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Lassi Recipe | Sweet & Salted Lassi

Lassi

Lassi is a traditional Indian yogurt-based drink known for its refreshing, creamy texture and versatility in both sweet and savory forms. It is commonly enjoyed as a cooling beverage during hot weather and is popular across North India, especially in Punjab.
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Prep Time 8 minutes
Total Time 8 minutes
Servings: 4 servings
Course: Drinks
Cuisine: Indian
Calories: 1180
Ingredients Equipment Method Notes

Ingredients
  

  • Plain yogurt curd: 1½ to 2 cups (350–480 grams)
  • Milk: ½ to ¾ cup 120–180 ml or water (adjust for consistency)
  • Sugar: 3 to 4 tablespoons 36–50 grams, or to taste
  • Cardamom powder: ¼ to ½ teaspoon 1–2.5 grams
  • Saffron strands: 1 pinch about 5–6 strands, soaked in warm milk if using
  • Rose water: ½ to 1 teaspoon optional
  • Ice cubes: 4–6 optional, for extra chill
  • Chopped nuts e.g., pistachios, almonds: 1 to 2 tablespoons (10–20 grams), for garnish

Equipment

  • Blender or food processor (essential for smooth texture)
  • Hand whisk or immersion blender (alternative for frothing)
  • Mixing bowl (if not blending directly)
  • Tall serving glasses

Method
 

  1. Chill the yogurt and milk (or water) in the refrigerator for at least 30 minutes before use to ensure a cold drink.
  2. If using saffron, soak 5–6 strands in 2 tablespoons of warm milk for 10 minutes to release color and flavor.
  3. Add yogurt, milk (or water), sugar, cardamom powder, and rose water (if using) to a blender.
  4. Blend on high speed for 2–3 minutes until the mixture is smooth, thick, and frothy on top.
  5. Taste and adjust sweetness or consistency—add more sugar for sweetness, more milk/water for thinness, or ice for chill.
  6. Pour into chilled serving glasses. If desired, top with a dollop of whipped cream, malai (thick cream), or a sprinkle of cardamom and chopped nuts.
  7. Serve immediately, ideally chilled.

Notes

Safety Notes:
Use fresh, pasteurized yogurt to avoid foodborne illness.
Ensure all utensils and containers are clean to prevent contamination.
If using raw eggs (not in this recipe), avoid if pregnant or immunocompromised.
Substitutions:
Use canned mango pulp (1 cup) instead of fresh mangoes for mango lassi.
Replace sugar with honey, maple syrup, or stevia for different sweeteners.
Use plant-based yogurt for a vegan version (though texture may vary).
Substitute rose water with a few drops of vanilla extract or omit entirely.
Storage:
Store in an airtight container in the refrigerator for up to 24 hours.
Do not freeze, as it may separate and alter texture.
Pro Tips:
For a thicker lassi, use full-fat yogurt and reduce the amount of milk or water.
Chilling all ingredients beforehand ensures a refreshing, frosty drink.
A small amount of cream or malai adds richness and a luxurious mouthfeel.
For a frothy top, blend longer or use a whipper blade in the mixer.
This recipe is gluten-free, vegetarian, and suitable for those following a dairy-inclusive diet.
It can be made ahead and stored chilled for up to a day, though best enjoyed fresh.