A delicious twist on the traditional lassi, Rose Lassi 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 (vegetarian, gluten-free).
About Rose Lassi
Rose Lassi is a delicious take on the classic Punjabi lassi where rose syrup and gulkand (rose petal compote) are added to the classic lassi recipe; a North Indian beverage made using yogurt as its base.
Rose lassi is deliciously sweet, floral-scented, and a tad bit tangy from yogurt. It has a vibrant pink hue from Rooh Afza, a popular herbal rose syrup in the Indian subcontinent.
Rose flavored lassi is a great summer drink that keeps you hydrated and protects you from the scorching heat outside. You can also make it for Valentine’s Day as its lovely pink color fits the theme perfectly.
Make this rose lassi recipe in 5 minutes and serve it on its own or along with any Indian-style meal.
You can easily double or triple this yogurt drink recipe if making it for a crowd.
This recipe is vegetarian and gluten-free. You can easily make it vegan too.
Benefits Of Drinking Lassi
Lassi offers not only a delightful indulgence but also numerous health advantages!
The presence of probiotics in yogurt, a key ingredient of lassi, fosters gut health, enhances digestion and strengthens the immune system.
The drink supplies valuable protein and Vitamin D to the body.
Particularly on sweltering days or after a spicy feast, savoring lassi is akin to a revitalizing plunge into a serene lake, bringing a truly refreshing experience.
Yogurt (Dahi, Curd) – Use plain whole milk yogurt to make the lassi. You can also use Greek yogurt. If using homemade curd, make sure it is not sour.
Note – The quality of the yogurt makes or breaks the lassi. Homemade yogurt sometimes turns sour making the lassi tangy. Make sure the yogurt is fresh to make the best lassi.
For a lighter version, you low-fat yogurt.
Milk – Milk is used to thin down the lassi. Use whole milk (full-fat milk) to make the lassi rich and creamy.
Note – Some people avoid mixing yogurt with milk. In that case, you can use water instead of milk.
Rose Syrup – I used Rooh Af Za. It is available in any Indian grocery store or online. You can also use Guru brand rose syrup.
Gulkand (Rose Petal Jam) – Gulkand is a compote made using fresh rose petals and sugar. You will find it in Indian grocery stores or online.
Others – You will also need granulated white sugar and ice cubes. Replace sugar with honey or maple syrup if you wish to.
Skip adding sugar if the sweetness from rose syrup and gulkand is good for your taste.
Optional – Garnish gulab lassi with pistachio slivers and dried rose petals.
You can also add a teaspoon of edible rose water or ¼ teaspoon of rose essence for an even more profound rose flavor.
Adding a little cardamom powder to the recipe will also enhance its taste.
How To Make Rose Lassi
Whisk 2 cups of chilled plain whole milk yogurt in a bowl using a wire whisk until creamy and smooth.
Add ½ cup chilled whole milk (full-fat milk) and mix well.
Note – Some people do not mix yogurt with milk. In that case, you can replace it with chilled water.
- 4 tablespoon rose syrup
- ¼ cup gulkand
- 1 teaspoon granulated white sugar
- 5-6 ice cubes
and whisk until everything comes together.
Tip – If the lassi is thick for your liking, thin it down using more milk or water.
Check for sugar and add more if needed.
Pour it into 2 serving glasses. Garnish with pistachio slivers and dried rose petals and serve chilled.
Note – Never blend the ingredients to make lassi in a blender. The yogurt becomes very thin and the texture is not thick and creamy. Always use a wire whisk or a madani (wooden churner).
Frequently Asked Questions
To make vegan lassi, replace plain yogurt with any plant-based yogurt. dairy milk should also be replaced with any plant-based milk like almond milk, coconut milk, cashew milk, etc.
For the best taste, rose lassi must be served chilled with a few ice cubes added to the glass.
This cooling drink is perfect to serve on hot summer days as it helps the body tackle the summer heat.
You can garnish it with a drizzle of some extra rose syrup, dried or fresh rose petals, and a sprinkle of slivered pistachios.
This lassi can be served on its own for breakfast, evening snack, or as a part of an Indian-themed meal.
You can also make it a part of your Valentine’s Day menu as it has a vibrant pink color which goes with the theme well.
You can make it for special occasions like romantic date nights, Sunday brunches, summer cookouts, bridal showers, baby showers, Mother’s Day, Father’s Day, girls’ nights, graduation parties, and more!
To make this refreshing drink extra indulgent, top the glasses with scoops of vanilla ice cream.
You can store rose lassi in an airtight container or glass bottle for about 2 days in the refrigerator.
I don’t recommend freezing it as it might result in a change in the texture.
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Rose Lassi Recipe
- 2 cups chilled plain whole milk yogurt (or Greek yogurt)
- ½ cup chilled whole milk (full-fat milk) (or chilled water)
- 4 tablespoons rose syrup (I used Rooh Afza)
- ¼ cup gulkand (rose jam)
- 1 teaspoon granulated white sugar (or to taste)
- 5-6 ice cubes
- slivered pistachios (for garnishing)
- dried rose petals (for garnishing)
- Whisk yogurt in a bowl until creamy and smooth using a wire whisk.
- Add milk and mix well.
- Add rose syrup, gulkand, sugar, and ice cubes and whisk until everything comes together.
- If the lassi is thick for your liking, thin it down using more milk or water.
- Check for sugar and add more if needed.
- Pour the lassi into 2 serving glasses. Garnish with pistachio slivers and dried rose petals and serve chilled.