Lassi
An authentic beverage recipe from Punjab, India — with exact measurements and step-by-step instructions.
The Story Behind the Dish
Lassi is a treasured beverage dish from Punjab, India — a reflection of the region's ingredients, climate, and culinary traditions passed down through generations.
Ingredients
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Warm a teaspoon of milk and soak the saffron strands in it for 5 minutes to bloom. Set aside.
Place the thick yogurt in a large bowl or blender. Whisk or blend briefly to smooth out any lumps.
Add cold water or cold milk to the yogurt. The ratio of yogurt to liquid determines thickness — use less liquid for a thicker lassi.
Add sugar and blend or whisk vigorously for 2–3 minutes until the mixture is frothy and well combined. Traditional Punjabi lassi is churned with a wooden churner (madani) for a frothy, aerated texture.
Add cardamom powder and rose water. Blend for another 30 seconds.
Add ice cubes and blend briefly until the lassi is cold and frothy.
Pour into tall glasses. Top each glass with a generous spoonful of fresh cream (malai).
Drizzle the saffron milk over the cream.
Garnish with slivered pistachios and serve immediately.
Cook
10 mins
Serves
4 servings
Level
Easy