A thick, cold yoghurt drink
Chilled full-fat yoghurt whisked with sugar and ice into a thick, frothy drink, the way it is served in Punjab.
Lassi is made from cold ingredients and served at once. Blending with ice makes it frothy, and using full-fat yoghurt gives the thick, creamy body Punjabi lassi is known for.
What is lassi?
Lassi is a yoghurt drink from Punjab. Sweet lassi is blended with sugar, while namkeen (salted) lassi uses salt and sometimes roasted cumin. In Lahore and other Punjabi cities it is served in tall steel or glass tumblers, often topped with a thick layer of malai (cream), and drunk with breakfast or to cool down on hot days.
Ingredient notes and substitutions
Use full-fat yoghurt that is fresh and not too sour; very sour yoghurt needs extra sugar. A traditional wooden churner (mathani) gives a lighter, frothier lassi than a blender, but a blender is quicker.
Common mistakes
Adding too much water gives a thin lassi that tastes like watered-down yoghurt. Add the water gradually and stop when it is still thick enough to coat a spoon.
What to serve with it
Serve cold with breakfast, halwa puri or paratha, or on its own on a hot afternoon. A mango version is made by blending in ripe mango pulp.
Storage and reheating
Lassi is best fresh. It can be kept in the fridge for a few hours, but it loses its froth and may separate; blend again before serving.
Frequently asked questions
What is the difference between sweet and salted lassi?
Sweet lassi is blended with sugar and sometimes cardamom or rose water. Salted (namkeen) lassi uses salt and often roasted cumin, and is commonly drunk with meals.
Can I use low-fat yoghurt?
You can, but the lassi will be thinner and less creamy. Use less water and add a spoonful of cream if you have it.
