📝 About This Recipe
Originating from the sun-drenched plains of Punjab, this Sweet Lassi is more than just a drink; it is a cooling sanctuary in a glass. This traditional recipe balances the tanginess of thick, cultured yogurt with a delicate infusion of aromatic cardamom and floral rose water. Velvety, frothy, and incredibly refreshing, it is the quintessential Indian summer cooler that doubles as a luxurious dessert beverage.
🥗 Ingredients
The Dairy Base
- 2 cups Full-fat Greek Yogurt or Thick Curd (chilled and fresh)
- 1/2 cup Whole Milk (cold, to adjust consistency)
- 2 tablespoons Malai (Clotted Cream) (optional, for a richer texture)
Sweeteners and Aromatics
- 4-5 tablespoons Superfine Sugar (adjust to taste preference)
- 4 pieces Green Cardamom Pods (seeds freshly ground into a fine powder)
- 1/2 teaspoon Rose Water (culinary grade)
- 1 pinch Saffron Strands (soaked in 1 tsp warm milk for 5 minutes)
The Garnish
- 1 tablespoon Pistachios (unsalted, slivered)
- 1 tablespoon Almonds (blanched and slivered)
- 1 teaspoon Dried Rose Petals (edible)
- 4-6 pieces Ice Cubes (for blending)
👨🍳 Instructions
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1
Begin by placing your serving glasses in the refrigerator to chill; a cold glass is essential for the best experience.
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2
Crush the green cardamom seeds in a mortar and pestle until they form a very fine powder, discarding the green husks.
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3
In a small bowl, soak the saffron strands in one teaspoon of warm milk to release their golden hue and honey-like aroma.
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4
In a large deep mixing bowl or a traditional clay pot, add the chilled full-fat yogurt.
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5
Add the superfine sugar to the yogurt. Using a traditional wooden churner (Mathani) or a hand whisk, whisk the yogurt and sugar together until the sugar is completely dissolved and the yogurt is smooth.
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6
Slowly pour in the cold whole milk while continuing to whisk. This helps achieve a pourable yet thick consistency.
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7
Incorporate the freshly ground cardamom powder and the rose water into the mixture.
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8
Add the saffron-infused milk, which will give the lassi a beautiful, subtle pale yellow tint.
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9
For the signature frothy top, use a high-speed blender. Add the mixture along with 4-6 ice cubes and pulse for 20-30 seconds until a thick foam forms on the surface.
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10
Taste the lassi at this stage and adjust the sweetness by adding more sugar if desired, pulsing briefly to combine.
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11
Retrieve your chilled glasses and pour the lassi carefully, ensuring the foam is distributed evenly between the glasses.
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12
Top each glass with a dollop of malai (clotted cream) if you are feeling extra indulgent.
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13
Garnish the top with slivered pistachios and almonds in a decorative pattern.
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14
Finish with a sprinkle of dried edible rose petals for a pop of color and a final hint of floral fragrance.
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15
Serve immediately while ice-cold with a long spoon to enjoy the nuts and cream at the end.
💡 Chef's Tips
Always use fresh yogurt; if the yogurt is too sour, the lassi will lose its delicate balance. Avoid over-blending if using an electric blender, as the heat from the blades can thin out the yogurt too much. For an authentic texture, use a wooden 'Mathani' (churner) to create natural aeration and froth. If you prefer a thinner lassi, increase the milk ratio, but never use water as it dilutes the rich mouthfeel. Replace white sugar with honey or jaggery powder for a healthier, earthier sweetness profile.
🍽️ Serving Suggestions
Serve alongside a spicy Punjabi meal like Chole Bhature to balance the heat. Pair with hot Aloo Parathas and white butter for a traditional North Indian breakfast. Enjoy as a standalone mid-afternoon refresher on a hot summer day. Serve in traditional clay cups (Kulhads) for an earthy aroma and rustic presentation. Pairs beautifully with spicy appetizers like vegetable pakoras or samosas.