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71 Comments

  1. So refreshing & simple to make. Try them all. Can’t decide best one. Have fun experimenting.5 stars

  2. So I made both the salty and the sweet lassi for a small potluck. While there were more takers for the sweet lassi, the salty lassi was also delicious.

    I also added a bit of ginger to the salt variant and it tasted good. Thanks for sharing these traditional lassi recipes.5 stars

  3. 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

    1. 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.

  4. 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 lot5 stars

  5. HI.
    It is really very delicious formula.. Please guide me, what preservative we can add to make it more lasting..
    thanks.

  6. this is THE PERFECT LASSI..Nothing can b added or compared with the proceduer. LOVED IT!!5 stars

  7. 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

  8. 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.5 stars

  9. 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.5 stars

  10. 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

    1. 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.

  11. 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 😉

      1. 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

          1. 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

        1. its very yummy as dassana amit says its heavy not at all thanks aroma khan for sharing it

  12. 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 dassana5 stars

    1. 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.

  13. 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.5 stars

  14. 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

  15. It is very yummy recipe ………………I liked sooo much and want to ask about some more sweet dish Please if you can?????????

  16. 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.

  17. 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

  18. What a delicious looking drink! When the days get hotter here, I’ll be sure to make this 🙂

  19. 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

  20. 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:)

  21. 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..

    1. 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.

  22. 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.

    1. 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.

  23. Love the “madani” the yogurt churner. Your posts always make me want to go to punjab and live there!