Punjabi Sweet Lassi
Thick, creamy and chilled sweet lassi made from fresh curd, sugar and cardamom, topped with malai and chopped pistachios.
Sweet lassi is Punjab's most beloved cooler, a thick, frothy curd drink served in tall steel glasses with a layer of malai floating on top. It needs only a handful of ingredients, so the quality of the curd matters: it should be fresh and mildly sour, not watery. Blended with sugar and a little cardamom, it turns smooth and creamy in under a minute. It is the ideal partner to a heavy meal of paratha, chole or rajma, and a welcome refresher on hot afternoons. Serve it very cold, garnished with nuts.
Method
- Place the chilled curd, sugar and cardamom powder in a blender jar.
- Add the cold milk or water and the ice cubes.
- Blend for 40 to 60 seconds until completely smooth, thick and frothy.
- Taste and add more sugar if needed; blend briefly again.
- Pour into tall glasses, top with a spoon of malai and the chopped nuts.
- Drizzle the saffron milk on top if using and serve immediately.
Chef's tips
- Use thick curd that is mildly sour; very sour curd makes the lassi sharp.
- Chill the curd beforehand so the lassi stays thick even with ice.
- Blend sugar well so no grains remain, or use powdered sugar.
- Add ice cubes only just before blending to avoid dilution.
Watch Purna make something similar
Kaju Kesar Lassi
Orange Lassi
Blackcurrant Lassi
What to serve it with
Serve ice cold alongside stuffed parathas, chole bhature, rajma chawal or as a refreshing afternoon drink.
Storage
Best served fresh. If needed, refrigerate for a few hours and whisk or shake again before serving.
Variations
- Make rose lassi with 1 tbsp rose syrup instead of cardamom.
- Blend in 1/2 cup ripe mango pulp for a mango lassi.
- Skip the sugar and add salt and roasted cumin powder for salted lassi.
Recipe by Chef Purna Shah. More videos on YouTube and Instagram.
Recipe questions
How do I make lassi thick?
Use thick, well-chilled curd and little liquid. Hang the curd for 15 minutes in a muslin cloth if it is watery, and add only a few ice cubes.
Can I make lassi without a blender?
Yes. Whisk the curd, sugar and milk vigorously with a hand whisk or a madhani until smooth and frothy. It takes about 3 to 4 minutes.
Can I use sour curd?
Slightly sour curd is traditional and balances the sweetness. If it is too sour, add a little more sugar and a splash of milk. Taste and adjust sugar before serving.
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