Lassi Recipe

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This is the most traditional of all hot Indian summer thirst quenchers. It can be drunk on its own or as an accompaniment to a spicy Indian meal.

Adapted from "A Reader's Cookbook" by Judith Choate.


  • 2 cups lemon-flavored or plain yogurt
  • 1 cup ice cold water
  • 3 tablespoons sugar
  • 2 teaspoons fresh lemon or lime juice
  • 6 ice cubes
  • 6 sprigs fresh mint


Combine the yogurt with the water, sugar, and citrus juice in a blender jar. Add the ice cubes and process until the ice is crushed and the mixture is whipped and frothy. Pour into chilled glasses and garnish each with a mint sprig.


Dish type

Total time


Mango lassi ►

A traditional Punjabi beverage made with yoghurt. This one is sweet and calls for mango. Serve with fresh mint, if you like. It's smooth, creamy and absolutely heavenly!

Restaurant style mango lassi

A lot of recipes tell you to use fresh mangoes. THIS is the mistake! I've been doing it that way for years and it is very difficult to get around the chalkiness of the mangoes. By going to the pulp, it is a no brainer!

Mint lassi

Cooling lassis are traditionally served with fiery Indian curries.

Recipe by: Brenda Houghton

Mango mint lassi

It's a great take on the famous Mango Lassi that you tend to see at various Indian restaurants because it takes the flavour to a higher and much more complex level.

Recipe by: Jonathan Reeves

Cardamom lassi

Here is a recipe for a sweet lassi - fragrant with cardamom. As with all lassis, it's delicious served very cold.

Cumin lassi

A wonderful savoury lassi to accompany your favourite curry.

Banana lassi

A tasty alternative to the usual mango, this banana lassi is equally refreshing and easy to make year-round. I ordered two in a restaurant in Udaipur because they were so good and because they had no mangos at the time.

Strawberry lassi

A cool, refreshing yoghurt lassi with lots of ripe, juicy strawberries. What could be better than this on a sunny summer afternoon?


Salty cumin lassi

The much-loved Indian lassi is actually most often savoury, not sweet. This salty lassi is flavoured with the traditional cumin for a tasty and refreshing drink.

Rose Lassi Recipe

Delicious and easy to make, Rose Lassi is a rose flavored sweet yogurt drink which is filling and super refreshing for the summers. Serve it during the Holi festival or any special occasion with Mirchi Bajji and Matar Samosa Chaat to your friends and family.

Rose Lassi is a rose flavored sweet yogurt drink which is filling and super refreshing. For making Rose Lassi we just have to blend a good quality rose syrup, curd and water along with sugar to taste. To it with chopped pistachios to add some crunch in the Rose Lassi.

In case you want to use homemade curd to make the Rose lassi then follow How To Make Homemade Yogurt - Curd.

Serve Rose Lassi during the Holi festival or any special occasion with Mirchi Bajji and Matar Samosa Chaat to your friends and family.

If you like this recipe, you can also try other Lassi recipes that you can make in your kitchen

How to make Lassi (Step by Step Photos):

  1. Take the yogurt and sugar in a bowl. Always use fresh, chilled and thick curd, do not use watery part and sour yogurt.
  2. Now using wooden churner (Madani or valonu), beat it very well or till the sugar dissolves completely. Alternately you can use a wire whisk or hand blender.
  3. And yogurt will get smooth and slightly frothy.
  4. Now add cardamom powder.
  5. Also, add rose water
  6. And add ½ cup of chilled water.
  7. Again churn or whisk it till becomes frothy.
  8. You can see the good froth on top. That is the perfect lassi.
  9. Pour into serving glass. Garnish with a little sprinkle of cardamom powder or sliced pistachios or saffron (kesar).

If serving it right away or immediately then always use chilled yogurt and chilled water/milk. Or you can make it ahead of time and let it chill in the fridge for a few hours before serving.

Traditional sweet lassi

Traditionally it is topped with malai or makhan (white butter) or sometimes with khoya or rabri. I have not added any topping here otherwise it would make it too heavy.

How to make lassi thick and creamy?

To make really thick lassi, always use less liquid vs yogurt amount. Because it is thick in consistency, it is heavy and filling. But if you prefer thin and light version then add more liquid (water or milk).

Step by Step Photos Above Want to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!

