Classic Punjabi Sweet Lassi Recipe

Published: Apr 6, 2025 by Tanvi srivastava Leave a Comment

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Smooth, creamy, and frothy, this hand-churned punjabi sweet lassi recipe is as authentic as it gets! Made with just four ingredients (plus ice cubes and water), this mildly tangy yogurt drink is perfect for summer sipping!

Creamy white sweet lassi topped with rose petals in a glass, placed on a blue & white tiled table.

Sweet lassi was a breakfast essential during summers at my grandmother’s house. She would hand-churn it in a stainless steel lota using a smoothwhich is a traditional Indian churner used for making butter or lassi.

On streets of india, you’ll find malai lassi which is topped with a generous dollop of malai (milk cream) for extra richness. My grandmother never used any, and I always missed that touch of creaminess. In my version, I add a splash of heavy cream to bring in that indulgent street-style taste and texture.

Hand Churned Lassi

Hand-churning lassi is where all the magic happens! It’s what gives sweet lassi that old-school charm. Your lassi turns out luxuriously creamy, the foam holds better, and is naturally frothy without relying on gadgets.

The secret lies in the control a wooden churner gives you. It lets you achieve a creamy lassi without over-blending. The churner blends gently, preserving the yogurt’s texture and the mix-ins. That precision makes all the difference! You can use a wire whisk or hand mixer instead.

The science behind churning lassi is to incorporate air into the yogurt mixture. The steady sideways circular motion whips air into the yogurt-water-sugar mixture to create natural froth and lightness.

It does take 8 to 10 minutes by hand. Yes, a bit of an arm workout, but so worth it. No rush, just rhythm. Blenders are quicker (and I do use them when needed), but when time allows, that slow, steady hand-churning hits different.

A glass of a creamy white lassi topped with a sprinkle of rose petals rests on a wooden surface.

More Tips for Making Best Lassi

Use cold ingredients – Cold yogurt, ice cold water and ice cubes. Chilled ingredients = creamy lassi that won’t seperate!
Balance out the sweetness and tang– Since yogurt (dahi) is the main ingredient in lassi, always taste it first. If it’s too tangy, it can throw off the flavor. Avoid using overly sour yogurt. I am noting sugar quantity in the recipe card but make sure to adjust as per your yogurt quality.
Thickness Matters – We love ours thick. Street-style ones are usually thick and spoonable, while home-style ones are slightly thinner. You can always adjust the water depending on how thick or drinkable you want your lassi.
Serve Fresh & Cold – Lassi tastes best when served immediately while it’s still foamy, frothy and chilled.

Ingredients

Plain Yogurt (Dahi)– I use homemade dahi. Plain greek yogurt works well. Whole milk yogurt is the best! You want to use yogurt thats free of gelatin, cornstarch or any other additives that affect its texture. Here in US, my favorite brand from american stores is Mountain View.
Green Cardamom Powder – I highly suggest using freshly ground green cardamom powder. Here’s why. First the aroma of fresh pounded seeds is absolutely divine – it’s floral and balmy. Secondly, in my experience the store bought cardamom powder often darkens the dish. For a pristine white looking lassi, use homemade cardamom.
Water – You’ll find plenty of recipes that use milk in lassi, but I stick to water because my grandmother taught me so. She advised against mixing milk and yogurt, and that’s something I’ve followed ever since. You can use milk if desired.

Instructions

A clear glass jug on a wooden surface,with ingredients for making lassi.

Step 1: Grab a tall mixing bowl or a wide-mouthed jug or carafe- anything with high sides works well so nothing splashes out while whisking. Add yogurt, sugar, ⅓ cup cold water, cardamom powder and ice cubes.

A hand whisk is used to beat yogurt mixture in a large glass cup placed on a wooden surface.

Step 2: Whisk everything together for about 4 to 5 minutes. If the lassi feels too thick, slowly add a little more cold water as you go. The ice cubes will start to melt and help thin it out too. You’ll notice it turning nice and frothy, which is exactly what you want.

Pouring heavy cream from a small pink bowl into a larger glass bowl filled with frothy, yogurt mixture.

Step 3: Once the sugar has fully dissolved, give it a quick taste and add a little more if you like it sweeter. Now pour in the rose water and heavy cream. Whisk it all again for another 2 to 4 minutes until you see a nice thick foam forming on top.

Frothy & creamy sweet lasii is ready to enjoy.

Step 4: Pour the lassi into serving glasses and sprinkle a little rose dust on top. You can also add some chopped nuts if you like a bit of crunch. Serve right away while it’s nice and chilled. This recipe makes about 6 to 7 servings, roughly 8 ounces each.

Making Lassi in a blender – Add all the ingredients to a high-speed blender and blend just until the ice is fully broken down. I recommend using crushed ice instead of whole cubes so you don’t have to blend for too long. Keep in mind that blending can thin out the yogurt quite a bit, so avoid over-blending to keep your lassi creamy and frothy.

Storage

Handchurned lassi stores very well, refrigerated for up to 24 hours. By churning slowly and steadily, you’re helping the water (or ice) and yogurt blend into one uniform mixture. This prevents separation and creates a homogenous lassi that doesn’t split or feel watery.
Blender versions tend to seperate a little as they stand in the fridge. Not to worry, stir and serve.