Rose Lassi is a cooling Indian yogurt drink made with yogurt, milk and rose syrup. Nothing is better than the easiest homemade rose lassi with this distinctive floral aroma that is made in under 5 minutes with only 4-ingredients .
This super easy Gulabi Lassi has a secret ingredient to make it extra creamy!
Rose Lassi (Creamy and Quick)
This Rose Lassi is made from rose syrup which provides flavour, sweetness and colour. The secret ingredient is to add cream which makes the lassi even silkier and smoother.
Nothing is better than homemade sweet lassi with this distinctive floral aroma that is made in under 5 minutes with only 4-ingredients . Just like my Iced Coffee with Ice Cream
Stir the senses with an Indian lassi drink that tastes as beautiful as it looks – delicate and aromatic with a romantic hue.
Gulabi Lassi is perfect for a romantic date night, Galentine’s Day with the girls. Cool down with this cooling drink during the summer, also it’s an excellent accompaniment for spicy food.
What is Lassi
Lassi is pronounced luh-see
Lassi is a popular Indian yogurt drink, commonly prepared in Indian subcontinent and is now popular worldwide. It is easy to prepare with a handful of ingredients and served chilled.
A basic plain, traditional Lassi recipe requires plain whole milk yogurt (curd or dahi), milk and ice. Usually, the top of the lassi layer is frothy. It’s very similar to a yogurt smoothie, except this is a little thinner.
It is perfect cooling drink for scorching summer days and with an Indian meal as a cooling properties as it compliments the spicy flavors.
This is not only a very nutritious drink for growing children but adults too. The yogurt in the lassi is full of probiotics that promote gut health, help digestion, and boost the immune system.
It is a firm favourite in our house and we are always looking for different flavours to enjoy. Whether it’s:
Mango Lassi is most the popular version you can find on the menu’s of Indian restaurants along with Plain Sweet Lassi and Salty Lassi. There are also fruity lassis are available such as Strawberry Lassi .
Mango Cheesecake Lassi you won’t find in any restaurants. Not only as a refreshing drink, but can be served as a dessert too.
Kefir Mango Lassi the new kid on the block!
Tropical Lassi
Caramel Lassi
Piyush Lassi
Why you should make this recipe
Nut free, Gluten-free, Vegetarian and Vegan option – all the ingredients that are used in this recipe, naturally gluten free and vegetarian. There are no nuts added to this recipe.
Looks elegant, floral and lightly sweet
Only 4 ingredients – all the ingredients are easily available from your local supermarket.
Ready in under 5 minutes
No-cook and filling drink
Perfect summer cooler or great on its own or to accompany a spicy meal.
Ingredients for Rose Lassi
Rose lassi is prepared with main 4 ingredients with the option of other ingredients. It is made with plain whole or full fat yogurt, Whole Milk, Cream and Rose Syrup.
Rose syrup – We use Rooh Afza brand, which is a popular herbal rose syrup. During Ramadan months, most of the supermarkets have offers on them. Rose syrup is easy to find in both British and Asian supermarkets.
In USA Monin and Guru brand rose syrup quite popular.
You specifically need rose syrup and not rose water. If you only have rose water or rose essence then you’ll need to add sugar. Also your lassi will remain white.
Yogurt – The main ingredient for lassi is yogurt/curd or Dahi. I always use plain whole yogurt.
For creamier and thicker lassi, you’ll require higher fat content yogurt. For rich lassi I would go for at least Fage 5% Greek yogurt.
Here I have added 10% Greek yogurt from Costco.
Milk – Milk is to thin out the lassi, for creamier lassi, I have used whole milk. For a lighter version omit totally and use water or use 2% skimmed/semi-skimmed milk.
Cream – our SECRET ingredient. Using cream takes this lassi to a whole new level. If you want to make the best lassi. Do not cut any corners and use cream! You will never make lassi any other way.
It gives you that restaurant style creaminess. Use single or double/heavy cream. Use half & half instead of the cream and milk in this recipe.
Tips:
Make sure the rose syrup/rose water you buy that is edible and not for skin care.
You do not need any added sugar in this recipe as the syrup is more than sweet enough. Go easy on the rose syrup as it is intense and can make the lassi overly sweet. It is better to add more as you go.
You can play around with the amount of water/milk as well to make a thicker lassi. Less water will still result in a yummy drink.
Some people like to add a pinch of salt to sweet lassi to enhance the flavours. I have not tried that yet.
For a change, use Kefir to make Kefir Lassi . Substitute the milk and yogurt for kefir and add the rose syrup. Kefir drink is available in British supermarkets.
