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1
Place the chilled yogurt in a deep vessel with a small measure of the cold water — no more than a few tablespoons. Beat vigorously with a long-handled churner (madani) or a whisk, working the implement up and down so that air is driven into the base rather than merely folded across the surface. Continue until the mixture is smooth, uniform, and carries a visible froth.
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2
Add the remaining cold water in a slow, progressive stream, beating continuously between additions, so each pour is absorbed into the aerated base before the next arrives — too much water at once collapses the froth and leaves the lassi flat and heavy. This is where the dish lives or dies: a measured pour builds the correct consistency — thicker than milk, thinner than yogurt, and perceptibly light on the tongue.
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3
Season or flavour according to variant. For salt lassi: stir in the salt, toasted ground cumin, torn mint leaves, and grated ginger, giving each addition a moment to dissolve or disperse so no pocket of salt or raw spice sits unblended. For sweet lassi: dissolve the sugar fully into the beaten base before adding the rose water, since undissolved sugar will settle and the fragrance of rose water is lost if stirred into a grainy mixture. For mango lassi: fold in the mango pulp until no streaks remain, then taste and adjust seasoning or sweetness — the balance should be clean and immediate on the palate.
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4
Pour into tall glasses directly from cold and serve immediately, since the drink's palate-cleansing brightness fades noticeably as it warms. A light froth should be visible at the rim.