I am sharing how to make sweet Punjabi lassi recipe at home in 5 mins. Paratha with sweet lassi is a favorite summer brunch at my home. It’s quick, filling and so delicious!!
That sweet creamy lassi is loved by all and perfect way to end a meal!! If you love lassi, try this lighter rose-flavored lassi called Chabeel (kachi lassi).
What is Lassi
Lassi is a yogurt-based Indian drink that originated in Punjab but now a famous and most loved Indian drink worldwide. You will find lassi being made not only in north Indian homes, but also served in restaurants dhabas, cafes, and street stalls. Lassi drink makes an amazing hot weather refreshment as it helps you beat the heat. It is also considered good for you due to numerous health benefits. Traditionally, lassi is made using a wooden churner (called mathani) but nowadays to make things easier, a blender, hand blender, or immersion blender is used. In Punjab, they serve lassi in tall glasses as a side with the meal or breakfast. There are mainly two types of lassi, sweet and salty but there exist many variations like mango lassi, strawberry lassi, Kesar lassi, masala lassi, gulkand lassi, and so on. For today’s post I’ll be sharing the Sweet Lassi recipe but surely stay tuned for the other varieties.
Punjabi Sweet Lassi
Sweet Lassi, also known as Meethi lassi in Hindi is a rich, and creamy drink made of yogurt and milk (or water), sweetened with sugar and flavored with cardamom powder.
As the name suggests, sweet lassi is sweet in taste and is more like a dessert drink.
It’s thick, creamy, heavier, more like a milkshake consistency, and quite filling on its own or with a meal, and perfectly complements the spices in Indian food.
Most of all it’s super delicious, refreshing, and satisfies your thirst and sweet cravings!!
Recipe Ingredients
Yogurt - I prefer using fresh homemade whole milk yogurt (full-fat curd) that is not too sour for the best lassi. You can also use storebought yogurt. Milk - I use milk to thin out the lassi consistency and still keep the lassi creamy. You can use water too. Sugar - I prefer using white granulated sugar to sweeten the lassi. You can also use powdered sugar or honey or jaggery powder to sweeten lassi. Adjust the quantity according to taste preference, and depending on how sour the yogurt is. Cardamom - I love the warmth, flavor and sweet notes it adds to the lassi. Little goes a long way. You can also use saffron threads or rosewater or skip flavor altogether. Garnish - This is completely optional but I love to garnish the lassi with some dry fruits (pistachios and almonds)and dry rose petals. Skip if you prefer your lassi smooth
Step by Step Method
1 and 2 - In a blender, add yogurt, milk, sugar, cardamom powder, and ice cubes and blend until smooth and frothy. Adjust milk (or water) and icecubes quantity based on the consistency you like. 3 and 4 - To serve, pour in a tall glass and (optional) garnish with some sliced pistachios, almonds, and some dry rose petals (to make it fancier). Rich and luscious sweet Punjabi Lassi is ready. Enjoy!
Serving and storing
Serve Lassi chilled in a tall glass as a hot-weather drink or as a side with your breakfast, brunch, or lunch. I prefer making this lassi fresh and serving it within a couple of hours but you can make it ahead up to 24hours. I wouldn’t recommend storing it longer than that.
Recipe Tips
Yogurt - Preferably use homemade full-fat yogurt that is fresh and not too sour in taste. Sour yogurt will need more sugar to sweeten lassi. For creamier lassi - Use chilled whole milk (full fat) yogurt (or greek yogurt) and milk combo. Prefer lighter lassi - replace full-fat with reduced-fat or low-fat yogurt and milk but that won’t result in an authentic lassi taste. For thicker lassi - reduce the amount of water or milk. Flavor options - a dash of rose water and few strands of saffron can also be added to the lassi along with cardamom. Or skip flavoring.
Frequently asked questions
More Summer drinks
Hope you enjoy this Sweet Lassi recipe !! If you give this recipe a try, please rate by clicking stars ⭐️ on the recipe card. Thank you ❤️ ! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!
Recipe Card
Update Notes: This post was originally published on Jun 4, 2014, but was republished with, step by step instructions, new photos, tips, and a video in June of 2021.
