{"id":197780,"title":"Slan\u00e9 lass\u00ed po indicku","modified":"2026-10-31T17:26:09+01:00","plain":"Mimo\u0159\u00e1dn\u011b osv\u011b\u017euj\u00edc\u00ed slan\u00e9 jogurtov\u00e9 lassi dochucen\u00e9 \u010dernou sol\u00ed a pra\u017een\u00fdm \u0159\u00edmsk\u00fdm km\u00ednem\n\n\n\nUprost\u0159ed l\u00e9ta v Pa\u0148d\u017e\u00e1bu, kdy\u017e se teplota vzduchu bl\u00ed\u017e\u00ed 40\u00a0\u00b0C, m\u016f\u017ee velk\u00e1 sklenice n\u00e1poje vychlazen\u00e9ho v hlin\u011bn\u00e9 n\u00e1dob\u011b p\u016fsobit t\u00e9m\u011b\u0159 jako l\u00e9k: chlad\u00ed na rtech, na jazyku je kr\u00e9mov\u00fd a zdob\u00ed ho lehk\u00e1 p\u011bna, kter\u00e1 se chv\u011bje, ale neopad\u00e1v\u00e1. \n\n\n\nHned vedle ud\u00e1v\u00e1 d\u0159ev\u011bn\u00e9 madhani rytmus v hlin\u011bn\u00e9m hrnci; zkysl\u00e9 ml\u00e9ko se \u0159ed\u00ed vodou a z pohybu, chladu a fermentovan\u00e9ho ml\u00e9ka se rod\u00ed n\u00e1poj. Pokud \u010dtete tento \u010dl\u00e1nek, jeho chu\u0165 zn\u00e1te a ur\u010dit\u011b nebudete zklaman\u00ed.\n\n\n\nJako dezert vyzkou\u0161ejte gulab jamun\n\n\n\nCo je lassi?\n\n\n\nSlovo lassi poch\u00e1z\u00ed z pa\u0148d\u017e\u00e1bsk\u00e9ho lass, co\u017e znamen\u00e1 \u201esm\u011bs\u201c, a na t\u00e9to jednoduch\u00e9 definici z\u00e1le\u017e\u00ed. Tradi\u010dn\u00ed pa\u0148d\u017e\u00e1bsk\u00e9 lassi nen\u00ed tekut\u00fd dezert, do kter\u00e9ho se jen p\u0159id\u00e1 jogurt. \n\n\n\nJe to sm\u011bs plnotu\u010dn\u00e9ho b\u00edl\u00e9ho jogurtu, studen\u00e9 vody, kostek ledu a dochucovadel, stloukan\u00e1 tak dlouho, a\u017e vznikne vydatn\u00fd, ale tekut\u00fd n\u00e1poj. \n\n\n\nP\u0159i dne\u0161n\u00ed p\u0159\u00edprav\u011b hraj\u00ed kostky ledu d\u016fle\u017eitou roli: udr\u017euj\u00ed n\u00e1poj studen\u00fd a z\u00e1rove\u0148 postupn\u011b dod\u00e1vaj\u00ed pot\u0159ebnou vodu, p\u0159esto\u017ee led byl dlouho luxusem vyhrazen\u00fdm elit\u00e1m.\n\n\n\nLassi k lahodn\u00e9 ku\u0159ec\u00ed korm\u011b\n\n\n\nNejv\u00edce cen\u011bn\u00fdm z\u00e1kladem je \u010derstv\u00e9 dahi z buvol\u00edho ml\u00e9ka. V cel\u00e9m Pa\u0148d\u017e\u00e1bu je obl\u00edben\u00e9 pro vy\u0161\u0161\u00ed obsah tuku a b\u00edlkovin, d\u00edky nim\u017e m\u00e1 lassi plnou chu\u0165 a p\u0159irozenou sladkost. \n\n\n\nZ tohoto z\u00e1kladu vznikaj\u00ed dv\u011b hlavn\u00ed klasick\u00e9 varianty: meethi, slazen\u00e1 cukrem khand, misri nebo jaggery, n\u011bkdy ovon\u011bn\u00e1 kardamomem \u010di r\u016f\u017eovou vodou; a slan\u00e1 varianta namkeen, \u010dasto s \u010dernou sol\u00ed a pra\u017een\u00fdm \u0159\u00edmsk\u00fdm km\u00ednem.