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lassi recipe, sweet punjabi lassi recipe | how to make sweet lassi recipe

sweet punjabi lassi recipe with step by step photos – lassi is another cooling and refreshing drink to have in the summers. sweet lassi is quite popular in punjab and north india.

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 salted lassi.

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 punjabi lassi, so that first you have the soft and buttery white butter and then you drink the lassi. this lassi is so heavy that you cannot have any meal or food afterwards. some people also like to have lassi with parathas or with samosa chole chaat.

we often make lassi during hot summers using a wooden hand blender (called as madani, in punjabi language). i do have a mixer and an electric blender, but i prefer to make lassi this way. churning the fresh homemade curd with the traditional indian hand blender has its own charm. lassi made this way tastes different too. there are many variations of lassi like strawberry lassi, masala lassi and fruit lassi recipe.

lassi is specially relished in hot summers because of its cooling properties. for flavoring the lassi, add cardamom powder or rose water. garnish lassi with cardamom powder and some sliced almonds while serving. adding saffron to the lassi is optional.

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. hence this is a light lassi recipe and not a heavy one.

if you are looking for more cooling drinks then do check piyushaam ka panna, watermelon juice, falooda, orange squash and mango lassi recipe.

sweet punjabi lassi recipe below:

5 from 9 votes
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sweet punjabi lassi recipe
prep time
10 mins
total time
10 mins
 

lassi recipe - sweet punjabi lassi flavored with cardamom powder and saffron.

course: Beverages
cuisine: north indian, Punjabi
servings: 2 glasses
calories: 384 kcal
author: dassana amit
ingredients (1 cup = 250 ml)
  • 2 cups chilled fresh curd (dahi or yogurt)
  • 1.5 to 2 cups chilled water or milk or half-half of both water and milk
  • 10 to 12 tablespoons sugar or add as per taste
  • 1 teaspoon cardamom powder or 2 tsp rose water
  • a few strands of saffron (kesar), optional
  • 6 to 8 ice cubes, optional
  • 1 to 2 tablespoons chopped or sliced dry fruits, optional
how to make recipe
  1. in a mortar, take 8 to 10 cardamom pods and crush them. remove the husk and crush the seeds. crush to a fine powder.
  2. in a bowl or pan, take 2 cups fresh chilled yogurt. i used homemade curd.
  3. with a madani or blender or wired whisk just mix the curd till it become smooth.
  4. the curd should be smooth before you add other ingredients to it.
  5. add 10 to 12 tbsp sugar or as required.
  6. then add 2 cups chilled water. you can also add 2 cups chilled milk, instead of water. the consistency of this lassi is neither thin nor thick. if you want a thick lassi, then add 1 to 1.5 cups water.
  7. now churn the madani in the lassi mixture.
  8. keep on churning till the sugar dissolves and you see a nice frothy layer on top. you can also use an immersion blender for the same. another way is to add everything in a blender jar and blend till smooth.
  9. now add 1 tsp of the crushed cardamom powder and a few saffron strands. as a substitute for cardamom powder, you can also add 2 tsp of rose water. you can also skip all the flavoring ingredients, if you don't have any.
  10. just mix with the madani again. add ice cubes and mix again.
  11. pour lassi in tall glasses and serve. if you want, you can also top the lassi with 1 to 2 tbsp of malai (cream which collect on top of milk) or 1 to 2 tbsp of unsalted white butter/makhan.
  12. garnish lassi with a pinch or two of cardamom powder, 2 to 3 saffron strands or chopped dry fruits. serve sweet punjabi lassi immediately.
recipe notes
  1. this punjabi lassi recipe can be doubled or tripled.
  2. if you want then you can store the lassi in fridge for 1-2 days. no need to add ice cubes, if you plan to store lassi in fridge.

this approximate nutrition info is per serving (glass) of lassi:

Nutrition Facts
sweet punjabi lassi recipe
Amount Per Serving
Calories 384 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 5g 25%
Cholesterol 31mg 10%
Sodium 122mg 5%
Potassium 379mg 11%
Total Carbohydrates 72g 24%
Sugars 71g
Protein 8g 16%
Vitamin A 4.8%
Vitamin C 1.5%
Calcium 30.2%
Iron 1.5%
* Percent Daily Values are based on a 2000 calorie diet.


step by step punjabi sweet lassi recipe:

1. in a mortar, take 8 to 10 cardamom pods and crush them. remove the husk and crush the seeds.

2. crush to a fine powder.

3. in a bowl or pan, take 2 cups fresh chilled yogurt. i used homemade curd.

4. with a madani or blender or wired whisk just mix the curd till it become smooth.

5. the curd should be smooth before you add other ingredients to it.

6. add 10 to 12 tbsp sugar or as required.

7. then add 2 cups chilled water. you can also add 2 cups chilled milk, instead of water. the consistency of this lassi is neither thin nor thick. if you want a thick lassi, then add 1 to 1.5 cups water.

8. now churn the madani in the lassi mixture.

9. keep on churning till the sugar dissolves and you see a nice frothy layer on top. you can also use wired whisk or an immersion blender for the same. another way is to add everything in a blender jar and blend till smooth.

10. here you see a good frothy layer on top.

11. now add 1 tsp of the crushed cardamom powder and a few saffron strands. as a substitute for cardamom powder, you can also add 2 tsp of rose water. you can also skip all the flavoring ingredients, if you don’t have any.

12. just mix with the madani again.

13. add ice cubes and mix again.

14. pour lassi in tall glasses and serve. if you want, you can also top the lassi with 1 to 2 tbsp of malai (cream which collect on top of milk) or 1 to 2 tbsp of unsalted white butter/makhan. you can also garnish with a pinch or two of cardamom powder, 2 to 3 saffron strands or chopped dry fruits.

15. serve sweet punjabi lassi immediately. some people store the lassi in refrigerator for 1-2 days also. if you plan to keep lassi in refrigerator then avoid adding ice cubes.




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This post was last modified on May 15, 2017, 11:19 am

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