lassi recipe

Lassi recipe With step by step photos – Sweet Lassi is another cooling and refreshing drink to have in the summers. It 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.

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lassi recipe, sweet lassi recipe

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 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:

Lassi is especially relished in hot summers because of its cooling properties. For flavoring, you can add cardamom powder or rose water. Garnish it 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.

How to make lassi

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

cardamom for sweet Punjabi lassi recipe

2. Crush to a fine powder.

cardamom for sweet Punjabi lassi recipe

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

curd for sweet Punjabi lassi recipe

4. With a madani or blender or wired whisk just mix the curd till it becomes smooth.

whisk curd for sweet lassi recipe

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

curd for sweet Punjabi lassi recipe

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

sugar for sweet Punjabi lassi recipe

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.

water for sweet Punjabi lassi recipe

8. Now churn the madani in the lassi mixture.

making Punjabi lassi recipe

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

preparing Punjabi lassi recipe

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

making Punjabi sweet lassi recipe

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.

cardamom for sweet lassi recipe

12. Just mix with the madani again.

making Punjabi lassi recipe

13. Add ice cubes and mix them again.

ice cubes for sweet lassi recipe

14. Pour lassi in tall glasses and serve. If you want, you can also top with 1 to 2 tbsp of malai (cream which collects 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.

sweet lassi, lassi recipe, Punjabi sweet lassi

15. Serve sweet lassi immediately. Some people store it in the refrigerator for 1-2 days also. If you plan to keep it in the refrigerator then avoid adding ice cubes.

lassi recipe

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lassi recipe

4.83 from 28 votes
Sweet Punjabi lassi flavored with cardamom powder and saffron.
lassi recipe, sweet lassi recipe, punjabi lassi recipe
Author:Dassana Amit
Prep Time:10 mins
Total Time:10 mins
Course:beverages & drinks
Cuisine:north indian,punjabi
Diet:vegetarian
Servings (change the number to scale):2 glasses
(1 CUP = 250 ML)

Ingredients

  • 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 , optional
  • 6 to 8 ice cubes, optional
  • 1 to 2 tablespoons chopped or sliced dry fruits, optional

Instructions

  • In a mortar, take 8 to 10 cardamom pods and crush them. Remove the husk and crush the seeds. Crush to a fine powder.
  • In a bowl or pan, take 2 cups fresh chilled yogurt. I used homemade curd.
  • With a madani or blender or wired whisk just mix the curd till it become smooth.
  • The curd should be smooth before you add other ingredients to it.
  • Add 10 to 12 tbsp sugar or as required.
  • 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.
  • Now churn the madani in the lassi mixture.
  • 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.
  • 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.
  • Just mix with the madani again. Add ice cubes and mix again.
  • Pour lassi in tall glasses and serve. If you want, you can also top it with 1 to 2 tbsp of malai (cream which collect on top of milk) or 1 to 2 tbsp of unsalted white butter/makhan.
  • Garnish with a pinch or two of cardamom powder, 2 to 3 saffron strands or chopped dry fruits. Serve sweet punjabi lassi immediately.

Notes

  1. This recipe can be doubled or tripled.
  2. If you want then you can store it in fridge for 1-2 days. No need to add ice cubes, if you plan to store lassi in fridge.

Nutrition Info (approximate values)

Nutrition Facts
lassi recipe
Amount Per Serving
Calories 384 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 31mg10%
Sodium 122mg5%
Potassium 379mg11%
Carbohydrates 72g24%
Sugar 71g79%
Protein 8g16%
Vitamin A 240IU5%
Vitamin C 1.2mg1%
Calcium 302mg30%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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66 comments/reviews

  1. Quick and easy . Could we forgive sugar.:))))5 stars

    • thanks. you can skip sugar and use other sweeteners like maple syrup, jaggery, coconut sugar or palm sugar.

  2. Hi Just would like to check do you really mean 12 tablespoons of sugar (tbsp) or 12 teaspoons (tsp)? 12 tablespoons seems an awful lot for 4 cups of liquid! Thanks5 stars

    • lou, its 10 to 12 tablespoons. curd is sour and so less sugar won’t make it sweet. however you can always add sugar as per your taste buds. so you can even add 4 to 5 tablespoons and see if it works for you.