Rose & Cardamom Lassi Recipe

Crush and extract seeds

Lightly toast the green cardamom pods in a dry skillet over medium heat for 30–45 seconds until aromatic (optional). Crack the pods open with the flat side of a knife and discard the empty husks. Using the back of the knife or a mortar and pestle, crush the seeds to a coarse powder. This yields the freshest cardamom flavor for the lassi.

If you prefer a smoother infusion, bruise the pods and warm 2 tablespoons of milk in a small saucepan, add the crushed cardamom, steep for 5 minutes off the heat, then strain. Use that infused milk in the lassi in place of the optional milk.

In a blender, combine 2 cups plain whole-milk yogurt, 1 cup cold water, 1/4 cup milk (or the cardamom-infused milk), 3 tablespoons granulated sugar, and 1 tablespoon honey. Blend on medium speed for 20–30 seconds to smooth out the yogurt.

Add 2 tablespoons rose syrup, 1/2 teaspoon rose water, the crushed cardamom (from the previous section), and 1/2 teaspoon citrus zest (if using). Blend again for 10–15 seconds until everything is fully incorporated and the mixture is frothy. Taste and adjust sweetness or rose: add up to 1 tablespoon more sugar or 1 tablespoon more rose syrup in small increments if desired.

If the lassi is too thick, add up to another 1/4 cup cold water or milk and pulse to reach your preferred consistency. Add 4 ice cubes to the blender and pulse twice more for a chilled, slightly diluted texture. For a crushed-ice texture, use 6 ice cubes and blend until crushed.

Divide the lassi between 2 tall glasses. Sprinkle 1 teaspoon crushed pistachios and 1 teaspoon dried rose petals over the top of each glass (or divide evenly).

Optionally, add a small pinch of extra ground cardamom on top for aroma. Serve immediately with a straw or small spoon.