Jackfruit Lassi
This spin on the popular Indian yogurt drink swaps out the usual mango and cardamom flavors for sweet ripe jackfruit and spicy galangal, with an added floral layer from a bit of orage blossom water.
Servings: 2 servings
Ingredients
- 1 8.11 oz can ripe jackfruit in syrup (do not use "young"/"green" jackfruit!)
- 1⅓ cup whole milk yogurt (preferably Indian-style)
- 1 Tbs orange blossom water
- ¼ tsp ground galangal
Instructions
- Drain canned jackfruit, reserving at least 2 Tbs syrup from the can.
- Place jackfruit, 2 Tbs reserved syrup, yogurt, orange blossom water, and galangal in a blender. Blend until smooth. Pour into serving glasses and serve.
- Optional: add an additional 1 Tbs of the jackfruit syrup at the bottom of each serving glass before pouring in the lassi.
Notes
- Be sure to use canned ripe jackfruit for this recipe, and not "young" or "green" jackfruit. Look for it in Asian and Indian markets, or in supermarkets that stock a wide variety of Asian products. Here in the Chicago area, we buy ours at Tony's Fresh Market and H Mart.
- This should work with ripe fresh jackfruit, but we have not tried it. It will be easier to find, but will require much more work since you will need to separate the sweet, yellow arils from the rind and seeds.
- Galangal is an aromatic root that is related to ginger. It is most closely associated with Thai cuisine, where jackfruit is a staple. Ground, powdered galangal is available at Asian markets or through specialty spice dealers like Penzeys. Fresh galangal is also available, but we have not attempted using it in this recipe.
- Indian-style yogurt is thicker than typical Western yogurt, but not as thick as Greek-style yogurt. If you can not find it, your favorite plain yogurt should work fine here.
- Orange blossom water is most commonly used in Middle Eastern or Mediterranean cuisine. Try looking for it at markets dedicated to serving these cultures, or in the "world foods" aisle of larger supermarkets. It should also be readily available online.