Punjabi Sweet Lassi
Thick whisked yogurt drink sweetened and topped with cream, traditionally churned with a wooden madhani in Punjabi homes.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Servings
- 2
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •Wooden madhani or blender
- •Tall glasses
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 10 g
- carbs
- 22 g
- fibre
- 0 g
- protein
- 7 g
- calories
- 210 kcal
Instructions
- 1
Whisk the chilled yoghurt using a wooden madhani (traditional hand churner) or blender until smooth.
- 2
Add sugar and cardamom powder. Whisk until fully dissolved.
- 3
Slowly add chilled water or milk to reach your desired thickness.
- 4
Churn again until frothy on top.
- 5
Pour into tall glasses.
- 6
Top each glass with a spoonful of fresh cream and crushed pistachio. Serve chilled.
Chef's tips
Use thick, well-set yoghurt for a rich lassi. Churning by hand with a madhani creates more froth than a blender. Serve straight away for the best texture.
Ingredient substitutions
- malai → a scoop of vanilla ice cream for a festive version
Storage
Best consumed fresh; can be refrigerated for a few hours.
Reheating
Not applicable; serve chilled.
Common mistakes to avoid
- •Using thin or sour yoghurt, which makes the drink watery and tangy.
- •Adding too much water, which ruins the rich creamy texture.
Serving suggestions
Cooked Punjabi Sweet Lassi?
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