Classic Punjabi Meethi Lassi

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Lassi is a popular cold beverage from North India, primarily made using yogurt. Available in both sweet and salty variations, its an apt recipe to chill yourself down in scorching heat of summers. The probiotic properties of lassi also aid in digestion and make your gut healthy.

The lassi recipe I am sharing with you today is of the traditional and classic meethi (sweet) lassi from Punjab. Thick yogurt blended with sugar and just a wee bit of water, further flavored with some cardamom powder, makes it a lipsmacking as well as a healthy thirst quencher. If you ever have a chance visiting the street side lassi stalls of Punjab, you would be overwhelmed seeing the vendors top the huge glasses of lassi with a thick dollop of cream and a whole lots of nuts, making it all the more rich. Well, personally not much fond of heavy and rich layer of cream in my lassi, I have omitted adding the same to my recipe. However, if you wish to have the authentic feel and taste of a street side Punjabi lassi, do top it up with some cream.

You can also take a look at Mango Lassi and Rose & Almond Lassi, which are other delicious variants of the regular meethi lassi.

Classic Punjabi Meethi Lassi


INGREDIENTS

  • Fresh homemade thick curd or Greek Yogurt - 500 grams
  • Sugar - 6 to 8 tbsp
  • Cardamom powder - 1/4 tsp
  • Chopped nuts (almonds, pistachios) - a few, for garnish
  • Ice cubes - 1 cup

P.S - Those wanting to avoid sugar, can instead add honey to the recipe.


Classic Punjabi Meethi Lassi


METHOD

  • Add sugar and cardamom powder in the curd and churn it using the traditional Punjabi wooden churner called madhani. Churn until sugar is dissolved and you see a nice frothy layer on the lassi. Alternatively, in a blender jar, add all the ingredients except nuts and blend to a smooth lassi.
  • Pour in serving glasses and garnish with chopped nuts.
  • Serve chilled.
P.S - if you wish, top it with a thick layer of cream removed from the curd. Additionally, if you want your lassi on a bit lighter side, you can also add some chilled water to it while churning/blending. But,  make sure you do not make it very thin or runny. Lassi has to have a thick creamy texture.


Classic Punjabi Meethi Lassi


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