lassi is another cooling and refreshing drink to have in the summers. i make lassi often at home.
till now i have only been making both lassi & chaas with curd and not vegan curd. for the second time tonight i will be making vegan cashew yogurt. i keep my fingers crossed that it does not get spoilt like last time.
last time it was a horrible disaster… so much so that i did not even feel like making the cashew yogurt again. i kept on postponing….
the hubby who has studied in punjab says that in punjab, lassis are served in huge glasses. on top of the glasses they add 2-3 tbsp of white butter/makhan. and mind you the lassis are very thick.
a spoon is also served with the lassi, so that first you have the soft and buttery white butter and then you drink the lassi. this lassi is soooooo heavy that you cannot have any meal or food afterwards.
i have not added any cream or makhan…. also i have added water to the curd while blending it. you have the option to add milk or water.
so this sweet punjabi lassi which i make at home is not heavy and very light. now why i am calling this a sweet lassi. aren’t lassis always sweet?….
the answer is no….. there are salty lassis too and i know some of my friends who just love salty lassis.
for flavoring the lassi, add cardamom powder or rose water.
garnish with cardamom powder and some sliced almonds while serving. adding saffron to the lassi is optional.
sweet punjabi lassi recipe details are below:
- 1.5 cups yogurt/curd
- 7-8 tsp sugar
- ½ cup water or cold milk
- ½ tsp cardamom powder
- 1 pinch saffron (optional)
- 6-7 almonds, chopped or sliced (optional)
- 1 tsp rose water (optional)
- ice cubes while serving the lassi
- take the yogurt, cardamom powder, water and sugar in a blender.
- blend till the yogurt is evenly blended.
- don’t over do as then you will get butter floating on top.
- serve in tall glasses.
- add crushed ice cubes, garnish with some cardamom powder and sliced almonds.
- serve
- you can also chill the lassi and then serve.
{ 19 comments… read them below or add one }
i love punjabi lassi
dassana ji, you are just too good, all your receipes are so well expalined and directed step by step, cooking looks very easy and simple .and thanks for all the mouth watering receipes .your almond milk recipe gets a five star.
thanks sandhya.
Its wonderful, I live in jeddah ( Saudi Arabia ) and here The holy city Makkah is near so we I visit with all my family members every alternate day there.Due to huge crowd it’s difficult to purchase meals every time. The iftar recipes section helped me a lot as we are in fasting and we cant taste anything but the method and quantity you have given is perfect for us .I made lot of iftar recipes, believe me all were great in taste…Thank you so much
thats great nishath. also thanks for making the iftar recipes.
What a delicious looking drink! When the days get hotter here, I’ll be sure to make this
hey do try… it is really good
This looks scrumptious!
Love the lassi.
I belong to typical punjabi family where salty lassi is important part of afternoon meal…sweet lassi is a divine in summers …….thanks for sharing
welcome kavita
love the pictures! I’ve had my share of lassis growing up in summer. The coconut milk yogurts makes great lassis now esp with the spices to mask any coconut flavor. that matki and churner remind me of my nani:)
Very yummy n delicious
i like sweet lassi a lot..yummy..i usually make it with no water added..also i request u to post some easy icecream recipes soon so that i make a few of them before the summers bid us goodbye..
yes suhani…. an easy mango ice cream is in the upcoming post soon….may be the next post if i get time as it has step by step pics.
even i make the lassi sometimes with no water added.
I don’t mind skipping a meal for that luscious glass of lassi topped with Makkhan:)
Do they get the best tasting milk in Delhi an Punjab? I was at Delhi Airport one time at a stopover and got to taste some great milk my friend had brought for us.
they have a lot of diaries in punjab and in delhi too. i think the milk you must have had must not be packet ones but fresh cow’s or buffalo’s milk.
back home in delhi, my in-laws don’t buy packet milk. they get the milk from a buffalo diary and the buffaloes are not tortured etc, at least in this diary. the milk is really thick and sweet. plus the malai that floats on top of the milk, is such a thick layer of malai. my mil collects this malai and makes makhan and ghee of it. in bangalore and pune where i have stayed, not to forget mumbai too…. i have never ever seen such a type of milk.
also i have to mention here the cow’s milk we had in the isckon temple hotel in vrindavan…. such a heavenly taste and a subtle sweetness. i was thinking i have landed in the heavens and this is a heavenly milk… we saw their gaushalas also and they take a good loving care of the cows…. probably this must be the reason for such an awesome milk.
Quite tempting and inviting I liked the mud pot in the first pic.
Love the “madani” the yogurt churner. Your posts always make me want to go to punjab and live there!