Sweet & Salty Lassi Recipe – Cardamom, Rosewater & Saffron Delight

Last Updated on 2 months by Neha Deshmukh

Sweet & Salty Lassi Recipe – Cardamom, Rosewater & Saffron Delight

Hey everyone! If you’ve ever visited India, especially during the warmer months, you know lassi is a must-try. It’s the ultimate refresher, and honestly, I can’t imagine a summer without it. Today, I’m sharing my go-to recipe for both sweet and salty lassi – two versions of this creamy, dreamy drink that are unbelievably easy to make. Get ready for a little taste of India in your kitchen!

Why You’ll Love This Recipe

This lassi recipe is seriously a winner for so many reasons. It’s quick – ready in under 10 minutes! It’s incredibly versatile; you can tweak the sweetness and spice levels to exactly your liking. Plus, it’s a fantastic way to use up plain yogurt. But most of all, it’s just…delicious. The combination of cool yogurt, fragrant spices, and a touch of sweetness (or salt!) is pure bliss.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful lassis:

• 2 cups plain yogurt (about 475ml)
• 3-4 tablespoons granulated white sugar (adjust to taste)
• ¾ cup water (about 175ml)
• ½ teaspoon cardamom powder
• ½ teaspoon rose water
• 5-6 saffron strands
• ¾ teaspoon roasted cumin powder
• ¾ teaspoon kala namak (black salt)

Ingredient Notes

Let’s talk ingredients for a sec, because quality really does matter here!

• Plain Yogurt Quality: Use a good quality, full-fat plain yogurt for the best, creamiest texture. Dahi is the traditional choice, but any plain yogurt will work.
• Cardamom Freshness: Freshly ground cardamom is always best. The aroma is so much more vibrant! If you’re using pre-ground, make sure it’s relatively recent.
• Saffron Grade: Saffron can be a bit pricey, but a little goes a long way. Look for deep red strands – that indicates good quality.
• Kala Namak Origin & Flavor: Kala namak, or black salt, has a unique sulfurous flavor that adds a wonderful savory depth to the salty lassi. It’s traditionally from the Himalayan region. Don’t skip it!
• Rose Water Authenticity: Real rose water smells incredibly floral and fragrant. Avoid anything artificial – it won’t give you the same delicate flavor.

Step-By-Step Instructions

Alright, let’s get blending!

1. First, pour the yogurt into a bowl and whisk it until it’s beautifully smooth. No lumps allowed!
2. For Sweet Lassi: Add the sugar and blend well. Then, gradually add the water, mixing until you reach your desired consistency. I like mine fairly thick, but feel free to add more water if you prefer it thinner.
3. Now for the magic! Stir in the cardamom powder, rose water, and saffron strands. Blend everything together until it’s light, frothy, and beautifully combined.
4. For Salty Lassi: In a separate bowl, mix the cumin powder and black salt into the yogurt. Add the water and blend until it’s frothy and smooth.
5. Finally, it’s time to serve! Garnish the sweet lassi with a sprinkle of pistachios or a few saffron strands. For the salty lassi, a little sprinkle of mint or cumin powder looks lovely.

Expert Tips

Here are a few things I’ve learned over the years:

• Chill Your Yogurt: Using cold yogurt will give you an even more refreshing lassi.
• Adjust Water Gradually: Add the water slowly to avoid making the lassi too thin. You can always add more, but you can’t take it away!
• Don’t Overblend: Overblending can make the lassi a little too airy. Blend just until everything is combined and frothy.

Variations

Want to get creative? Here are a few ideas:

• Vegan Lassi Adaptation: Swap the dairy yogurt for a plant-based alternative like coconut or almond yogurt. It changes the flavor slightly, but it’s still delicious! My friend, Priya, swears by cashew yogurt for a super creamy vegan lassi.
• Adjusting Sweetness Levels: Feel free to adjust the amount of sugar to your liking. You can also use honey or maple syrup as a natural sweetener.
• Spice Level – Adding Chili: For a little kick, add a tiny pinch of chili powder to the salty lassi. It’s surprisingly good!
• Festival Adaptations – Holi/Summer: During Holi, I sometimes add a splash of mango pulp to the sweet lassi for a vibrant color and flavor. It’s perfect for celebrating!

Serving Suggestions

Lassi is best served immediately, nice and cold. It’s a fantastic accompaniment to spicy Indian meals, but honestly, it’s delicious any time of day. I love having a glass of sweet lassi with a plate of jalebi for a truly indulgent treat.

Storage Instructions

While lassi is best enjoyed fresh, you can store leftovers in an airtight container in the refrigerator for up to 24 hours. It may separate slightly, so just give it a good stir before serving.

FAQs

Got questions? I’ve got answers!

• Can I use Greek yogurt for lassi? You can, but it will result in a much thicker lassi. You’ll definitely need to add more water to reach your desired consistency.
• What is the best way to infuse saffron flavor? Gently warming the saffron strands in a tablespoon of milk for about 10-15 minutes before adding them to the lassi helps release their flavor and color.
• Can I make lassi ahead of time? It’s best made fresh, but you can prep the ingredients (measure everything out) ahead of time to save time.
• What’s the difference between sweet and salty lassi? Sweet lassi is flavored with sugar, cardamom, and rosewater, while salty lassi uses cumin and black salt for a savory, refreshing flavor.
• Can I use other spices besides cardamom and cumin? Absolutely! A pinch of nutmeg or ginger can also be lovely in sweet lassi. For salty lassi, try a little black pepper.