Rose Lassi Recipe

Prepare Cardamom

Crush the green cardamom pods: place pods on a cutting board, press gently with the flat side of a knife to crack them, then remove the seeds. Lightly grind the seeds in a mortar and pestle or with the back of a spoon until coarsely powdery (about 15–20 seconds).

Combine Dairy and Sweetener

In a blender, add 2 cups of Greek yogurt, 1 cup cold whole milk, and 1/2 cup iced water. Add 3 tablespoons icing sugar (adjust to taste) and a pinch of salt (about 1/10 tsp) to enhance flavor. Blend on medium speed for 20–30 seconds until smooth and creamy.

Flavor the Lassi

Add 2 tablespoons rose syrup and 1/4 teaspoon kewra water to the blended yogurt mixture. Add the freshly ground cardamom seeds. Pulse the blender 3–4 times (about 10–15 seconds) to fully incorporate the aromatics, tasting and adjusting sweetness or rose syrup as needed (add up to 1 more tbs rose syrup if you prefer stronger rose flavor).

Chill and Finish

Add 1 cup ice cubes to the blender and blend briefly (10 seconds) until lassi is cold but still slightly frothy. Do not over-blend or the texture may become too watery.

Serve

Pour the rose lassi into 4 tall glasses (about 3/4 cup per serving). Garnish each glass with a sprinkle of finely crushed pistachios (about 1/4 tablespoon per glass) and 1–2 rose petals if using. Optionally add a few crushed cardamom seeds on top for aroma.