Sweet Lassi

Name: Sweet Lassi
Total time: 5 min
Yield: 2
Cuisine: Pakistani (Punjabi)
Ingredients: 490 g Plain yogurt (dahi), chilled; 120 ml Cold water or milk; 3 tbsp Sugar; 150 g Ice cubes; 1 pinch Green cardamom powder (optional); Rose water (optional)

Punjab's answer to summer: yogurt whipped with cold water, sugar and ice until thick and frothy, poured tall and drunk cold. The everyday cooler that sits beside every heavy Pakistani meal.

Source

Recette de Pakistani home kitchens · 🏺 Traditionnel · Everyday cooking of Pakistani households, shared across Punjab, Sindh and the wider subcontinent.

Punjabi yogurt drink · lassi — An ownerless traditional drink, so no cook is credited. The cited article documents lassi as a Punjabi yogurt-based drink, blended with water and either sugar (sweet) or salt and spices (savoury), and notes the popular mango variant. Quantities and method here are this book's own; the cook-along is a verified Food Fusion lassi video.

Background on Wikipedia ↗

Watch it being made · 3 videos

Food Fusion HomeCookingShow Swasthi's Recipes

⏱ 5 min🍽 2 portions🔥 180 kcal🇵🇰 Pakistan

HalalVégétarienSans glutenSans fruits à coque

Étapes

Put the yogurt, water, sugar and half the ice in a blender. Add the cardamom and rose water if using.
Blend for 30–60 seconds until it is completely smooth, thick and topped with a layer of froth.
💡 The froth is the sign of a proper lassi — the longer you blend or churn, the thicker the foam. A hand blender or even a whisk and jug works if you have no blender.
Taste and adjust the sugar, then pour into tall glasses over the rest of the ice. Drink cold, straight away.

💡 Astuces

For a salty lassi (namkeen lassi) instead, drop the sugar and rose water and blend with a good pinch of salt and roasted cumin — the version usually drunk with a savoury meal rather than as a treat.
A mango lassi is the same method with a ripe mango or a few spoons of mango pulp blended in, and a little less water. Deservedly the most famous version abroad.