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Updated: April 6, 2014 00:54 IST

Flavour of Rajasthan cools the summer

S. Sandeep Kumar
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Mangi Lal, a native of Jodhpur, offering special Rajasthani Lassi. — Photo: V.Raju
THE HINDU Mangi Lal, a native of Jodhpur, offering special Rajasthani Lassi. — Photo: V.Raju

The traditional Rajasthani lassi is now available at a stall on Haryana Special Jilebi centre premises at Machavaram

With summer setting in, lassi stalls are mushrooming in the city. But, unlike in the past, denizens can now relish the traditional Rajasthani lassi, which is available at a new stall on the Haryana Special Jilebi centre premises near S.R.R College at Machavaram. The stall was set up on March 6.

Mangi Lal, who owns the stall, hails from a family that is into sweet-making business. He has come all the way from Jodhpur in Rajasthan to set up a stall in the city.

“I was in the city last summer and happened to taste lassi at some stalls. But, I did not enjoy the taste and quality,” says Mr. Lal.

That is when he was struck with the idea of setting up a Rajasthani Lassi stall.

“Usually, lassi is served chill, but most stalls mix ice cubes. The lassi offered here lacks the main ingredient, makhan (butter), and neither there is cardamom and saffron essence nor pista nuts in it. The traditional Rajasthani lassi has all these ingredients, and that is what makes it rich and creamy,” explains Mr. Lal.

Lot of effort

A lot of effort goes into the making of lassi.

After procuring 40 litres of quality buffalo milk, curd is packed in a cloth and later hung to a hook for over an hour to clear water.

Then the curd is stirred along with some ingredients in an earthen pot to be used to prepare lassi, he says.

Mr. Lal claims that many people, especially Rajasthanis, are visiting the stall to relish a glass of lassi, which is offered at Rs. 25.

“While, those offering lassi on pushcarts offer a glass of lassi for Rs. 12 to Rs. 15, the quality does differ, which matters a lot. The response is good, and very shortly, another branch will be opened,” says Mr. Mangi Lal.

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