Rose Lassi

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.

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• About This Recipe
• Ingredients
• How To Make Rose Lassi
• Storage Suggestions
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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.

Ingredients

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).

Storage Suggestions

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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