Lassi
An authentic beverage recipe from Punjab, India
Cook Time
10 mins
Servings
4 servings
Difficulty
EasyCategory
BeverageIngredients
For 4 servings
600g Full-fat yogurt (thick dahi)
300ml Cold water or cold milk
40g Sugar
2g Cardamom powder
5ml Rose water
60ml Fresh cream (malai)
0.5g Saffron strands
20g Pistachios (slivered, for garnish)
8piece Ice cubes
9 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Warm a teaspoon of milk and soak the saffron strands in it for 5 minutes to bloom. Set aside.
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Place the thick yogurt in a large bowl or blender. Whisk or blend briefly to smooth out any lumps.
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Add cold water or cold milk to the yogurt. The ratio of yogurt to liquid determines thickness — use less liquid for a thicker lassi.
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Add sugar and blend or whisk vigorously for 2–3 minutes until the mixture is frothy and well combined. Traditional Punjabi lassi is churned with a wooden churner (madani) for a frothy, aerated texture.
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Add cardamom powder and rose water. Blend for another 30 seconds.
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Add ice cubes and blend briefly until the lassi is cold and frothy.
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Pour into tall glasses. Top each glass with a generous spoonful of fresh cream (malai).
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Drizzle the saffron milk over the cream.
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Garnish with slivered pistachios and serve immediately.
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Chef's Tips
Full-fat yogurt is essential — low-fat yogurt produces a thin, watery lassi without the characteristic richness.
The malai (cream) floating on top is not optional in authentic Punjabi lassi — it is the defining feature of a proper glass.
For a salted lassi (namkeen lassi), replace sugar with salt and add a pinch of roasted cumin powder and black salt (kala namak).
Traditional Punjabi lassi is served in tall steel or clay glasses — the clay glass (kulhad) imparts a subtle earthy flavor.
About This Dish
Lassi is a traditional beverage dish from Punjab, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Full-fat yogurt is essential — low-fat yogurt produces a thin, watery lassi without the characteristic richness. - The malai (cream) floating on top is not optional in authentic Punjabi lassi — it is the defining feature of a proper glass. - For a salted lassi (namkeen lassi), replace sugar with salt and add a pinch of roasted cumin powder and black salt (kala namak). - Traditional Punjabi lassi is served in tall steel or clay glasses — the clay glass (kulhad) imparts a subtle earthy flavor.
Category
Beverage
Cook Time
10 mins
Servings
4 servings
Difficulty
Easy