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.
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.
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 becomes 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 a 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 them again.
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.
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.
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lassi recipe
By Dassana Amit
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
- This recipe can be doubled or tripled.
- 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
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Quick and easy . Could we forgive sugar.:))))
thanks. you can skip sugar and use other sweeteners like maple syrup, jaggery, coconut sugar or palm sugar.
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! Thanks
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.
Amazing lassi… I tried it and it turned out much much better than what’s available in the restaurants. . I always cling onto your site whenever I want to cook veg recipes….
Thanks a lot
thanks triveni and nice to know. welcome ????
Anyone supplying Lassie for party from coimbatore
HI.
It is really very delicious formula.. Please guide me, what preservative we can add to make it more lasting..
thanks.
sohail, i don’t add any preservatives. so don’t know. better to drink it fresh or within 1 day.
Very tasty and refreshing
thanks harveer
Going to try this.
Awesome
Very helpful to us.. super
thanks khushboo
superb
I love lassi n this sweet lassi is awesome my kids also love it.
thanks kavita
this is THE PERFECT LASSI..Nothing can b added or compared with the proceduer. LOVED IT!!
thanks abhishek. glad to know that you liked the lassi recipe.
no lassi is better than what you can get in the Punjab regions of Pakistan and India. there is also a Bangladeshi lassi which is called borhani. it is made with mint leaves (pudina). it is sweet, salty and spicy all at the same time
thanks adnan for sharing this info. i didn’t knew about bangladeshi lassi.
Great blog; very useful recipe.
I’ve been making lassi with:
Yogurt
Ice
Honey
Cinnamon
Maca powder
When I get home I’ll try to make one with pistachio for my dad.
thanks for sharing your variation.
I used to just add some water in to the curd with some Rasna Powder but from now on wards I will follow your recipe. Thank You for sharing it.
welcome sarvesh.
Karachi 1.5.2014 (9.30pm)
———————————-
I make my Lassi salty as sweet lassi becomes high in callories.
I take 1 cup of plain normal Yogurt (Ghar ka jamaya hua Dahi) and
add chilled water from the fridge(125ml) and put them into a blender
and add a pinch of salt and start the blender for 30 seconds and
Voila the Lassi is ready to serve in a tall glass of 325ml and if needed
add a couple of cubes of Ice
thanks raza for sharing the salty lassi recipe. at home, we also make it same way but very rarely. some people like sweet lassi and some like salty lassi. you can also add roasted cumin powder and some mint leaves.
woaw
my all time favorite and temting wonderful clicks
good.
I have been to North India during the holidays, and my family and I always drank lassis! We love it! So I will try this recipe tomoworrow morning (I live in Paris). Thanks 😉
thanks and welcome.
I always like lassi but I use to make lassi with easy recipie I use to put yugurt ,water ,mik and some icecubes in blender and blend it it is also very yummy but not too heavy espaccially if you drink in ramadan for sehar you will stay fresh also try this
the lassi recipe you have shared is the way many people make it. but this lassi recipe will be more filling.
no its not more filling then the main recipie because she has said that it is so heavy because of white butter and some nuts are also added
yummy
its very yummy as dassana amit says its heavy not at all thanks aroma khan for sharing it
I had lassi in my childhood days when we came to north india tour every year.
But i really missed now.Surely will try and mail u.
The hand blender which u keep near the lassi is called as maththu in tamil(already mentioned
in my previous mail)is used to prepare butter.
Thanks dassana
priya, you can use the hand blender also to make the lassi. in punjabi language we call it ‘madhani’ and traditionally at homes lassi is made using hand blenders only.
How captivating! How intoxicating!
Lovely recipe and oo-la-la pictures 🙂
I can’t wait to try this. All the Indian restaurants by me serve mango lassi, and I’m not a big mango fan, so its great to try this in another flavor.
mango lassi is delicious.
applied same recipe.. it was good but we can add some more dryfruits like chironji/charoli to make it more delicious.. but thanks for sweet recipe
yes one can add more dry fruits in the lassi.
It is very yummy recipe ………………I liked sooo much and want to ask about some more sweet dish Please if you can?????????
thanks fatima. you can see the categories or search in google search bar for sweet recipes.
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!