The Perfect Sweet Lassi Recipe

Ingredients

• 360 g (1½ cups)plain whole-milk yoghurt
• 4 large or 8 smallice cubes
• 180–240 ml (¾–1 cup)whole milk
• about 58 g (4 tbsp + 2 tsp), or to tastecane sugar
• 45 ml (3 tbsp)heavy whipping cream, or half-and-half

Instructions

1. 1

   Blend until smooth

   Put all the ingredients in a blender and blend on high for about 1 minute, until smooth and no longer icy. The lassi should become naturally frothy on top.

2. 2

   Adjust and serve

   Taste and add sugar for more sweetness, ice for extra chill, or 1–2 tbsp yoghurt for more tang. Serve straight away, or cover and refrigerate for 1–2 days.

What is sweet lassi?

Sweet lassi is a chilled yoghurt drink associated with Punjab in northern India, where lassi is enjoyed in both sweet and savoury forms. This version combines yoghurt with milk, sugar, ice and cream for a rich, smooth finish.

The balance is easy to tailor: use the milk range to choose how thick you want it, then adjust the sweetness or tang after blending. A short, high-speed blend gives it the light froth that makes it especially refreshing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 255 calories, 10g protein, 16g carbs, 17g fat.

The yoghurt and milk contribute protein and carbohydrates, while the whole-milk yoghurt and cream provide much of the fat. Cane sugar adds further carbohydrates. To balance the meal, serve a glass alongside a savoury dish with vegetables and a protein source.

Choosing the dairy

Yoghurt: Plain whole-milk yoghurt gives the drink its tang and body. A thick yoghurt makes a denser lassi, while a thinner one blends into a lighter drink.

Milk: Start with the lower amount for a thicker result, or add more for a thinner pour. Whole milk keeps the texture rounded and creamy.

Cream: Heavy whipping cream adds richness; half-and-half is the suggested substitute if you want a less rich dairy addition.

Getting a smooth blend

Blending: Run the blender on high for about 1 minute, until the ice is no longer noticeable and the mixture looks uniform. If it still feels icy, continue blending briefly and check again.

Froth: The drink should develop a foamy top as it blends. Pour and serve promptly to enjoy that freshly made texture.

Adjusting the flavour

Sweetness: The listed sugar amount is a starting point rather than a fixed target. Taste the blended lassi and add more if you prefer it sweeter.

Tang: For a sharper yoghurt flavour, blend in 1–2 tbsp additional yoghurt. Add it gradually and taste as you go.

Chill: If you want it colder, add ice to the blender and blend again until smooth.

Choosing the consistency

Thick: Use 180 ml milk and blend until smooth. This makes a more substantial drink that still pours.

Thin: Use up to 240 ml milk for a lighter, more fluid lassi. The amount of milk is the main way to control the consistency.

When to serve it

Freshly blended: Serve immediately for the fullest froth and the coldest texture. The recipe takes about 5 minutes, so it is quick to make just before drinking.

Ahead of time: The lassi can also be covered and refrigerated for 1–2 days. Stir or briefly blend it before serving if the texture has settled.

What to serve alongside

Sweet lassi works well as a cooling drink alongside a spicy or savoury meal. It can also be served on its own as a quick, creamy refreshment.

For a balanced plate, pair it with a meal that includes vegetables and a savoury protein source rather than relying on the drink alone.

Recipe notes & tips

• Use cold dairy and ice for a properly chilled drink.
• Begin with 180 ml milk if you prefer a thicker lassi.
• Blend on high until the ice is no longer detectable.
• Taste before adding extra sugar, as yoghurt tang varies.
• Add extra yoghurt a tablespoon at a time for more tartness.
• Serve soon after blending to enjoy the frothy top.

Variations

• Less sweet: Start with less sugar and add more after tasting.
• More tang: Blend in 1–2 tbsp extra yoghurt for a sharper flavour.
• Thinner lassi: Use up to 240 ml milk for a lighter consistency.
• Half-and-half: Swap it for the heavy whipping cream as suggested.
• Extra cold: Add ice to the blender and blend until smooth.

Common mistakes to avoid

• Too thin: Begin with 180 ml milk and add more only if needed.
• Still icy: Blend on high until the ice is no longer noticeable.
• Too bland: Taste and adjust the sugar or add 1–2 tbsp yoghurt for tang.
• Too sweet: Add more plain yoghurt to bring up the tartness.
• Lost froth: Blend just before serving and pour promptly.

How to store

Cover and refrigerate for up to 1–2 days. Stir or briefly blend before serving if the lassi has settled; serve chilled.

Frequently asked questions