Lassi is a blended yoghurt drink that is extremely popular in Northern India. There are numerous ways to make this drink. Lassi can be made sweet or salty. It is a refreshing, cooling, probiotic drink that is ideal for the hot summer months.
At home, I enjoy making the sweet Punjabi lassi. This lassi recipe is very light and not nearly as heavy as some other versions, and it only takes 10 minutes to prepare. Sweet Lassi is flavoured with fragrant spices such as cardamom or saffron, as well as nuts.
Some sweet lassis are served with a variety of additional ingredients. Lassi is traditionally served in large glasses in Punjab, with 2 to 3 tablespoons of Makhan (unsalted white butter) on top.
You can imagine how filling this must be when combined with the already thick consistency of lassi! The lassi is so filling that you won’t be able to eat anything else afterwards.
A spoon is traditionally served with Punjabi lassi, allowing you to enjoy the soft and buttery makhan first, followed by the lassi as a beverage. However, if you’re looking for a lighter lassi recipe, this simple, sweet lassi is for you.
Ingredients required for making sweet Lassi are:
• 2 cups curd – cold and fresh (yoghurt)
• 1 cup water or milk – you can keep it cold or at room temperature
• 4 to 5 tablespoons sugar or add to taste
• 1 tsp cardamom powder, 8-10 green cardamoms, or 1 tbsp rose water
• 10 to 12 saffron strands – optional
• 6 to 8 ice cubes – optional
• 1 to 2 tbsp. chopped nuts (cashews, almonds, pistachios, optional)
Steps for making sweet lassi
Take the green cardamom pods and lightly crush them in a mortar. Remove the husks and finely grind the seeds.
Take fresh chilled curd and place it in a bowl or pan (yoghurt).
Simply whisk the curd with a handheld wooden churner (Madani), blender, or wired whisk until smooth.
Pour in the sugar and cold water. You can also substitute cold milk for water.
This lassi has a medium consistency that is neither thick nor thin. If you want a thinner lassi, add a little more water; if you want a thicker lassi, add a little less.
Now churn or beat the mixture again with a churner, blender, or wired whisk.
Continue churning or whisking until the sugar dissolves and a nice frothy layer forms on top. You can do the same thing with an immersion blender. Alternatively, place all of the ingredients in a blender jar and process until smooth and frothy.
Now stir in the cardamom powder and saffron strands. Combine thoroughly. Check the flavour and add more sugar if necessary.
Rose water can be used in place of cardamom powder. If you don’t have any flavouring ingredients, you can omit them all.
Serve the lassi in tall glasses. If you prefer, add a few ice cubes. If desired, top each glass of lassi with 1 to 2 tablespoons malai (the thick layer of cream that collects on top of heated milk) or 1 to 2 tablespoons unsalted white butter (makhan).
Garnish with a pinch of cardamom powder, 2–3 crushed saffron strands, or chopped nuts such as cashews, pistachios, or almonds. Serve the sweet Punjabi lassi immediately.
Last Updated on August 19, 2021
Author
