In a blender, add 200 grams of fresh raspberries, 500 grams of chilled plain yogurt (dahi), 100 grams of sugar, and a pinch of salt. You can adjust the sugar according to your taste preference.
Blend the mixture until smooth and creamy. If the lassi is too thick, add 100-200 ml of chilled water or milk to adjust the consistency.
Pour the raspberry lassi into serving glasses.
Garnish with a few fresh raspberries and a sprig of mint leaves (optional).
Serve the raspberry lassi chilled.