Lassi is a refreshing and cooling traditional Indian drink that is made using yogurt as its base ingredient. I am sharing 11 ways to make lassi recipes – Sweet, Mango, Rose, Paan, Chocolate, Strawberry, Savory, Aam Panna, Kesar Pista, Makhana, and Tender Coconut flavor.
Lassi (pronounced luh-ssi) is a very popular North Indian summer drink that is made using yogurt as its base ingredient.
It is a traditional Punjabi drink that has now become popular all over the world. Lassi Drink is served in most Punjabi homes for everyday breakfast and you will also find it on the menu of most Noth Indian restaurants and Dhabas (roadside eateries).
The texture of this traditional yogurt drink is thick, smooth, and creamy and it can be made both sweet and savory. It can either be kept simple and flavored with only sugar or you can make many variations by adding seasonal fruit purees or other ingredients to it.
Don’t confuse Lassi with Chaas (Spiced Buttermilk). Although both these drinks are made using yogurt as their main ingredients, they are very different from each other. Lassi is thick and creamy while buttermilk is thin and watery. Buttermilk is always savory while lassi is mostly sweet but can be made savory too.
Traditionally lassi was churned using a wooden churner called madani, but you can use a wire whisk to make it.
In today’s post, I am sharing 11 ways to make this popular Indian beverage. Do try the classic sweet lassi first and then go ahead and try all the variations. Tell me your favorite flavor in the comments.
Pro Tips By Neha
Use plain yogurt to make the lassi. Most Indian homes make fresh yogurt (homemade curd) every day and that is best to make lassi but you can definitely use store-bought yogurt to make it. Try to get the yogurt from an Indian grocery store for an authentic taste. Having said that, make it with any plain yogurt that is easily available, it will taste delicious nonetheless.
Never use a blender to blend the yogurt. If blended in a blender, yogurt becomes thin and watery and the texture of the lassi will not come out well. Always use a wire whisk or a wood churner to churn the yogurt.
If making fruity lassi, you can grill the fruits before pureeing them for a delicious depth of flavor.
The consistency of this drink is like a thin pancake batter. Add more or less water accordingly.
This recipe can be easily doubled or tripled.
How To Make Sweet Lassi
Sweet Lassi or meethi lassi is just plain yogurt mixed with water and sugar. You can lightly flavor it with ground cardamom, rose water, or saffron threads. This version is the most popular of all.
Whisk 1 and ½ cups of chilled plain yogurt in a bowl using a wire whisk until creamy and smooth.
Add 1 cup of chilled water, ¼ cup sugar, and ½ teaspoon cardamom powder and whisk vigorously until the mixture is frothy and the sugar is dissolved.
Pour it into serving glasses and add a few ice cubes to each glass. Garnish with slivered nuts and dried rose petals and serve immediately.
Tip – Keep a thick layer of malai (fresh cream from boiled milk) on top of the lassi to make it even more indulgent. This is how it is served at most sweet shops in India.
Serving Suggestions
Lassi is traditionally served chilled in tall glasses with a topping of thick malai (cream) from the homemade yogurt. Some people also top it with freshly made white butter (safed makhhan). You can serve it in your regular glasses too, with or without the malai or makhan.
It is great to pair with spicy food as it balances the heat. I like to serve it with stuffed parathas like Aloo Paratha, Gobi Paratha, Keema Paratha, etc for a hearty meal.
Lassi can also be served with snacks like Samosa, Kachori, Bread Pakora, or with any Indian meal.
This drink is quite filling and can be served on its own too.
Storage Suggestions
Punjabi Lassi will last in the fridge for 1-2 days when stored properly in a sealed glass container. Do not add Ice cubes if you are planning to refrigerate.
Whisk the yogurt using wire whisk until smooth and creamy.
Add water, sugar, and cardamom powder and whisk vigorously until the mixture is frothy and the sugar is dissolved.
Pour the lassi in serving glasses.
Add a few ice cubes to each glass. Garnish with slivered nuts and dried rose petals and serve chilled.