\n\n\n\nKonzistenci ovliv\u0148uj\u00ed tak\u00e9 tradi\u010dn\u00ed pom\u016fcky se specifick\u00fdmi \u00fa\u010dinky. N\u00e1doba kujja nebo matka z por\u00e9zn\u00ed hl\u00edny chlad\u00ed d\u00edky pozvoln\u00e9mu odpa\u0159ov\u00e1n\u00ed a dod\u00e1v\u00e1 jemn\u00fd zemit\u00fd t\u00f3n. \n\n\n\nD\u0159ev\u011bn\u00e9 madhani sm\u011bs jemn\u011b provzdu\u0161\u0148uje, ani\u017e by ji zah\u0159\u00edvalo nebo zpracov\u00e1valo p\u0159\u00edli\u0161 prudce jako vysokoot\u00e1\u010dkov\u00fd mix\u00e9r. Emulze tak z\u016fst\u00e1v\u00e1 zachovan\u00e1, m\u00edsto aby se rozpadla. Lassi se tak\u00e9 odli\u0161uje od n\u00e1poje takra, tedy tradi\u010dn\u00edho podm\u00e1sl\u00ed. \n\n\n\nP\u0159i p\u0159\u00edprav\u011b n\u00e1poje takra se stlouk\u00e1n\u00edm odd\u011bl\u00ed tuk, kter\u00fd se odebere; v lassi z\u016fst\u00e1v\u00e1. Lassi si proto zachov\u00e1v\u00e1 kr\u00e9mov\u011bj\u0161\u00ed konzistenci a onu korunu stabiln\u00ed p\u011bny, kter\u00e1 pat\u0159\u00ed k dob\u0159e p\u0159ipraven\u00e9 sklenici.\n\n\n\nZ pa\u0148d\u017e\u00e1bsk\u00fdch pol\u00ed na stoly elit\n\n\n\nLassi je doma v Pa\u0148d\u017e\u00e1bu, rozlehl\u00e9 zem\u011bd\u011blsk\u00e9 oblasti mezi severoz\u00e1padn\u00ed Indi\u00ed a v\u00fdchodn\u00edm P\u00e1kist\u00e1nem. Zde se ujalo jako osv\u011b\u017euj\u00edc\u00ed n\u00e1poj zem\u011bd\u011blc\u016f, projev pohostinnosti a jednoduch\u00fd zp\u016fsob, jak \u010delit horku. \n\n\n\nNa venkovsk\u00fdch dvorech doprov\u00e1z\u00ed rann\u00ed klap\u00e1n\u00ed madhani o hlin\u011bnou n\u00e1dobu ka\u017edodenn\u00ed ritu\u00e1l: p\u0159\u00edpravu sn\u00eddan\u011b, \u0159ed\u011bn\u00ed zkysl\u00e9ho ml\u00e9ka a p\u0159\u00edpravu na hork\u00fd den.\n\n\n\nMy\u0161lenka \u0159edit zkysl\u00e9 ml\u00e9ko vodou a dochucovat ho je mnohem star\u0161\u00ed ne\u017e dne\u0161n\u00ed n\u00e1zev. Klasick\u00e9 kulin\u00e1\u0159sk\u00e9 tradice ji\u017en\u00ed Asie popisuj\u00ed nap\u0159\u00edklad ghola, jednoduch\u00fd slan\u00fd n\u00e1poj ze zkysl\u00e9ho ml\u00e9ka. \n\n\n\nZmi\u0148uj\u00ed tak\u00e9 rasala \u010di marjika, v nich\u017e se zkysl\u00e9 ml\u00e9ko \u0161leh\u00e1 s cukrem, su\u0161en\u00fdm z\u00e1zvorem a kamennou sol\u00ed, i sattaka, ochucen\u00e9 aromatick\u00fdmi p\u0159\u00edsadami, jako je h\u0159eb\u00ed\u010dek a gran\u00e1tov\u00e9 jablko. Tyto p\u0159\u00edklady p\u0159ipom\u00ednaj\u00ed dlouhou historii fermentovan\u00e9ho ml\u00e9ka, cen\u011bn\u00e9ho pro chu\u0165, podporu tr\u00e1ven\u00ed a pomoc p\u0159i sn\u00e1\u0161en\u00ed horka.\n\n\n\nNa sn\u00edda\u0148ov\u00e9 halwa poori se v\u00e1m bude hodit na\u0161e krupicov\u00e1 halva\n\n\n\nV ka\u017edodenn\u00edm \u017eivot\u011b Pa\u0148d\u017e\u00e1bu pat\u0159\u00ed lassi p\u0159irozen\u011b k vydatn\u00fdm sn\u00eddan\u00edm: halwa poori, chole bhature, nihari, n\u011bkolika samos\u00e1m nebo \u010dap\u00e1t\u00ed \u0161t\u011bd\u0159e pot\u0159en\u00fdm gh\u00ed. \n\n\n\nK po\u0159\u00e1dn\u011b pikantn\u00ed chana masale poslou\u017e\u00ed lassi jako hasi\u010d\n\n\n\nDobr\u00fd naan se s\u00fdrem k sn\u00eddani je opravdov\u00e1 dobrota\n\n\n\nV L\u00e1hauru je zvl\u00e1\u0161\u0165 obl\u00edben\u00e9 p\u0159i suh\u00faru b\u011bhem ramad\u00e1nu, proto\u017ee obsah vody a ml\u00e9\u010dn\u00fdch slo\u017eek spolu s osv\u011b\u017euj\u00edc\u00edm \u00fa\u010dinkem z n\u011bj d\u011blaj\u00ed v\u00fd\u017eivn\u00fd n\u00e1poj p\u0159ed \u00fasvitem. V restaurac\u00edch diaspory se sklenice lassi r\u00e1da pod\u00e1v\u00e1 tak\u00e9 ke ku\u0159eti tikka masala, i kdy\u017e toto spojen\u00ed je sp\u00ed\u0161e modern\u00ed ne\u017e venkovsk\u00e9.