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.
About This Recipe
Rose Lassi is a delicious take on the classic 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 it in 5 minutes and serve it on its own or along with any Indian-style meal.
Yogurt (Dahi) – Use plain whole milk yogurt to make the lassi. You can also use Greek yogurt. If using homemade yogurt, make sure it is fresh.
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 (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, 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 until creamy and smooth.
Add ½ cup chilled whole (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, sugar to taste, 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.
Pour rose lassi in 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).
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 (or chilled water)
- 4 tablespoons rose syrup (I used Rooh Afza)
- ¼ cup gulkand
- sugar (to taste)
- 5-6 ice cubes
- slivered pistachios (for garnishing)
- dried rose petals (for garnishing)
- Whisk yogurt in a bowl until creamy and smooth.
- 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.
- Pour the lassi into 2 serving glasses. Garnish with pistachio slivers and dried rose petals and serve chilled.