Sweet Lassi
میٹھی لسّی
Meethi lassi is the summer drink of Punjab: cold yogurt whipped with sugar until it is thick, frothy and almost spoonable. It is drunk with a late breakfast of paratha, or on its own in the afternoon heat. This version keeps the yogurt thick and uses only a splash of liquid, then finishes each glass with , the way lassi shops in Lahore and Faisalabad serve it.
- ⏱ Total: 10 min
- Prep: 10 min
- Easy
- Serves 2
Method
Tap a step when it is done.
Spoon the chilled yogurt into the blender jar, or into a deep bowl if you are churning by hand with a .
Add the sugar, ground cardamom, cold milk and chilled water.
Blend on medium speed for 40–60 seconds, until the sugar has dissolved and the lassi is smooth and frothy on top. By hand, spin the madhani for 2–3 minutes.
Add the ice and pulse 3–4 times, just until the ice is broken up and the lassi is very cold. Taste and add a little more sugar if needed.
Pour into two tall glasses, letting the froth slide in last so it sits on top.
Float a tablespoon of malai on each glass and serve immediately.
Kitchen notes
Do not over-blend after adding ice. Long blending warms the yogurt and thins it out, and the lassi loses its body.
Very sour yogurt needs more sugar; fresh, mild yogurt needs less. Always taste before pouring.
No malai? A spoon of thick cream or a dollop of whipped yogurt on top works almost as well.
Punjab’s summer glass
Lassi has been made in Punjabi homes for as long as there has been yogurt. Farming families churned it in the morning, drank the sweet or salted version with breakfast, and kept the butter that rose to the top. In cities today it is sold from lassi shops in huge steel or glass tumblers, often so thick that it comes with a spoon. It is a drink for hot afternoons, for after a heavy meal and for breaking the summer heat, and it is also believed to keep the stomach cool.
Getting it thick and frothy
The texture comes almost entirely from the yogurt. Full-fat yogurt set the day before, slightly sour and very cold, gives the best body. Use as little liquid as you can get away with: just enough milk and water for the blades to turn. Blend only until the sugar has dissolved and froth forms, then add ice and pulse briefly. Long blending heats the yogurt and turns the lassi thin.
Traditionally the lassi is churned with a , a wooden churner spun between the palms in a clay or steel pot. It gives a lighter, airier froth than a blender and is still the way many village homes make it.
Variations
- Pera lassi: crumble a milk or a spoon of into the blender for a richer, fudgy lassi.
- Rose lassi: add a teaspoon of rose water or a tablespoon of Rooh Afza with the sugar.
- Dry fruit lassi: top the malai with crushed almonds and pistachios.
- Less sweet: use 2 tablespoons of sugar and let the tang of the yogurt come through.
Serving
Pour lassi into chilled glasses and serve it straight away, while the froth is high. It is filling, so it pairs well with a simple aloo paratha breakfast or stands on its own as an afternoon snack. Leftovers can be kept in the fridge for a few hours, but whisk them again before pouring.
Questions people ask
Why is my lassi thin and watery?
Either too much water or milk went in, or the yogurt itself was runny. Start with only a few tablespoons of liquid and add more only if the blender struggles. Hung yogurt makes the thickest lassi.
Can I make lassi without a blender?
Yes. This is how it was always made: churn the yogurt, sugar and liquid in a deep pot with a wooden madhani, or use a whisk, for 2–3 minutes until frothy. Then stir in crushed ice.
Can I make it ahead?
Lassi is best fresh. It can sit in the fridge for 2–3 hours, but it separates slightly and loses its froth, so blend or whisk it again for a few seconds before serving.
Nutrition (estimate, per serving)
- Calories
- 330
- Protein
- 10 g
- Fat
- 15 g
- Carbs
- 39 g
