This Homemade Punjabi Sweet Lassi is the perfect cooling and creamy drink for hot summer days. Made with only four ingredients, this Indian yogurt drink is a simple yet classic recipe with the perfect consistency.
About this Recipe
Sweet Lassi, also known as meethi lassi, is a popular drink in India and Pakistan, especially in Punjab. It is primarily made with yogurt (curd), milk, and sugar. If you've ever had Lahori lassi you would know they also add khoya to it as well.
There are many variations of this drink, including Mango Lassi, Salted Lassi, and Rose Lassi. I have added more variation ideas down below.
Traditionally it's made in a large wooden churner or mathani, to get that frothy texture. However, these days it's so easy to make lassi in a blender, and takes only a few minutes to get the same texture and frothiness.
- Yogurt: I use whole milk yogurt for the best flavor and texture. You can, however, use low-fat milk but it will make the consistency of lassi thinner. I do not recommend using greek yogurt as it is sour and tangy.
- Milk: Again it is best to use whole milk for flavor and consistency.
- Sugar: You can adjust the amount of sugar according to how sweet you like it. Traditionally, cane sugar is used however you can use any kind of sweetener here.
- Ice Cubes
How to Make Punjabi Sweet Lassi Recipe
- Place the yogurt, milk, sugar, and ice cubes into a blender.
- Blend for a few seconds, or until the lassi is smooth and frothy. At this point, you can adjust the consistency by adding additional milk or water.
- Pour into serving glasses, and serve. You can also store it in the refrigerator until ready to serve.
Spices: You can add cardamom powder or top the lassi with fresh mint leaves.
Nuts: To add texture you can top with crushed almonds, pistachios, or cashew nuts.
Fruits: You can make various fruity versions of lassi by adding fruits to the blender. Some popular options are strawberries, bananas, and mango.
Khoya: The real deal Punjabi Lassi sold in the streets of Lahore has the decadent addition of khoya. You can use store-bought or homemade using this Khoya Recipe.
Heavy Cream: Instead of using milk, you can make this lassi even more scrumptious by adding heavy cream or malai.
Other Flavors: You can also add rose essence or kewra water to this recipe. If you want to make rose lassi, then you will need to add rose syrup or rose water and top it with dried rose petals.
- Blending Options: If you don't have a blender, you can use a wire whisk. Just add all the ingredients (except the ice) to a jug or bowl, and whisk for a few minutes until smooth and frothy. Add the ice, and mix. You can also use an immersion blender to make the lassi.
- Garnishing Ideas: You can add saffron strands, dried rose petals, mint, or malai to top your lassi.
- Adjust the Consistency: If you like a thicker consistency of lassi, you can reduce the amount of milk to 1/4 cup.
It can be stored for up to 2-3 days in the fridge. There will be some separation of the yogurt and milk, but before drinking, you can simply whisk it well with a fork or whisk.
It is a sweet, creamy yogurt drink that tastes refreshing and helps to quench thirst.
Yes, you can use any non-dairy milk and yogurt to make this drink vegan. However, the texture and taste of the drink will change.
Yes, since sugar is added and whole milk yogurt is used, this drink is higher in fat and calories. You can use less sugar and low fat milk and yogurt, to reduce the fat content.
More Delicious Indian and Pakistani Drinks
Punjabi Sweet Lassi (5 Minute Recipe)
- 1 1/2 cup yogurt
- 2 tablespoons sugar
- 2/3 cup milk
- 1 cup ice cubes
- Place the yogurt, sugar, milk and ice cubes in a blender.
- Blend for about 15-30 seconds, or until completely smooth and frothy.
- Adjust the thickness by adding 1-2 tablespoons of water, for your desired consistency.
- Serve in chilled glasses or store in the fridge for 2-3 days.
- Yogurt: I prefer using whole milk yogurt, but you can use low fat yogurt as well. The consistency of the lassi will change, however.
- Sugar: Traditionally cane sugar is used, but I use white granulated sugar and it turns out just fine.
- Milk: Like the yogurt, for the best results I use whole milk. But you can use any percentage fat milk as you like.