Lassi Recipe | Homemade Sweet Lassi

Ingredients

• 240 g (1 cup)plain yoghurt
• 25–29 g (6–7 teaspoons)sugar
• 1 pinchsalt
• 4–5ice cubes
• 3 g (1 teaspoon)chopped almonds
• 1 pinchsaffron strands

Instructions

1. 1

   Add the yoghurt

   Put 240 g of yoghurt in a bowl.

2. 2

   Add the sugar

   Stir in 25–29 g of sugar.

3. 3

   Season with salt

   Add a pinch of salt, or adjust it to your taste.

4. 4

   Mix the ingredients

   Mix the yoghurt, sugar and salt thoroughly.

5. 5

   Add the ice

   Add 4–5 ice cubes to the mixture.

6. 6

   Churn the lassi

   Use a churner to blend the mixture.

7. 7

   Blend until frothy

   Continue churning until the lassi looks frothy.

8. 8

   Pour and garnish

   Pour into serving glasses and finish with chopped almonds and saffron.

What is sweet lassi?

Lassi is a yoghurt-based drink associated with the Indian subcontinent and especially popular in North Indian cuisine. It can be served sweet or savoury, and is often enjoyed chilled.

This version keeps the flavour simple: yoghurt and sugar form the base, while salt rounds it out and saffron and almonds provide a fragrant finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 171 calories, 7g protein, 26g carbs, 4g fat.

The yoghurt supplies most of the protein and some of the fat, while the sugar provides most of the carbohydrates. Almonds contribute a small amount of fat; serve the lassi alongside a meal with vegetables and a source of fibre to make a more balanced plate.

The yoghurt base

Yoghurt: Use plain yoghurt without added flavouring so you can control the sweetness. A thicker yoghurt makes a richer drink, while a thinner one blends into a lighter consistency.

Sweetness and seasoning

Sugar: The recipe uses 6–7 teaspoons, so start at the lower end if you prefer a less sweet drink. Mix well to help the sugar dissolve.

Salt: A small pinch balances the sweetness rather than making the lassi taste salty. Add it gradually if you are unsure.

Getting a frothy texture

Churning: Blend or churn until the surface looks foamy and the mixture is evenly combined. Stop once it is frothy; extended blending is unnecessary.

Ice: The ice chills and loosens the yoghurt mixture as it is churned. Add the stated 4–5 cubes for a cold drink.

The finishing touches

Almonds: Chopped almonds add a little crunch on top, so sprinkle them over the glasses just before serving.

Saffron: A pinch gives the garnish a delicate aroma. Use a light hand so it complements rather than dominates the yoghurt.

When and how to serve it

Serve the lassi straight after churning, while it is cold and the froth is fresh. It works as a cooling drink with a meal or as a simple afternoon refreshment.

Recipe notes & tips

• Taste the yoghurt before blending so you can choose whether to use 6 or 7 teaspoons of sugar.
• Make sure the sugar is mixed in well before adding the ice.
• Churn until the drink is frothy and evenly combined.
• Garnish the glasses just before serving to keep the almonds crisp.
• Use plain yoghurt so other flavours do not compete with the saffron.

Variations

• Less sweet: Use the lower amount of sugar for a more tart finish.
• Extra saffron: Add a few more strands if you want a more pronounced aroma.
• Nut-free: Leave off the almond garnish.
• Smoother garnish: Use finely chopped almonds for a finer texture on top.
• Savoury direction: Reduce the sugar and adjust the salt to taste for a less sweet drink.

Common mistakes to avoid

• Too much sugar: Start with 6 teaspoons and taste before adding more.
• Undissolved sugar: Mix the yoghurt and sugar thoroughly before adding the ice.
• Not frothy: Keep churning until a layer of foam appears on the surface.
• Over-blending: Stop once the mixture is frothy and combined.
• Soggy garnish: Add the almonds and saffron just before serving.

How to store

Lassi is best served immediately after churning. If needed, cover and refrigerate it, then stir or briefly re-churn before serving.

Frequently asked questions