Sweet / Salted Lassi Recipe

Place 2 cups plain whole-milk yogurt in a blender or a large mixing bowl if using an immersion blender.

Add 1 cup cold water to the yogurt. This yields a drinkable consistency; for thicker lassi reduce water to 1/2 cup, for thinner increase to 1 1/4 cups.

Blend on medium-high for 30–45 seconds until smooth and slightly frothy. If using a bowl and whisk or an immersion blender, whisk/blend until fully smooth and aerated (about 1–2 minutes).

To the blended yogurt base, add 3 tbs granulated sugar. Taste after blending and adjust sweetness by adding up to 1 additional tablespoon if desired.

Add 1 tsp rose water and 1 tsp ground cardamom. Blend for another 15–20 seconds to fully incorporate and create a frothy top.

If serving chilled immediately, add 1 cup ice cubes to the blender and pulse twice (2–3 seconds each) so ice breaks but does not overly dilute the lassi. Alternatively, serve over ice.

Pour into 4 tall glasses (about 8 oz / 240 ml each) and garnish with chopped pistachios or a few saffron strands and a small sprinkle of ground cardamom.

To the blended yogurt base, add 1 tsp fine sea salt and 1 tsp roasted cumin powder. Start with the listed quantities; taste and adjust salt or cumin to preference.

Add 2 tbs chopped fresh mint if using and blend for 10–15 seconds to evenly distribute the herbs and create a light froth.

If you prefer chilled salted lassi, add ice cubes and pulse briefly so the drink is cold but not watered down. Otherwise, serve over ice.

Pour into 4 glasses and garnish with a sprig of mint and a light dusting of roasted cumin powder or ground cardamom if desired.

Serve immediately for the freshest froth and chilled temperature. Sweet lassi is typically slightly thicker and served with dry nut garnish; salted lassi is savory and refreshing with mint and cumin.

Leftovers: keep in a covered container in the refrigerator for up to 24 hours. Re-blend briefly before serving to re-incorporate any separated whey.