Ultimate Lassi Recipe- Punjabi, Rose, Chocolate & Dry Fruit Flavors

Last Updated on 2 months by Neha Deshmukh

Ultimate Lassi Recipe – Punjabi, Rose, Chocolate & Dry Fruit Flavors

Hey everyone! If you’ve ever visited India, especially during the scorching summers, you know lassi is a lifesaver. It’s more than just a drink; it’s a feeling – cool, creamy, and utterly refreshing. I remember my grandmother making a huge batch of lassi every afternoon, and it was the highlight of my day. Today, I’m sharing my go-to lassi recipes, including the classic Punjabi version, plus a few fun twists!

Why You’ll Love This Recipe

This isn’t just one recipe, it’s a collection of four! We’re covering everything from the traditional Punjabi Lassi to decadent Chocolate Lassi and everything in between. They’re all incredibly easy to make, require minimal ingredients, and are perfect for any occasion – a quick afternoon treat, a festive gathering, or just when you need a little something to cool you down. Plus, they’re endlessly customizable!

Ingredients

Here’s what you’ll need to get started. Don’t worry, it’s a pretty short list!

• 1 cup thick curd (dahi)
• 2 tbsp sugar
• ¼ tsp cardamom powder
• 2 tbsp pistachios
• 2 tbsp almonds
• 1 chopped anjeer (fig)
• ¼ tsp saffron food colour
• 2 tbsp Rooh Afza
• 3 tbsp chocolate sauce

Ingredient Notes

Let’s talk about a few key ingredients to make sure your lassi turns out perfectly.

Curd (Dahi) – Choosing the Right Consistency

This is the most important part! You want thick, creamy curd – the kind that holds its shape. Greek yogurt works brilliantly if you can’t find traditional Indian dahi. Avoid runny or watery curd, as it will result in a thin lassi. (About 240g of thick curd)

Cardamom – The Queen of Spices

Cardamom adds that signature fragrant warmth to Punjabi Lassi. I always prefer using freshly ground cardamom for the best flavour, but pre-ground works in a pinch. A little goes a long way!

Dry Fruits – Regional Variations & Nutritional Benefits

Using pistachios and almonds is pretty common in North Indian lassis. But feel free to experiment! Cashews, walnuts, or even a mix of your favorites can be used. Plus, they add a lovely nutty flavour and a boost of healthy fats.

Rooh Afza – A Nostalgic Flavor

Rooh Afza is a rose-flavored syrup that’s incredibly popular in India, especially during summer. It adds a beautiful floral aroma and a unique sweetness to the Rose Lassi. It’s a taste of childhood for many of us!

Saffron – Adding Color and Aroma

A tiny pinch of saffron adds a beautiful golden hue and a subtle, luxurious flavour to the Dry Fruit Lassi. It’s a bit of a splurge, but totally worth it for special occasions.

Step-By-Step Instructions

Alright, let’s get blending! Here’s how to make each lassi:

For Punjabi Lassi: Blend 1 cup thick curd, 2 tbsp sugar, and ¼ tsp cardamom powder until smooth. Pour into glasses and top with a little malai (cream) or a sprinkle of cardamom powder.

For Dry Fruit Lassi: Add 1 cup curd to your blender with 2 tbsp pistachios, 2 tbsp almonds, 1 chopped anjeer, 2 tbsp sugar, and ¼ tsp saffron food colour. Blend until everything is nicely combined. Garnish with chopped pistachios.

For Rose Lassi: This one’s super simple! Blend 1 cup curd, 2 tbsp sugar, and 2 tbsp Rooh Afza. Give it a taste and adjust the sugar if needed – Rooh Afza is already quite sweet. Top with a drizzle of rose syrup for extra floral goodness.

For Chocolate Lassi: Blend 1 cup curd, 3 tbsp chocolate sauce, and 2 tbsp sugar. That’s it! Serve immediately with a drizzle of chocolate syrup. My kids absolutely love this one.

Expert Tips

• Chill your ingredients: Using cold curd and even chilling your glasses will make the lassi extra refreshing.
• Don’t over-blend: Over-blending can make the lassi too frothy. Blend just until smooth.
• Adjust sweetness: Feel free to adjust the amount of sugar to your liking.

Variations

Want to get creative? Here are a few ideas:

Vegan Lassi

Swap the curd for plant-based yogurt (coconut or almond yogurt work well). You might need to add a little extra sugar to compensate for the tanginess.

Gluten-Free Lassi

All these recipes are naturally gluten-free! Just double-check the ingredients in your chocolate sauce if you’re using it.

Spice Level – Adjusting Sweetness

If you prefer a less sweet lassi, start with 1 tbsp of sugar and add more to taste. You can also add a pinch of nutmeg or cinnamon for a warming spice.

Festival Adaptations – Lassi for Special Occasions (Holi, Baisakhi)

During Holi, I love adding a splash of mango pulp to the lassi for a vibrant colour and flavour. For Baisakhi, a sprinkle of chopped nuts and a touch of saffron make it extra festive.

Serving Suggestions

Lassi is best served immediately. You can garnish it with chopped nuts, a sprinkle of cardamom, a drizzle of syrup, or even a few rose petals for a beautiful presentation. It pairs perfectly with spicy Indian snacks like samosas or pakoras.

Storage Instructions

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

FAQs

What type of curd is best for lassi?

Thick, full-fat curd is ideal. Greek yogurt is a great substitute if you can’t find traditional Indian dahi.

Can I use flavored yogurt instead of plain curd?

You can, but it will change the flavour profile. Mango or strawberry yogurt can be fun, but it won’t be the same as a classic lassi.

How can I make lassi thicker or thinner?

For a thicker lassi, use more curd or add a tablespoon of milk powder. For a thinner lassi, add a little milk or water.

Can I prepare lassi ahead of time?

You can blend the ingredients ahead of time and store them in the refrigerator, but it’s best to serve it immediately after blending for the best texture.

What are some healthy alternatives to sugar in lassi?

You can use honey, maple syrup, or dates to sweeten your lassi.

Can I add fruit pulp to these lassi variations?

Absolutely! Mango, banana, or strawberry pulp would be delicious additions.