Popular Indian drink, Lassi is made with yogurt and can either be sweet or salty! It's the perfect drink to cool on a hot summer day!

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: Not specified
  • Total time: 10 minutes
  • Yield: 4 (2 of each type)
  • Category: Drinks
  • Cuisine: Indian

Ingredients

For Sweet Lassi

  • 2 cups plain yogurt (480 grams, I used plain whole milk yogurt)
  • 3-4 tablespoons granulated white sugar (38-50 grams, adjust to taste)
  • 3/4 cup water (6 oz, add more or less depending on preferred consistency)
  • 1/2 teaspoon cardamom powder
  • 1/2 teaspoon rose water
  • 5-6 saffron strands
  • crushed pistachios (for serving, optional)

For Salty Lassi

  • 2 cups plain yogurt (480 grams)
  • 3/4 teaspoon cumin powder (roasted cumin powder)
  • 3/4 teaspoon kala namak (black salt)
  • 3/4 cup water (6 oz, add more or less depending on preferred consistency)
  • mint leaves (for serving, optional)

Method

Sweet Lassi

  1. To a large bowl add plain yogurt (make sure it isn't sour), Then mix it well using a wire whisk until smooth.
  2. Add in the sugar, you can adjust the amount of sugar to taste. It will also depend on how sour the yogurt is. Again using a wire whisk, mix it well until the sugar is mixed well with the yogurt.
  3. Now add water to thin out the lassi a bit. You can adjust the amount of water depending on the consistency of lassi you prefer. For thicker lassi, add 1/2 cup water, for thinner lassi, you can add 1 cup water or even more. Now using an immersion blender (or regular blender or the traditional mathani) blend everything together.
  4. Then add cardamom powder, rose water and few saffron strands. If you don't have saffron or rose water, feel free to skip. I will recommend keeping the cardamom for sure. Again, using your immersion blender, mix it all together until the lassi is all frothy on top.
  5. Pour into serving glass, top with saffron strands, crushed pistachios and serve!

Salty Lassi

  1. Add plain yogurt to a bowl and whisk it using a wire whisk until smooth.
  2. Add cumin powder and black salt (kala namak) and mix until it's well combined with the yogurt.
  3. Now add water to thin out the lassi a bit. You can adjust the amount of water depending on the consistency of lassi you prefer. For thicker lassi, add 1/2 cup water, for thinner lassi, you can add 1 cup water or even more. Using an immersion (or regular blender or the traditional mathani) blend everything together. You want the lassi to be nice frothy on top.
  4. Transfer to serving glass, garnish with fresh mint leaves and serve. You can sprinkle some roasted cumin powder on top before serving.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.