Lassi recipe With step by step photos – Sweet Lassi is another cooling and refreshing drink to have in the summers. It is quite popular in Punjab and north India.

This sweet Punjabi lassi which I make at home is not heavy and very light. Now why I am calling this a sweet lassi. Aren’t lassis always sweet? the answer is No. there are salty lassis too and I know some of my friends who just love Salted lassi.

The hubby who has studied in Punjab says that In Punjab, lassis are served in huge glasses. on top of the glasses they add 2-3 tbsp of white butter (makhan). And mind you the lassis are very thick.

A spoon is also served with the Punjabi lassi, so that first you have the soft and buttery white butter and then you drink the lassi. This lassi is so heavy that you cannot have any meal or food afterwards. Some people also like to have lassi with parathas or with samosa chaat.

We often make lassi during hot summers using a wooden hand blender (called as madani, in Punjabi language). I do have a mixer and an electric blender, but I prefer to make lassi this way. Churning the fresh homemade curd with the traditional Indian hand blender has its own charm. Lassi made this way tastes different too.

There are many variations of lassi like:

Lassi is especially relished in hot summers because of its cooling properties. For flavoring, you can add cardamom powder or rose water. Garnish it with cardamom powder and some sliced almonds while serving. Adding saffron to the lassi is optional.

I have not added any cream or makhan. Also i have added water to the curd while blending it. You have the option to add milk or water. Hence this is a light lassi recipe and not a heavy one.

How to make lassi

1. In a mortar, take 8 to 10 cardamom pods and crush them. Remove the husk and crush the seeds.

2. Crush to a fine powder.

3. In a bowl or pan, take 2 cups fresh chilled yogurt. I used homemade curd.

4. With a madani or blender or wired whisk just mix the curd till it becomes smooth.

5. The curd should be smooth before you add other ingredients to it.

6. Add 10 to 12 tbsp sugar or as required.

7. Then add 2 cups chilled water. You can also add 2 cups chilled milk, instead of water. The consistency of this lassi is neither thin nor thick. If you want a thick lassi, then add 1 to 1.5 cups water.

8. Now churn the madani in the lassi mixture.

9. Keep on churning till the sugar dissolves and you see a nice frothy layer on top. You can also use a wired whisk or an immersion blender for the same. Another way is to add everything in a blender jar and blend till smooth.

10. Here you see a good frothy layer on top.

11. Now add 1 tsp of the crushed cardamom powder and a few saffron strands. As a substitute for cardamom powder, you can also add 2 tsp of rose water. You can also skip all the flavoring ingredients if you don’t have any.

12. Just mix with the madani again.

13. Add ice cubes and mix them again.

14. Pour lassi in tall glasses and serve. If you want, you can also top with 1 to 2 tbsp of malai (cream which collects on top of milk) or 1 to 2 tbsp of unsalted white butter/makhan. You can also garnish with a pinch or two of cardamom powder, 2 to 3 saffron strands or chopped dry fruits.

15. Serve sweet lassi immediately. Some people store it in the refrigerator for 1-2 days also. If you plan to keep it in the refrigerator then avoid adding ice cubes.

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