  • For the Palm Sugar Syrup:
  • 8 ounces (225g) palm sugar, grated or roughly chopped into 1/2-inch pieces
  • For the Lassi:
  • 4 cups yogurt, not strained (32 ounces 900g)
  • 2 1/2 cups (590ml) buttermilk
  • 2 1/2 cups (590ml) unsweetened Kesar mango purée
  • 1/2 cup (115ml) palm sugar syrup
  • 1 teaspoon (5g) kosher salt for table salt, use about half as much by volume or the same weight
  • 2 teaspoons (10ml) freshly squeezed lime juice (from about 1/2 lime)

For the Palm Sugar Syrup: In a small saucepan, combine palm sugar with 1/2 cup (115ml) water. Over medium heat, simmer palm sugar and water mixture until sugar has just dissolved. Skim off any scum that may have floated to the surface of the syrup. Reserve 1/2 cup (115ml) syrup for the lassi refrigerate the remainder for future use. The syrup will keep indefinitely.

For the Lassi: In a large mixing bowl, whisk together yogurt, buttermilk, mango purée, palm sugar syrup, kosher salt, and lime juice. Serve immediately over ice. The lassi will keep in the refrigerator for 7 days.

Salted Lassi (Restaurant Style)

Lassi is a very popular Indian yogurt drink made by mixing yogurt and water. Its known as namkeen lassi which translates into English as salted lassi.

It takes less than 10 minutes to make and it is the most refreshing drink, especially during the hot summer days!

Indian recipes don’t get any easier than salty lassi! 4 ingredients brought together by whisking and bam! You have a heart-healthy drink!

Ten minutes later, you are sitting on your porch with a tall glass of this lassi in one hand and a romantic novel on the other hand. It has healing properties that will cool you from the inside out.

You could come to my home at 2 am on a Saturday morning and you would see a huge jar of this lassi sitting pretty in the fridge. There is never a time in our home when there is no lassi.

So, why is lassi so popular? Some of the Salted Lassi benefits include a cooling effects on the stomach. It also has the good bacteria that help “oil” the intestine and the Gastrointestinal tract in general.

Additionally, it acts as a re-hydration agent for those who are dehydrated. One glass can make a big difference!

For me, I love salted lassi for its cooling effect. Florida is known for its theme parks, but, it is also known for it unrelenting, overbearing summer heat! Most of the drinks on my blog are ways to combat this stiffing heat, like the tropical fruit smoothie, frozen caramel macchiato and 5 ways to drink water in the summer.

A glass of this lassi after being in the oppressive heat can be exactly what I need. It cools me from the inside out!

The key to this recipe is the cumin. If you can find roasted cumin powder, use that. Roasting cumin brings out all the intensity of cumin.

You can also make your own roasted cumin powder. Heat a small skillet pan at medium heat and add 2 Tbsp of cumin. Roast for a few minutes and then grind them in a coffee blender. Make sure they are ground very fine.

The yogurt is also homemade in this recipe. I use whole milk because it produces the best yogurt ever. Its as easy as boiling 2 cups of milk, letting it cool to room temperature, whisking in 1/2 tsp of full fat yogurt and letting it stay overnight.

If you like Indian Food, but, you have questions, concerns, rumors about this cuisine, you are in luck!

This salted lassi is a quick preview of all everything about Indian food!

Everything in that spice box you see in the photo will be explained!

Everything you wanted to know about Indian Food you wanted to know but were afraid to ask!

Some myths about Indian food will be BUSTED!

Some myths will be enforced!

This is going to be a huge week as I talk everything Indian food related. You will see some of your restaurant favs on this blog as I will walk you through the step by step process of making them at home!

Indian food week is coming in July…..

What is your favorite type of Lassi?


Did you do a double take? Occasionally, I will revisit previous recipes and do a makeover on them. You probably came to this page based on this photo. It was made with vegan mayo. However, I decided to re-vamp the recipe and bring you the new version you see above. I think you will like.

Sweet Punjabi Lassi, Dahi Ki Lassi

sweet Punjabi lassi recipe | dahi ki lassi | sweet lassi | 2 ingredient lassi recipe | with 7 amazing images.

The secret to making perfect sweet Punjabi lassi lies in the curds. If the curds are loosely set or sour, you will just not get it right. So, the first step is to put the curds into the refrigerator as soon as it sets, so that after some time it will be thick and luscious, with a fresh flavour that is just perfect for dahi ki lassi .

