Sweet Lassi (Indian Yogurt Drink)

4.67 from 6 votes

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.

Here are some more summer drinks that you may like – Sattu Drink, Aam Panna, Hyderabadi Badam Ka Hareera, Aamras, and Masala Chaas.

Sweet lassi served in a glass.
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About This Recipe

Lassi (pronounced luh-ssi) is a very popular North Indian summer drink that is made using yogurt as its base ingredient. It is cooling, refreshing, and great for your gut because of the probiotic properties of the yogurt.

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.

Health Benefits Of Lassi

Lassi has many health benefits. Since it is made from yogurt it contains healthy gut-friendly bacteria called lactobacilli which lubricates the intestine and aid digestion.

It prevents stomach-related problems like bloating and is also a good source of probiotics.

It is rich in calcium and is an excellent way to make your bones stronger.

Moreover, it also helps in boosting the immune system as it contains lactic acid and vitamin D.

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.

Yogurt whisked in a bowl.

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.

Water, sugar and cardamom powder added to the bowl.
Mixture whisked until frothy.

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.

Ready sweet lassi.

Variations Of Lassi

You can make many variations of the classic sweet lassi. I am listing down a few sweet versions and a savory version below.

Mango – Nicely frothed with fresh dollops of yogurt, ripe mango pulp, sugar, cardamom powder, and heaps of ice cubes, this easy-to-make Indian drink is a soothing delight. Check out the detailed Mango Lassi recipe here.

Mango lassi served in a glass.

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 immediately.

Strawberry – The favorite drink of North India during summers and even otherwise, Strawberry Lassi is a fruity, fresh and sweet variation. Check out the detailed Strawberry Lassi recipe here.

Strawberry lassi served in a glass.

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 tablespoon honey, and whisk vigorously until smooth, creamy and frothy.

Pour it into glasses and serve immediately. You can add a few ice cubes to each glass too.

Rose – It is a delicious twist on the traditional one and is flavored with rose syrup to give it a nice pink hue and a refreshing taste. It is a perfect drink to serve for breakfast or for an evening snack. Check out the detailed Rose Lassi recipe here.

Rose lassi served in a glass.

Whisk 1 and ½ cups of chilled plain yogurt in a bowl until creamy and smooth.

Add 1 cup of chilled water, 4 tablespoon 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 immediately.

Chocolate Lassi – Loaded with chocolaty flavors, this lassi is a delicious treat.

Chocolate lassi served in a glass.
Chocolate lassi steps.

Add 2 tablespoon milk, 2 tablespoon 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 immediately.

Makhana Lassi – Makhana or Fox Nuts are loaded with calcium and have an earthy taste. They pair very well with yogurt in this Makhana Lassi.

Makhana Lassi served in a glass.
Makhana Lassi Steps.

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 tablespoon 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 immediately.

Kesar Pista Lassi – This variation of lassi has rich flavors and textures from saffron and pistachios.

Kesar pista lassi served in a glass.
Kesar Pista Lassi Steps.

Soak 1 pinch saffron in 2 tablespoon 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 immediately.

Tender Coconut Lassi – This drink is super cooling and refreshing. With bits of tender coconut coming in each sip, it’s a delight to sip on hot summer days.

Tender coconut lassi served in a glass.
Tender Coconut Lassi Steps.

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 immediately.

Savory Lassi – Lassi is mostly made sweet but if you are not a sweet person, then try this salted lassi. Salty lassi is also called masala lassi.

Savory lassi served in a glass.
Savory Lassi Steps.

Whisk 2 cups of chilled plain yogurt in a bowl until creamy and smooth.

Add 1 cup chilled water, 1 teaspoon black salt (kala namak), ½ teaspoon roasted cumin powder, and 5-6 mint leaves (torn into small pieces) and whisk until the mixture is frothy. You can also add a pinch of black pepper powder to this masala lassi.

Pour it into glasses and add a few ice cubes to each glass. Garnish with mint leaves and serve chilled.

Aam Panna Lassi – This version has the tangy and sweet flavors of aam panna drink.

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 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 immediately.

Paan Lassi – Paan or Betel Nut leaves are very popular in India and they are stuffed with gulkand, fennel seed, cardamom, etc to make Meetha Paan. This lassi is full of Meetha Paan flavors which you will definitely love.

Paan lassi served in a glass.
Paan lassi steps.

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 immediately.

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.

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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 recipe - Sweet, Mango, Rose, Paan, Chocolate, Strawberry, Savory, Aam Panna, Kesar Pista, Makhana, and Tender Coconut flavor.
4.67 from 6 votes

Indian Lassi Drink Recipe (11 Ways)

Sweet Lassi is a refreshing and cooling traditional Indian drink that is made using yogurt as its base ingredient.
Prep: 2 minutes
Cook: 3 minutes
Total: 5 minutes
Servings: 3 people

Ingredients 

  • 1 and ½ cups plain yogurt (chilled)
  • 1 cup water (chilled)
  • ¼ cup sugar
  • 1 teaspoon cardamom powder
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Instructions 

  • 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.

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.
Mango Lassi – 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.
Strawberry Lassi – 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.
Rose Lassi – 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.
Chocolate Lassi – 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.
Makhana Lassi – 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 Pista Lassi – 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 Coconut Lassi – 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.
Savory Lassi – 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 Panna Lassi – 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.
Paan Lassi – 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.

Nutrition

Calories: 141kcal, Carbohydrates: 23g, Protein: 4g, Fat: 4g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 16mg, Sodium: 61mg, Potassium: 198mg, Fiber: 1g, Sugar: 22g, Vitamin A: 121IU, Vitamin C: 1mg, Calcium: 153mg, Iron: 1mg
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