Recipe: Punjabi Lassi – Traditional Sweet & Salted Yogurt Drink

Punjabi Lassi – Traditional Sweet & Salted Yogurt Drink

Origin: Punjab, India
Category: Beverage | Vegetarian
Cooking Time: 10 minutes
Serves: 4

Punjabi Lassi – Traditional Sweet & Salted Yogurt Drink

Punjabi Lassi – Creamy, refreshing yogurt-based drink, perfect for beating the heat.

Punjabi Lassi is a classic North Indian drink made from fresh yogurt. Creamy, frothy, and refreshing, it can be prepared sweet or salted and is perfect for hot summer days or as a complement to Punjabi meals.

🧂 Ingredients

For Sweet Lassi

  • 2 cups fresh yogurt (dahi)
  • 1/2 cup cold water or milk
  • 4–5 tbsp sugar (adjust to taste)
  • 1/4 tsp cardamom powder (optional)
  • Ice cubes as needed
  • Chopped nuts or saffron strands for garnish (optional)

For Salted Lassi

  • 2 cups fresh yogurt
  • 1/2 cup cold water
  • 1/2 tsp roasted cumin powder
  • Salt to taste
  • Mint leaves for garnish (optional)
  • Ice cubes as needed

🍳 Instructions

  1. Blend Yogurt: In a blender, combine yogurt with water or milk.
  2. Add Flavor: For sweet lassi, add sugar and cardamom powder. For salted lassi, add salt and roasted cumin powder.
  3. Blend: Blend until frothy and smooth. Add ice cubes if desired.
  4. Serve: Pour into glasses and garnish with chopped nuts, saffron, or mint leaves as per choice.

💡 Tips & Serving Suggestions

Use chilled yogurt for best taste. Sweet lassi pairs wonderfully with spicy meals, while salted lassi is perfect as a cooling summer drink. Adjust sugar or salt according to preference.

✨ Fun Fact

Lassi is a traditional Punjabi beverage that has been enjoyed for centuries. It’s not only delicious but also aids digestion and keeps you hydrated in hot weather.

Recipe by Love Indian Bites — Refreshing and authentic Punjabi beverages made simple at home.

Comments

Post a Comment

Popular posts from this blog

Recipe: Amritsari Chole (Punjabi Chickpea Curry)

Image
Amritsari Chole (Punjabi Chickpea Curry) Origin: Punjab, India Category: Main Course | Vegan | Gluten-Free Cooking Time: 45–60 minutes Serves: 4 Authentic Amritsari Chole – A spicy chickpea curry from Punjab. Amritsari Chole is a rich, flavorful chickpea curry from the heart of Punjab. Famous for its deep aroma and bold spices, this dish pairs beautifully with Bhature , Jeera Rice , or Kulcha . Perfect for lunch, dinner, or festive gatherings! 🧂 Ingredients For Boiling Chickpeas 1½ cups chickpeas (soaked overnight) 1 black tea bag (optional, for color) 1 tsp salt 3 cups water For the Masala 2 tbsp oil or ghee 1 large onion, finely chopped 2 medium tomatoes, pureed 1 tsp ginger-garlic paste 2 green chil...
Read more

Recipe: Amritsari Fish Fry – Crispy Punjabi Spiced Fish

Image
Amritsari Fish Fry – Crispy Punjabi Spiced Fish Origin: Amritsar, Punjab, India Category: Main Course | Non-Vegetarian Cooking Time: 30–40 minutes Serves: 4 Amritsari Fish Fry – Crispy, golden, and full of Punjabi flavors, perfect as an appetizer or main dish. Amritsari Fish Fry is a signature Punjabi street food, originating from Amritsar. Fish fillets are marinated in a blend of gram flour and aromatic spices, then shallow-fried to a crispy golden perfection. It’s flavorful, crunchy, and pairs beautifully with mint chutney or lemon wedges. 🧂 Ingredients For Marination 500 g fish fillets (preferably sole, pomfret, or basa) 2 tbsp gram flour (besan) 1 tbsp rice flour (for extra crispiness) 1 tsp ginger-garlic paste 1 tsp red chili powder 1/2 tsp turmeric pow...
Read more

Recipe: Butter Chicken (Creamy Tomato-Based Curry)

Image
A Classic Butter Chicken (Creamy Tomato-Based Curry) Origin: Punjab, India Category: Main Course | Non-Vegetarian Cooking Time: 45–60 minutes Serves: 4 Butter Chicken – Tender chicken in a rich, creamy tomato curry. Butter Chicken, also known as Murgh Makhani , is a beloved Punjabi dish featuring succulent chicken pieces simmered in a smooth, buttery tomato gravy. Infused with aromatic spices and finished with cream, it’s the perfect dish to enjoy with naan , roti , or steamed rice . 🧂 Ingredients For the Chicken Marinade 500g boneless chicken, cut into cubes 1/2 cup yogurt 1 tbsp ginger-garlic paste 1 tsp red chili powder 1/2 tsp turmeric powder 1 tsp garam masala Salt to taste 1 tbsp lemon juice For the Gravy 2 tb...
Read more