Sweet Lassi Recipe

Overview

This sweet lassi recipe makes two creamy, chilled drinks with a gently tangy yogurt flavor and a light cardamom aroma. The drink comes together in a blender in just a few minutes, with no cooking required.

Use plain, unsweetened yogurt so you can control the sweetness. Thick yogurt gives the lassi a rich body, while milk loosens it to a pourable consistency. Serve it cold on its own or alongside a spicy meal.

Ingredients

• 2 cups plain full-fat yogurt, cold
• 1/2 cup cold milk, plus more if needed
• 3 tablespoons granulated sugar, or to taste
• 1/4 teaspoon ground cardamom
• 1 cup ice cubes
• 2 tablespoons chopped pistachios or almonds, optional, for serving
• 2 small mint leaves or a pinch of ground cardamom, optional, for garnish

How to make it

1. Add the cold yogurt, milk, sugar, ground cardamom, and ice to a blender. If your yogurt is very thick, start with the full 1/2 cup of milk; if it is already loose, begin with 1/3 cup.

2. Blend on high for 30 to 45 seconds, until the sugar has dissolved and the lassi looks smooth and lightly frothy. Scrape down the sides if any yogurt remains stuck above the blades.

3. Taste the lassi before serving. Add another 1 tablespoon of sugar if you want it sweeter, or add 2 tablespoons of milk at a time if it is too thick to pour easily. Blend for 10 seconds after each adjustment.

4. Pour into two chilled glasses. The finished lassi should be creamy but drinkable, with a thin layer of foam on top. Garnish with chopped nuts or a small pinch of cardamom if you like, and serve immediately.

5. For an especially cold, thicker drink, refrigerate the blended lassi for 15 to 20 minutes rather than adding more ice. Extra ice can dilute the yogurt flavor as it melts.

Expert tips

• Choose the right yogurt: Plain full-fat yogurt produces the smoothest, richest lassi. Low-fat yogurt works, but the drink will be lighter and less creamy. Avoid flavored or pre-sweetened yogurt unless you reduce or omit the added sugar.
• Adjust for yogurt thickness: Strained Greek-style yogurt may need up to 3/4 cup milk. Regular yogurt may need only 1/3 cup. Add milk gradually so the lassi does not become watery.
• Check the sweetness after blending: Yogurt varies in tartness, so the same amount of sugar will not taste identical every time. Cold drinks also taste slightly less sweet than room-temperature mixtures.
• Fix a thin lassi: Blend in 2 to 3 tablespoons of chilled yogurt. Avoid adding powdered milk unless you do not mind a slightly heavier texture.
• Fix a lassi that is too tart: Add sugar 1 teaspoon at a time. A few extra tablespoons of milk can soften the sharpness, but they will not replace the sweetness.
• Make a mango version: Replace 1/2 cup of the yogurt with 1/2 cup ripe mango pieces or drained canned mango, then blend as directed. For more fruit variations, see this mango lassi recipe.
• Serve it with food: Sweet lassi is refreshing with spicy curries, rice dishes, or warm flatbreads such as this plain naan recipe. Keep the lassi lightly sweet if the meal already includes a sweet chutney.

Serving and storage

Serve sweet lassi immediately while it is cold and frothy. If preparing it ahead, cover and refrigerate it for up to 24 hours. Stir or shake it well before serving because the yogurt may settle and the foam will disappear.

Keep the lassi refrigerated at 4°C/40°F or below, and do not leave it at room temperature for more than 2 hours, or 1 hour in very hot conditions. Do not freeze it if you want a smooth, pourable drink; freezing and thawing can make the yogurt separate.

Frequently asked questions

Can I make sweet lassi without a blender?

Yes. Whisk the yogurt and sugar in a large bowl until smooth, then gradually whisk in the milk and cardamom. Stir in crushed ice or chill the lassi before serving. It may be slightly less frothy than a blended version.

What is the best yogurt for sweet lassi?

Plain full-fat yogurt gives the creamiest result. Greek-style yogurt also works, but it is thicker, so add extra milk gradually until the lassi pours easily.

Can I use honey instead of sugar?

Yes. Replace the sugar with about 2 tablespoons of honey, then taste and add more if needed. Honey changes the flavor slightly and blends most easily when the yogurt and milk are not ice-cold.

Why is my lassi watery?

The yogurt may have been loose, or too much milk or melting ice may have been added. Blend in 2 to 3 tablespoons of cold yogurt, then chill the lassi instead of adding more ice.

Can sweet lassi be made ahead?

Yes. Refrigerate it in a covered container for up to 24 hours. Separation is normal; stir or shake it before pouring.

More from FoodNotes

• mango lassi recipe
• plain naan recipe