Classic Punjabi Sweet Lassi Recipe
This hand-churned lassi is creamy, frothy, and delicately flavored with rose and green cardamom. A refreshing treat with an irresistible texture. Perfect for summer sipping!
Ingredients
- 350 g plain yogurt (chilled) thick dahi, not too sour
- 5-6 tablespoon granulated sugar or boora
- ⅓-1/2 cup cold water depending on how thick your yogyrt is or desired consistency of lassi
- 3 tablespoon heavy cream cold
- 150-170 g ice cubes
Flavorings
- ½ teaspoon green cardamom powder
- 1.5 teaspoon rose water optional
Instructions
- Grab a tall mixing bowl or a wide-mouthed jug or carafe- anything with high sides works well so nothing splashes out while whisking. Add yogurt, sugar, ⅓ cup cold water, cardamom powder and ice cubes.
- Whisk everything together for about 4 to 5 minutes. If the lassi feels too thick, slowly add a little more cold water as you go. The ice cubes will start to melt and help thin it out too. You’ll notice it turning nice and frothy,, which is exactly what you want.
- Once the sugar has fully dissolved, give it a quick taste and add a little more if you like it sweeter. Now pour in the rose water and heavy cream. Whisk it all again for another 2 to 4 minutes until you see a nice thick foam forming on top.
- Pour the lassi into serving glasses and sprinkle a little rose dust on top. You can also add some chopped nuts if you like a bit of crunch. Serve right away while it's nice and chilled. This recipe makes about 6 to 7 servings, roughly 8 ounces each.
- Making Lassi in a blender - Add all the ingredients to a high-speed blender and blend just until the ice is fully broken down. I recommend using crushed ice instead of whole cubes so you don’t have to blend for too long. Keep in mind that blending can thin out the yogurt quite a bit, so avoid over-blending to keep your lassi creamy and frothy.
Tried this recipe?Let us know how it was!