Here’s the recipe my family uses. We tried to make it taste as close to
the lhassi we got at a local Indian restaurant as possible. The biggest
difference between our two recipes is that this one has rosewater in it.
3/4 tsp. rosewater
4 tbsp. sugar (minimum)
1/3 cup yoghurt
milk ( to make two cups of liquid )
Blend (without mango pit and skin of course!) and serve over ice.
Yield: 2 servings