Video
Notes
Use a wire whisk, a fork, or a madhani, and avoid using a blender to churn the yogurt. By doing so, the texture of the yogurt will be creamy and thick.MangoLassi – Add 2 cups peeled and cubed mango pieces to a blender and blend until smooth. You can also use canned mango puree instead of fresh mangoes. Whisk 2 cups of chilled plain yogurt in a bowl until creamy and smooth.Stir in pureed mango, 2 cups chilled milk, 2 teaspoon sugar, and ½ teaspoon cardamom powder, and whisk vigorously until creamy and frothy. Pour it into serving glasses. Garnish with saffron strands, almond and pistachio slivers, and mint leaves. Serve chilled.StrawberryLassi – Add 2 cups of chopped strawberries to a blender and blend until smooth. Whisk 2 cups of chilled plain yogurt in a bowl until creamy and smooth.Stir in strawberry puree, 1 cup of chilled water, and 2 tablespoons of honey, and whisk vigorously until smooth, creamy and frothy. Pour it into glasses and serve chilled. You can add a few ice cubes to each glass too.RoseLassi – Whisk 1 and ½ cups of chilled plain yogurt in a bowl until creamy and smooth.Add 1 cup of chilled water, 4 tablespoons of rose syrup, 2 tablespoon gulkand, and sugar to taste to the bowl and whisk vigorously until smooth, creamy, and frothy.Pour it into serving glasses. Garnish with rose petals and serve chilled.ChocolateLassi – Add 2 tablespoon milk, 2 tablespoons of condensed milk, and 50 g Cadbury’s chocolate (broken into small pieces) to a pan and cook on medium heat until the chocolate is melted and the mixture is smooth. Remove the pan from the heat and let the mixture cool down.Whisk 1 and ½ cups of chilled plain yogurt in a bowl until creamy and smooth. Stir in 1 cup of chilled water, and ¼ cup sugar and whisk until the mixture is frothy and the sugar is dissolved. Add the chocolate mixture to the bowl and stir until combined. Pour it into glasses and add a few ice cubes to each glass. Garnish with chocolate curls. Serve chilled.MakhanaLassi – Add ½ cup makhana to a blender and blend until they break into small pieces.Whisk 1 and ½ cups of chilled plain yogurt in a bowl until creamy and smooth. Add 1 cup chilled water, and ¼ cup sugar to the bowl and whisk until the mixture is frothy and the sugar is dissolved.Add the broken makhana, 4-5 tulsi leaves (torn into small pieces), and 2 tablespoons of chironji to the bowl and stir until combined. Pour it into glasses and add a few ice cubes to each glass. Garnish with chironji and mint leaves. Serve chilled.Kesar PistaLassi – Soak 1 pinch saffron in 2 tablespoons of warm milk for 2-3 hours.Add saffron soaked in milk, 15-20 unsalted pistachios, and ¼ cup milk to a blender and blend to make a coarse paste.Whisk 1 and ½ cups of chilled plain yogurt in a bowl until creamy and smooth. Stir in 1 cup chilled water, and ¼ cup sugar and whisk until the mixture is frothy and the sugar is dissolved.Add the pistachio mixture to the bowl and stir until combined. Pour it into glasses and add a few ice cubes to each glass. Serve chilled.Tender CoconutLassi – Add malai and water from one tender coconut to a blender and blend to make a coarse paste.Whisk 1 and ½ cups of chilled plain yogurt in a bowl until creamy and smooth. Add 1 cup chilled water, and ¼ cup sugar to the bowl and whisk until the mixture is frothy and the sugar is dissolved.Add the coconut mixture to the bowl and stir until combined. Pour it into glasses and add a few ice cubes to each glass. Garnish with tender coconut bits and lime zest. Serve chilled.SavoryLassi – Whisk 2 cups of chilled plain yogurt in a bowl until creamy and smooth.Add 1 cup chilled water, 1 teaspoon black salt, ½ teaspoon roasted cumin powder, and 5-6 mint leaves (torn into small pieces) and whisk until the mixture is frothy.Pour it into glasses and add a few ice cubes to each glass. Garnish with mint leaves and serve chilled.Aam PannaLassi – Cook ½ cup green mangoes with ¼ cup water until tender.Add the cooked green mangoes, 5-6 mint leaves, ¼ teaspoon roasted cumin powder, ½ teaspoon black salt, and ¼ cup water to a blender and blend until smooth. Whisk 1 and ½ cups of chilled plain yogurt in a bowl using a wire whisk until creamy and smooth.Stir in 1 cup chilled water, and ¼ cup sugar and whisk until the mixture is frothy and the sugar is dissolved. Add the mango mixture to the bowl and whisk until combined. Pour it into glasses and add a few ice cubes to each glass. Serve chilled.PaanLassi – Add 2 paan leaves (torn into small pieces), 2 tablespoon gulkand, 1 teaspoon fennel seeds, and 2 whole green cardamoms and ¼ cup water to a blender and blend to make a coarse paste.Whisk 1 and ½ cups of chilled plain yogurt in a bowl until creamy and smooth. Stir in 1 cup chilled water, and ¼ cup sugar and whisk until the mixture is frothy and the sugar is dissolved.Add the paan mixture to the bowl and stir until combined. Pour it into glasses and add a few ice cubes to each glass. Garnish with tutti frutti and serve chilled.
Prepared the Paan Lassi. It was delicious. Loved the same.