Rose & Cardamom Lassi Recipe

Crush cardamom

Lightly crush the green cardamom pods using the flat side of a knife or a mortar and pestle to release the seeds. Remove and discard the empty pod husks, then crush the seeds further to a coarse powder. Measure and set aside.

Prepare garnish

If using, finely chop the toasted pistachios and lightly crush the dried rose buds. Rinse edible fresh rose petals and pat dry. Keep garnishes ready.

Combine base ingredients

In a blender, add 2 cups plain whole-milk yogurt, 1 cup cold whole milk, 3 tablespoons granulated sugar, 1 teaspoon rose water, and the crushed cardamom seeds (from 6 pods). Add a pinch of salt (about 1/8 teaspoon) if using to lift flavors.

Blend with ice

Add about 1 cup of ice cubes to the blender. Blend on high for 30–45 seconds until the mixture is smooth, frothy, and slightly thickened but pourable. Taste and adjust sweetness or rose water: add up to 1 additional teaspoon of rose water or 1 tablespoon sugar if desired, blending briefly to incorporate.

Chill if needed

If lassi is not cold enough, chill in the refrigerator for 10–15 minutes or add a few more ice cubes and pulse to chill further. For a thinner lassi, stir in up to 2 tablespoons additional cold milk.

Pour the rose and cardamom lassi into 4 chilled glasses (about 1 cup each). Sprinkle each serving with a pinch of the finely chopped toasted pistachios and a few crushed dried rose buds. Float a couple of edible rose petals on top for visual appeal if using.

Serve immediately while frothy and cold. Lassi will keep in the refrigerator for up to 24 hours; stir or re-blend briefly before serving.