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A refreshing and creamy yogurt-based drink from Punjab, perfectly sweetened and blended until frothy. This classic Indian cooler is the perfect way to beat the heat and aid digestion after a hearty meal.
For 4 servings
Combine Ingredients
Blend Until Frothy
Serve Chilled
A refreshing and creamy yogurt-based drink from Punjab, perfectly sweetened and blended until frothy. This classic Indian cooler is the perfect way to beat the heat and aid digestion after a hearty meal.
This punjabi recipe takes 5 minutes to prepare and yields 4 servings. At 173.69 calories per serving with 6.72g of protein, it's a beginner-friendly recipe perfect for beverage or snack or dessert.
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Add 1 cup of fresh or frozen mango pulp to the blender along with the other ingredients for a fruity twist.
Add 1-2 tablespoons of rose syrup (like Rooh Afza) instead of sugar for a beautiful pink color and floral flavor.
Soak a pinch of saffron strands in 1 tablespoon of warm milk for 10 minutes, then add it to the blender for a luxurious flavor and color.
Omit the sugar and instead add 1/2 teaspoon of black salt (kala namak), 1/2 teaspoon of roasted cumin powder, and a handful of fresh mint leaves before blending.
The curd in lassi is a natural probiotic, which helps promote the growth of healthy bacteria in the gut, aiding digestion and improving overall gut health.
Made from dairy products, lassi is an excellent source of calcium, which is essential for maintaining strong bones and teeth.
Lassi is a popular drink in hot climates because it helps to cool down the body and prevent heat stroke, making it a perfect summer beverage.
The healthy bacteria and nutrients like Vitamin D and lactic acid found in lassi can help strengthen the immune system.
One serving of this Sweet Lassi (approximately 1 cup or 230g) contains around 200-250 calories, depending on the fat content of the curd and milk used.
Sweet Lassi can be part of a healthy diet in moderation. It's a good source of calcium and probiotics from the curd, which aids digestion. However, it is high in sugar, so it's best enjoyed as an occasional treat.
For the most authentic, creamy, and rich lassi, it is highly recommended to use homemade or store-bought full-fat, plain curd (dahi). Avoid using Greek yogurt as it's too thick, and low-fat yogurt will result in a thinner, less creamy lassi.
Yes, you can make a vegan version by substituting the curd with a thick, unsweetened plant-based yogurt (like coconut or cashew yogurt) and the whole milk with a plant-based milk of your choice. The texture and taste will be different but still delicious.
To make your lassi thicker, use less milk or water. You can also use extra-thick curd or add a tablespoon of malai (fresh cream) or a small piece of banana before blending.
Lassi is best consumed fresh to enjoy its frothy texture. If you must store it, keep it in an airtight container in the refrigerator for up to 24 hours. It may separate, so be sure to stir or shake it well before drinking.
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