\n\n\n\nStolov\u00e1n\u00ed mughalsk\u00fdch elit pravd\u011bpodobn\u011b p\u0159isp\u011blo ke zjemn\u011bn\u00ed tohoto typu ml\u00e9\u010dn\u00e9ho n\u00e1poje. P\u0159\u00edstup k ledu dov\u00e1\u017een\u00e9mu zdaleka, tehdy skute\u010dn\u00e9mu luxusu, z\u0159ejm\u011b umo\u017e\u0148oval pod\u00e1vat d\u016fkladn\u011b vychlazen\u00e9 ml\u00e9\u010dn\u00e9 n\u00e1poje, zat\u00edmco \u0161afr\u00e1n a r\u016f\u017eov\u00e1 voda jim dod\u00e1valy vyt\u0159\u00edben\u011bj\u0161\u00ed v\u016fni. Podle \u00e1jurv\u00e9dy b\u00fdv\u00e1 sladk\u00e9 a hust\u00e9 lassi pova\u017eov\u00e1no za osv\u011b\u017euj\u00edc\u00ed, v\u00fd\u017eivn\u00e9 a posiluj\u00edc\u00ed. \n\n\n\nPokud se p\u0159ipravuje ze zkysl\u00e9ho ml\u00e9ka obsahuj\u00edc\u00edho \u017eiv\u00e9 kultury, m\u016f\u017ee m\u00edt tak\u00e9 probiotick\u00e9 \u00fa\u010dinky a n\u011bkte\u0159\u00ed lid\u00e9, kte\u0159\u00ed \u0161patn\u011b tr\u00e1v\u00ed lakt\u00f3zu, ho mohou l\u00e9pe sn\u00e1\u0161et. \n\n\n\n\u00c1jurv\u00e9da ho v\u0161ak odli\u0161uje od n\u00e1poje takra, kter\u00e9mu p\u0159ipisuje v\u00fdrazn\u011bj\u0161\u00ed l\u00e9\u010div\u00e9 \u00fa\u010dinky. Tradi\u010dn\u011b tak\u00e9 nedoporu\u010duje sladk\u00e9 a hust\u00e9 lassi po z\u00e1padu slunce nebo mimo obdob\u00ed velk\u00fdch veder, proto\u017ee je pova\u017euje za t\u011b\u017eko straviteln\u00e9.\n\n\n\nHlavn\u00ed suroviny na lassi\n\n\n\n\n\n\n\n\nPlnotu\u010dn\u00fd b\u00edl\u00fd jogurt nebo dahi: to je z\u00e1klad. \u010cerstv\u00e9 dahi z buvol\u00edho ml\u00e9ka dod\u00e1v\u00e1 plnost, lehkou nakyslost, p\u0159irozenou sladkost, \u017eiv\u00e9 kultury a dostatek tuku, kter\u00fd pom\u00e1h\u00e1 udr\u017eet p\u011bnu.\n\n\n\nKostky ledu: p\u0159i zde popsan\u00e9 p\u0159\u00edprav\u011b jsou nezbytn\u00e9. V\u00fdrazn\u011b sni\u017euj\u00ed teplotu a p\u0159i pomal\u00e9m t\u00e1n\u00ed \u0159ed\u00ed hust\u00e9 zkysl\u00e9 ml\u00e9ko.\n\n\n\nKardamom nebo r\u016f\u017eov\u00e1 voda: p\u0159id\u00e1vaj\u00ed se podle chuti, a to st\u0159\u00eddm\u011b, aby fermentovan\u00e9 ml\u00e9ko ovon\u011bly, ale nep\u0159ebily jeho chu\u0165.\n\n\n\n\u010cern\u00e1 s\u016fl: kl\u00ed\u010dov\u00e1 surovina pro lassi namkeen, cen\u011bn\u00e1 pro svou miner\u00e1ln\u00ed slanost a charakteristick\u00fd sirn\u00fd t\u00f3n.\n\n\n\nPra\u017een\u00fd \u0159\u00edmsk\u00fd km\u00edn: pra\u017een\u00e1 jeera dod\u00e1v\u00e1 h\u0159ejivost, hloubku a chu\u0165ov\u00fd t\u00f3n spojovan\u00fd s podporou tr\u00e1ven\u00ed, kter\u00fd vyva\u017euje kyselost jogurtu. Ve zcela jin\u00e9m pojet\u00ed tato aromatick\u00e1 intenzita p\u0159ipom\u00edn\u00e1 hov\u011bz\u00ed s \u0159\u00edmsk\u00fdm km\u00ednem.\n\n\n\nSu\u0161en\u00e1 m\u00e1ta: slan\u00fdm variant\u00e1m dod\u00e1v\u00e1 sv\u011b\u017e\u00ed t\u00f3n, obzvl\u00e1\u0161\u0165 v\u00edtan\u00fd uprost\u0159ed l\u00e9ta.