Sweet Lassi | Punjabi Lassi Recipe

One of the most popular and easy drink during summer is lassi, thick creamy lassi served in tall steel or brass glass it's a treat to have just any day.  Though I make salt lassi more than sweet version but once in a while we indulge in sweet creamy thick lassi.  I always like the traditional way of lassi thick and that's why I don't add ice cubes or else ice cubes dilute the lassi and makes it watery, a total no-no for me. 
 Cardamom powder, almonds, saffron etc are optional ingredients in lassi, just a plain lassi taste delicious too.  Have a tall glass of lassi and it can be your filling breakfast too, it's a good way to add calcium in our diet and specially good for kids if they don't drink milk easily.  I wanted to do the lassi post always in the steel tall glass but in the end movement I changed my plain perhaps other version of lassi in more traditional way I will present.

I have used keora (kewra) water (an extract that is distilled from pandanus flowers) used in few North Indian Sweets, you can use rose water or even Rooh Afza for a Punjabi version of lassi or just skip it, it's your choice.  So thanda-thanda cool-cool lassi your way ...

Punjabi Sweet Lassi Recipe

Author: Priti
Category: Beverage
Cuisine: Punjabi, North Indian
Prep Time: 5 Minutes
Total time: 5 Minutes
Serves: 3 glasses

Ingredients:
Yogurt/Curd/Dahi - 2 Cups
Sugar - 2 tbsp or to taste
Chilled Milk or Water - 1/4 Cup
Fresh Cream/Malai - 2 tbsp [optional]
Rose Water or Keora (Kewra) Water - 1 tsp [optional]
Fresh Crushed Cardamom - 1/2 tsp
Almond Slivers - 2 tsp (for garnishing)

Method:

1. In a blender or mixer add curd, sugar, milk or water (I used milk), rose or kewra water.

2.  Blend until yogurt is evenly blended for around 1-2 minutes, don't over do it or butter will float on top. 

3. Pour in serving glasss and garnish with cream (malai), remaining cardamom powder and almonds.
- You can chill and do then garnishing before serving or add ice cubes.

Notes

• I generally don't add ice cubes but use chilled yogurt.
• You can see my homemade yogurt is very thick, if your yogurt/curd is not thick and runny then skip milk/water and use only yogurt.
• You can add pinch of saffron while blending.
• I always use fresh curd it's works best and we don't have to add more sugar. Don't use very sour curd.
• Instead of blender or mixer go traditional way of whisking by using hand whisk (wooden whisk)

Have a nice day.

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