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.
Check out my Mango Lassi and Strawberry Lassi as well.
About This Recipe
Rose Lassi is a delicious take on the classic Punjabi lassi where rose syrup and gulkand (rose petal compote) are added to the basic lassi recipe.
It is a North Indian beverage made using yogurt as its base. Rose Lassi is a great summer drink that keeps you hydrated and protects you from the scorching heat outside.
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.
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 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.
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.
Gulkand – Gulkand is compote made using fresh rose petals and sugar. You will find it in Indian grocery stores or online.
Others – You will also need sugar, and ice cubes. You can also add some rose water and cardamom powder to this lassi.
Optional – Garnish rose lassi with pistachio slivers and dried rose petals.
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.
Add 4 tablespoon rose syrup, ¼ cup gulkand, 1 teaspoon sugar, and 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 in 2 serving glasses. Garnish with pistachio slivers and dried rose petals and serve rose lassi 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).
You can store rose lassi in a sealed 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 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.
Anindya Sundar Basu
This is just what needed for this summer in Kolkata. Will try the other flavours also
Do try 🙂
Can we add fresh rose petals while blending lassie?
Yes you can.
According to ayurveda milk and curd should not be consumed together
Ok. But I really don’t follow Ayurveda. Milk and Curd has been a part of smoothies since ages and all is well till now I guess 🙂