All you need is such fresh curds and sugar to make a large glass of thick sweet Punjabi lassi which is not only refreshing but also quite satiating. Sometimes, a glass of sweet Punjabi lassi can be a mini meal itself!

Notes and tips on making the perfect sweet Punjabi lassi . 1. To make the Sweet Lassi (Punjabi Sweet Lassi) , take thick curd in a deep bowl. If the curd is not thick, the sweet lassi will be very watery. Use chilled curd for a cold lassi or if you are using room temperature curd then refrigerate till serving. 2. To this, add the powdered sugar. Do not use sugar crystals as they will not dissolve in the curd. You can even add different spices like cardamom and saffron for a unique lassi. 3. Now whisk the curd till smooth. Make sure the sugar has been properly mixed in with the curd. 4. Since we have used thick curd, we are adding just about 1/4 cup of water to loosen the Sweet Lassi a little so it isn’t too thick to drink.

Enjoy lassi after relishing chatpata chaats like Chole Tikki Chaat, Sev Puri, Chilla Chaat etc.

Other variants of dahi ki lassi to try are Grape Lassi, Mango Lassi, Kesar-Pista Lassi, Cardamom Lassi and salty variant like Phudina Lassi .

Refrigerate the Sweet lassi for at least 30 minutes before serving. This is because lassi is best served chilled and it also gives the sugar time to dissolve properly into the curd.

Enjoy how to make sweet Punjabi lassi recipe | dahi ki lassi | sweet lassi | with detailed step by step photos and video below.

To begin making the Peach Lassi Recipe, first peel and cut peaches into equal size pieces.

Add the yogurt, diced peaches, mint leaves and honey in a blender. Blend until smooth and there are no lumps from the peaches.

You can add a little water to adjust the consistency of the Peach Lassi to suit your taste. After adding water blend the liquid once again to combine well. Check the sweetness levels and adjust by adding more or less honey as required.

Pour the Peach Lassi into the serving glasses, garnish with peach slices and mint leaves and serve chilled as a summer afternoon drink or even after an elaborate Indian Lunch of Rajasthani Dal Baati Churma on the weekends.

Lassi Recipe

Lassi is a traditional summer drink from the state of Punjab. This popular, creamy, sweetened yogurt drink is a gem among Punjabi food recipes. It is a common sight in the North especially in Punjab, Rajasthan, UP and Delhi to find street vendors selling frothy lassi in matka (clay pots). There are three versions of lassi – salted, sweet and masala. Sweet lassi is slightly heavy due to the use of rich milk and sugar. The key to good lassi is to use thick homemade yogurt (curd) that is absolutely chilled and hand blended with a wooden churner. The yogurt should be fresh and sweet in flavor. Lassi makes for a filling breakfast and you are good to go for the day.

There are many variants to the basic lassi recipe. You can flavor with cardamom powder, saffron, dry fruits, nuts, fruits like mango, papaya, banana and more. Street vendors sell a plethora of lassi varieties in matkas by garnishing the sweet lassi with dollops of either fresh cream, makhan (butter), khoya, rabri or malai. Inspite of the lassi varieties that are sold in the market, nothing to beat homemade lassi to combat the summer heat. One of India’s best summer drinks.

Follow the instructions below to learn how to make lassi recipe or sweet lassi

Top 10 Lassi Recipes from India

Lassi is a favorite summer drink in India. It is a traditional yoghurt based beverage, which is served chilled, be it salty or sweet. Traditional lassi were not flavored, they were plain sweet or plain salty. Today, you can add various varied flavors to your lassi depending on individual tastes.

The most popular lassi flavors are sweet lassi and salty lassi flavored with mint leaves and jeera powder. Lassi is a traditional Indian beverage, originally from Punjab, made by blending yogurt with water, salt, and spices until frothy. Traditional lassi is sometimes flavored with ground-roasted cumin. The Lassi of the Punjab sometimes uses a little milk and is topped with a thin layer of malai, a clotted cream, also known as Devonshire cream. Lassis are enjoyed chilled as a hot-weather refreshment.

Lassi has some medicinal values associated with it. It helps in digestion and is a healthy drink. You can have it as a daily drink and can combine it with lunch and dinner.