Classic Punjabi Sweet Lassi
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Thick yogurt blended with sugar and ice — classic Punjabi sweet lassi.
Punjabi lassi is thick, cold and sweet, usually served in a tall steel glass with a spoon of malai on top. At home, a blender is enough. Use good, sour-sweet curd for the best taste.
Ingredients
How to Make It
Blend yogurt sugar.
Adjust thickness.
Serve chilled.
Nutrition per serving
* Approximate values per serving
Health Benefits
Probiotic cooler. Keep sugar light; use thick dahi.
Curd gives the lassi its body and slight sourness. Ice water thins it just enough, and cardamom adds fragrance.
Pro Tips
- →Chilled yogurt.
- →Don’t over-water.
- →Serve immediate.
- →Chill the curd first so the lassi stays cold.
- →Blend for at least a minute so it turns frothy.
- →Add sugar a little at a time and taste.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Sugar: about 387 kcal (about 20 kcal per teaspoon); Plain curd (whole milk): about 61 kcal. Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Rose.
- 2Less sugar.
- 3Use rose syrup or a spoon of mango pulp for a flavoured version.
Frequently Asked Questions
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