\n\n\n\n\nRegion\u00e1ln\u00ed p\u0159\u00edsady maj\u00ed sv\u00e9 m\u00edsto, ale vych\u00e1zej\u00ed z konkr\u00e9tn\u00edch m\u00edstn\u00edch zvyklost\u00ed: malai nebo makhan pro vydatnost typickou pro Amritsar, \u0161afr\u00e1n a mandlov\u00e1 pasta ve variant\u00e1ch z Patialy, khoya nebo peda pro t\u00f3n karamelizovan\u00e9ho ml\u00e9ka v n\u011bkter\u00fdch l\u00e1haursk\u00fdch receptech. I trocha smetany, kterou p\u0159id\u00e1vaj\u00ed v n\u011bkter\u00fdch dom\u00e1cnostech, slou\u017e\u00ed p\u0159edev\u0161\u00edm k tomu, aby byl n\u00e1poj jemn\u011bj\u0161\u00ed.\n\n\n\n\n\n\tPrav\u00e9 indick\u00e9 lassi\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t600 g b\u00edl\u00e9ho jogurtu230 ml vody1 l\u017ei\u010dka \u010dern\u00e9 soli (nebo b\u011b\u017en\u00e9 soli, podle chuti)1.5 l\u017ei\u010dky mlet\u00e9ho pra\u017een\u00e9ho \u0159\u00edmsk\u00e9ho km\u00ednul\u00edstky m\u00e1ty (na ozdobu)kostky ledu (voliteln\u00e9)mlet\u00fd pra\u017een\u00fd \u0159\u00edmsk\u00fd km\u00edn (na posyp\u00e1n\u00ed, voliteln\u00e9)mlet\u00e9 \u010derven\u00e9 chilli (na posyp\u00e1n\u00ed, voliteln\u00e9)ko\u0159en\u00ed chaat (na posyp\u00e1n\u00ed, voliteln\u00e9)\t\n\t\n\t\tP\u0159\u00edpravaPra\u017een\u00fd \u0159\u00edmsk\u00fd km\u00edn p\u0159iprav\u00edte tak, \u017ee sem\u00ednka \u0159\u00edmsk\u00e9ho km\u00ednu opra\u017e\u00edte na mal\u00e9 p\u00e1nvi, dokud se nerozvon\u00ed, a pot\u00e9 je rozemelete v mix\u00e9ru nebo roztlu\u010dete v hmo\u017ed\u00ed\u0159i na pr\u00e1\u0161ek.Dejte jogurt do m\u00edsy, p\u0159idejte vodu, \u010dernou s\u016fl a mlet\u00fd \u0159\u00edmsk\u00fd km\u00edn.\u0160lehejte (m\u00e1selnic\u00ed\/kvedla\u010dkou madhani nebo stoln\u00edm mix\u00e9rem), dokud se nevytvo\u0159\u00ed p\u011bna, pot\u00e9 ochutnejte a podle pot\u0159eby dochu\u0165te.Nalijte do sklenic. Ozdobte m\u00e1tou, podle chuti p\u0159idejte kostky ledu a pod\u00e1vejte dob\u0159e vychlazen\u00e9.Podle chuti posypte trochou pra\u017een\u00e9ho \u0159\u00edmsk\u00e9ho km\u00ednu, mlet\u00e9ho \u010derven\u00e9ho chilli a\/nebo \u0161petkou ko\u0159en\u00ed chaat.\t\n\t\n\t\t\nP\u0159idejte kostky ledu nebo pou\u017eijte dob\u0159e vychlazen\u00fd jogurt a vodu.\nPro je\u0161t\u011b v\u00fdrazn\u011bj\u0161\u00ed chu\u0165 posypte trochou pra\u017een\u00e9ho \u0159\u00edmsk\u00e9ho km\u00ednu, mlet\u00e9ho \u010derven\u00e9ho chilli a malou \u0161petkou ko\u0159en\u00ed chaat.\n\n\t\n\t\n\t\tBoissonsIndienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197780","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=197780"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197780\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/116986"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197780"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197780"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197780"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}