Sweet Lassi Recipe (Refreshing Indian Yogurt Drink)
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Sweet Lassi is a yogurt-based North Indian drink (especially from Punjab) made with curd (yogurt), sugar, and aromatic flavorings such as cardamom or rose water. This cooling beverage is especially popular during hot summer months and is often served after meals. Made with just a few simple ingredients, this homemade sweet lassi drink is creamy, refreshing, and naturally probiotic. In this post, I am sharing my mom’s sweet lassi drink recipe that we grew up drinking. Do give it a try!
Here are some more summer drinks that you may like: Aam Panna, Shikanji, Jaljeera, and Masala Chaas.
A Quick Look At This Punjabi Sweet Lassi Recipe
- What it is: A creamy Indian yogurt drink blended with sugar.
- Flavor profile: Cool, tangy, and sweet.
- Yield: 2 servings.
- Total time: 5 minutes.
- Primary uses: Best as a refreshing drink with spicy meals or as a light dessert.
- Storage: Best served fresh; refrigerate up to 1-2 days.
- Gluten-free note: Naturally gluten-free.
Table of Contents
Lassi (pronounced luh-ssi) is a very popular North Indian summer drink made with yogurt as its base.
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 North 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 be kept simple and flavored only with sugar, or you can make many variations by adding seasonal fruit purees or other ingredients.
Traditionally, lassi was churned with a wooden churner called a madani, but you can use a eletric blender or a wire whisk instead.
Ingredients
- Yogurt (Dahi, Curd) – Most homes in India make fresh dahi every day and use it to make lassi. If you don’t make dahi at home, then you can buy a tub from an Indian grocery store. Just ensure it is not sour, otherwise the lassi will taste tangy instead of sweet. You can also use plain Greek yogurt in place of dahi.
- Sweetener – Sweet lassi is traditionally sweetened with granulated white sugar. However, you can replace sugar with jaggery powder, cane sugar, or coconut sugar. Sugar-free substitutes also work in this recipe.
- Water – Water is used to thin down the lassi. You can use milk in place of water to make a richer Indian lassi.
- Flavorings – You can flavor the meethi (sweet) lassi with ground cardamom, rose water, kewra water, or saffron. I usually use cardamom.
How To Make Lassi
Step 1: Add the following ingredients to a blender.
- 1 and ½ cups of chilled plain yogurt
- ¼ cup of chilled water (or chilled milk)
- ¼ cup granulated white sugar
- 1 teaspoon cardamom powder (You can also add ½ teaspoon rose water or ½ teaspoon kewra water, along with a few strands of saffron, to this recipe to enhance its flavor).
- 2 ice cubes
Note: If using homemade curd, do not add any water at first. Blend everything well and then check the consistency of the lassi. If it’s thick, then add water. Homemade curd tends to release water when blended, and if you add more water, the lassi can become very thin.
Step 2: Blend for 30-40 seconds or until frothy.
The consistency of sweet lassi is like thin pancake batter. If the lassi is too thick, whisk in cold water or milk one tablespoon at a time until it loosens. If it is too thin, blend in more yogurt, then chill briefly to help it set. If it tastes too tangy, balance the sourness with a little sugar or honey, and use milder yogurt next time. If it is grainy, make sure the sugar dissolves fully by blending well or using superfine sugar, and strain the lassi if needed for a smoother finish.
Step 3: Pour it into serving glasses, then add a few ice cubes to each. Garnish with slivered almonds, pistachios, and dried rose petals, and serve immediately.
Note: 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.
Lassi FAQs
No, it is not. Don’t confuse lassi with masala chaas or sambaram (Kerala-style spiced buttermilk). Although these drinks are made with yogurt as their main ingredient, they are very different. 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.
Yes, you can. You can use a wire whsk or a madani (traditional Indian wood churner) to whisk the ingredients. If you do not have a whisk or a madani, pour the ingredients into a clean jar with a tight lid and shake vigorously until the lassi is light and foamy. Serve it cold with ice for the best refreshing Punjabi taste.
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. Stir well before serving. I do not recommend freezing it as its texture might change once you thaw it.
Variations
You can make many variations of this beverage by adding ingredients. I have posted a few on the blog. Do check them out.
Serving Suggestions
Lassi is traditionally served chilled in tall glasses, topped with thick malai (cream) from the homemade yogurt or boiled milk. 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.
Sweet Lassi is great to pair with spicy food as it balances the heat. I like to serve it with stuffed parathas, such as 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.
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Sweet Lassi Recipe (Refreshing Indian Yogurt Drink)
Ingredients
- 1 and ½ cups chilled plain yogurt
- ¼ cup chilled water (or chilled milk)
- ¼ cup granulated white sugar
- 1 teaspoon cardamom powder (or ½ teaspoon rose water or ½ teaspoon kewra water)
- 2 Ice cubes (plus more for serving)
- slivered almonds and pistachios (for garnishing)
- dried rose petals (for garnishing)
Instructions
- Add yogurt, water, sugar, cardamom powder, and ice cubes to a blender.
- Blend for 30-40 seconds or until frothy.
- Pour it into serving glasses, then add a few ice cubes to each. Garnish with slivered almonds, pistachios, and dried rose petals, and serve immediately.
Prepared the Paan Lassi. It was delicious. Loved the same.