On a scorching summer day, nothing beats the smooth and foamy sweetness of lassi. Also known as meethi lassi, this indulgent drink is creamy, thick, and incredibly refreshing. Not only is it a healthy beverage, but it's also an easy way to satisfy your sweet tooth. With just four ingredients and five minutes, you can whip up this rejuvenating treat.
Originating from Northern India, lassi is a yogurt-based drink that comes in two main varieties - sweet and salted. The sweet version is made by blending dahi (yogurt) with sugar and may include fruits, while the salty lassi has salt and ground spices like cumin powder and black salt mixed in. Either way, lassi is a delicious and nutritious beverage that's popular all over India.
Why you will love this recipe?
- Proper Consistency: The consistency of the lassi is just right - not too thick that it's hard to drink, and not too thin that it's watery. It has a thick, creamy texture that's smooth and frothy.
- Balanced Sweetness: The sweetness level is just right - not too sweet that it overpowers the tanginess of the yogurt, but sweet enough to satisfy your sweet cravings.
- Quick and easy: This Punjabi lassi is so easy to make and takes under 5 minutes, making it perfect for beating the summer heat. It uses simple ingredients that are easily available.
- Healthy and delicious: This healthy and delicious drink is packed with probiotics and is also a great source of protein, calcium, and other essential nutrients.
Yogurt: Use plain whole milk yogurt to make creamy lassi. Thick yogurt will help make the lassi creamy. Low-fat yogurt can also be used for a lighter version.
Milk: Whole milk is used to thin out the lassi. It can be replaced with low-fat milk or even water; however; in that case, the lassi may not be as creamy.
Sweetener: Sugar is the most common sweetener used. It can be replaced with honey, maple syrup, or any sweetener of your choice.
Flavoring: Ground cardamom adds a lovely aroma to the sweet lassi.
Optional garnish: Pistachio and dried rose petals.
Step 1: Take plain yogurt, milk, sugar, and cardamom powder in a blender. Blend for a couple of minutes until it is smooth and frothy.
Step 2: Pour the lassi into tall glasses. Garnish the serving glasses with the nuts of your choice. Serve immediately.
Variations of lassi
Here are some lassi recipes that are a great way to add a twist to sweet Punjabi lassi.
Malai lassi: This is not a variation but rather adds a traditional touch. Add a layer of clotted cream (malai) or heavy cream on top of the lassi and serve in clay cups (kulhar).
Namkeen lassi or masala lassi: Make a salted version of lassi by adding roasted cumin powder, salt, and black salt (kala namak).
Fruit-based lassi: Use mangoes, blackberries, or strawberries to make mango lassi, blackberry lassi, or strawberry lassi.
Rose lassi: Add one teaspoon of rose water or rose syrup along with the rest of the ingredients.
Kesar lassi: Add crushed saffron strands along with cardamom powder to make delicious kesar lassi.
Vegan lassi: To make vegan lassi, replace yogurt with cashew yogurt, coconut yogurt, or any dairy-free yogurt. Use almond milk or coconut milk to thin it out.
Spices: Use ground cinnamon or nutmeg instead of ground cardamom.
Sweetener: Change the sweetener as per your personal preference. Brown sugar, powdered sugar, coconut sugar, maple syrup, etc. works very well for this Indian lassi.
Herbs: Use a small amount of mint leaves to make sweet mint lassi.
Greek yogurt lassi: You can also use Greek yogurt instead of plain yogurt. However, in that case, you may have to adjust the amount of water or milk needed to bring it to the right consistency. For this recipe, you will need ½ cup of extra liquid.
Use cold yogurt and cold milk straight from the fridge for best results. If you use water to thin the lassi, use cold water straight from the fridge or use ice cubes.
Meethi lassi keeps well in the refrigerator for up to 24 hours. Give it a good shake before serving.
I have used dried rose petals and pistachio as garnish. These are optional and can be skipped. You can also use other dry fruits of your choice to top the lassi.
Add a layer of clotted cream (malai) or heavy cream on top of the lassi for that traditional touch.
More yogurt-based summer drinks
Traditionally, lassi is made using a wooden churner called mathani. I am using a regular blender in this recipe. You can use a wire whisk or an immersion blender instead of the blender to make lassi.
Yes. It can be made and stored in the refrigerator for up to 24 hours. Make sure you give it a good mix just before serving.
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- 2 cups whole milk yogurt
- ½ cup milk or water
- ¼ teaspoon ground cardamom
- 3 tablespoon sugar
- Pistachio or other nuts of your choice
- Take yogurt, milk, sugar, and ground cardamom in a blender. Blend for a couple of minutes until it is smooth and frothy.
- Pour the lassi and garnish with nuts of your choice. Serve immediately.
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