alternative!

Enjoy your homemade Cumin-Fennel Lassi! Let me know in the comments how it turns out for you. Happy sipping!