Lassi Recipe | Sweet Lassi

Lassi is a refreshing yogurt based drink made by blending thick chilled curd / yogurt with milk and sugar flavored with cardamom, rose essence and garnished with nuts. Sweet Lassi is popular in Punjab and North but enjoyed throughout India. I have shared 7 flavors of lassi variations. Follow the step by step guide and simple video to make perfect Lassi.

Lassi is one of the drinks I relish not only in summer but always. It is so much satisfying to end a mild lunch with a tall glass of lassi that is cardamom flavored. I love both the versions of lassi : the plain version that is served in local lassi shops and also the punjabi version which is rich with malai and rose flavor.

What is Lassi?

Lassi is blended yogurt based drink which gained its popularity in Northern part of India. Sweet Lassi is made by blending chilled curd, milk, sugar, cardamom powder and rose essence until smooth and frothy. Lassi is made in different flavors and the most popular one is the plain sweet lassi.

Lassi is a popular and refreshing beverage, especially in countries like India. Lassi has also gained popularity beyond South Asia and is sometimes found in international restaurants or cafes too. Lassi is made using yogurt, milk along with sugar and various flavorings. Ice cubes can also be added while blending.

Though Sweet Lassi is popular and most frequently demanding few even prefer Salt Lassi. Lassi is very heavy and thick which is served in shops, I made it on the lighter side by adding milk and reducing malai.

Lassi helps to aid digestion due to the presence of probiotics in yogurt. Lassi can be had as an after meal drink or just served as a mid day drink. It is a very healthy and refreshing drink to have anytime of the day.

The preparation of lassi has evolved over time as various regions have their own unique ways of making it. Some versions might include additional ingredients like fruits, nuts, dry fruits, honey, or even yogurt-based drinks with added spices.

Sweet Lassi – 2 ways

• Hand churning method – This is one of the traditional methods of making lassi using a hand churner we call it mathu in tamil. You can even use a hand wired whisk if you don’t have the traditional wooden churner.
• Blender method – This is one of the popular methods most will prefer as it is very easy to make.

I love all sweet lassi varieties, be it mango lassi, or rose lassi or plain sweet lassi or chocolate lassi I just love it! Churning fresh homemade curd using hand churner is always the best however you can use store bought curd and blend it in mixer too.

Lassi is not only enjoyed for its sweet and refreshing taste but also for its cooling properties, which make it a popular choice during the hot summer.

Sweet Lassi is a treat to beat the heat of the summer in a flavorful, cool manner. Lassi cools the body & soothes the heart!

You can check more lassi recipes here.

Lassi Recipe Video

Similar Recipes

• Rose lassi
• Chocolate lassi
• Mango lassi

Lassi Ingredients

• Curd – Use thick chilled curd which is not sour. Using homemade fresh curd is best.
• Milk – Use any full fat milk preferably chilled. Boil then chill it before blending.
• Sugar – You can use regular white sugar or brown sugar too.
• Cream– I used the cream from milk. The top thick layer that forms on top after boiling the milk is called malai which is used as topping for lassi.
• Flavoring – Cardamom and rose essence are the best flavoring for lassi.
• Nuts – I have used chopped nuts, you can use crushed nuts and few strands saffron too.

Lassi Flavors

There are different types of lassi, each with its own unique taste and ingredients. Here are a few common types that I tried:

How to make Sweet Lassi Step by Step

Hand Churning Method

1.To begin with first get ready with all your ingredients.

2.Now take chilled curd.

3.Whisk well until creamy and smooth.

4.Smooth and creamy curd ready.

5.Add malai, milk, sugar cardamom powder,rose essence.Use boiled, cooled and chilled milk.

6. Churn it well using a hand churner. Beat it until frothy. Alternatively you can use whipper blade in a mixer jar or hand whisk to achieve the same consistency.

7.Creamy delicious sweet lassi ready!

8.Pour into serving glass.

9.Garnish with nuts.

Serve chilled!

Blender Method

1.To a mixer jar add 1 and 1/2 cups thick chilled curd.

2.Add 1/2 cup milk(boiled, chilled)

3.Add 2-3 tablespoon sugar. Adjust according to sweetness you prefer.

4.Add 1/4 teaspoon cardamom powder.

5.Add few drops rose essence. You can add few ice cubes if you like.

6.Blend until smooth and frothy.

7.Frothy and chilled sweet lassi is ready.

8.Pour into serving glass.

9.Top it with malai.

10.Sprinkle nuts and serve.

Enjoy chilled sweet lassi!

Expert Tips

• Curd – Use thick curd for best results, Chill the curd and use it.
• Milk – Always use boiled, cooled milk.
• Consistency –The consistency is slightly thick, you can thin it by adding little water if you want a runny consistency. But usually lassi is thick and rich.
• Topping – Actually you can top up more cream if you like while serving as in shops. No need to whisk the malai to a creamy texture as you need to feel the malai texture in your mouth while drinking.
• Blending – You can use whipper blade or regular use mixer itself. Otherwise you can use a hand whisk or mathu as I have done here.
• Variations – You can also add a pinch of saffron for extra flavor.
• Add 1 tbsp butter for a more rich and creamy lassi.

Serving & Storage

Lassi should be served chilled and fresh! Lassi keeps well for about a day in fridge. I would not recommend storing lassi as it tastes best when had fresh.

FAQS

1.What is plain lassi?

Plain lassi is just yogurt blended with milk, malai and water if needed. No salt or sugar is added to it, no flavorings also.

2.Can I use fresh cream for Lassi?

You can use fresh cream that is available in stores but fresh malai found on the top of milk after boiling is best suited for this recipe.

3.Is cream must to add ?

No you can skip it and make a milder version of lassi without adding cream. Just thick curd and milk is enough to make a great tasting lassi.

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