Difference between Gulkand and Rose Syrup
“Gul” means flower and “qand” means sweet in Persian. Gulkand is a sweet preserve or jam/jelly made from pink Damascus rose petals. It is a dusky pink-brown colour and can be used in a variety of ways.
In South Asia, gulkand is used in sweet recipes. As it is cooling, it is also sometimes mixed with milk and consumed for its various health properties (following Ayurveda).
We have used gulkand in making Badam and Gulkand Katli
Rose syrup is a sugar syrup that has been flavoured with rose essence and is mostly coloured a vibrant pink. It is used in flavouring drinks and sweets.
Vegan Rose Lassi
To make vegan lassi substitute the milk and yogurt. Oat milk is very creamy so still gives a thick creamy consistency.
Unsweetened plain yogurt such as coconut or cashew and add a few drops of fresh lemon juice to add some tang.
Rose syrup is vegan – but check the bottle just in case!
Rose Lassi Variations:
For Rose and Cardamom lassi add a small pinch of cardamom powder +/- nutmeg powder.
Vanilla and Rose – add a small drop of pure vanilla essence/vanilla extract/vanilla pod seeds.
Add a tsp of lavender syrup along with the rose syrup for Rose and Lavender
Rose and Mango – instead of rose syrup, use a few drops of rose water and add 2 tbsp of tinned mango pulp
Use some crushed pistachio nuts or use a pistachio syrup for Rose and Pistachio .
How to make Rose Lassi:
To make rose lassi, add all the ingredients in a blender jar, and blend for 30 seconds or until smooth and frothy.
Or add everything in a big bowl, pitcher, jug and use hand blender or whisk until smooth and frothy.
Pour the lassi into serving glasses or keep it chilled in the refrigerator until it’s ready to serve.
Garnish with edible rose petals.
How to Serve
Rose Lassi is a summer cooling drink. Whether serving it during scorching heat or with spicy food, it must be chilled.
Pour chilled Rose Lassi in to serving glass, and you will get a creamy frothy top. Some Indian restaurants serves lassi in tall glasses.
Rose Lassi is perfect for date night or serve to entertain kids with the bright pink color!
Lassi is best with any Indian food or spicy Indian food. It goes along with spicy Indian snacks Bread Pakora or Packed Potato Bhajia (aka Atom Bomb Bhajia).
It’s a great way to finish off a spicy Indian dinner as it is sweet like a dessert and cools down your stomach.
Storing
Store the lassi in an airtight container or large covered pitcher in the fridge for up to a day. Give it another mix before serving.
If you have now ended up with a big bottle of rose syrup, here are some delicious Rose Syrup Recipes :
Rose Sherbet/Sharbat with Hibiscus and Basil Seeds
Rose mocktail – made with 2 ingredients.
Drink mixed in with cold milk
Add to hot chocolate for a “Turkish Delight” hot chocolate
Mix with cream soda/champagne and make easy mocktails/cocktails
Drizzle over plain or vanilla ice cream
Other colourful drink recipes:
Ruby Chocolate Latte Lavender Frappuccino Harry Potter Butterbeer Recipe
Rose Lassi Recipe
Ingredients
- 1 cup Greek yoghurt chilled
- ½ cup Whole milk chilled
- ¼ cup cream or half and half
- ¼ cup rose syrup
Garnish (optional)
- 1 teaspoon rose petals edible
Instructions
- In a blender or big glass blend/combine yogurt, milk and cream. 1 cup Greek yoghurt, 1/2 cup Whole milk, 1/4 cup cream
- Pour rose syrup according to your liking, mix it again. 1/4 cup rose syrup
- Pour in a serving glass, garnish it with rose petals and serve chilled.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This rose lassi originally created and posted in March 2012, but since we have updated the post with new pictures and content.
Rose Lassi Recipe
Ingredients
- 1 cup Greek yoghurt chilled
- ½ cup Whole milk chilled
- ¼ cup cream or half and half
- ¼ cup rose syrup
Garnish (optional)
- 1 teaspoon rose petals edible
Instructions
- In a blender or big glass blend/combine yogurt, milk and cream. 1 cup Greek yoghurt, 1/2 cup Whole milk, 1/4 cup cream
- Pour rose syrup according to your liking, mix it again. 1/4 cup rose syrup
- Pour in a serving glass, garnish it with rose petals and serve chilled.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
My easy one pot lemon ricotta pasta recipe is a perfect meal for any night of the week! The delicious sauce is made from creamy ricotta cheese, garlic and lemon.
Creamy lemon ricotta pasta is one of my favourite one pot pasta recipes for weeknight dinners as it is essentially a no-cook recipe. (If you don’t count cooking the pasta and warming the sauce)!
It is bursting with bright lemon-y flavours which goes so well with the mild creaminess of the homemade ricotta sauce.
Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
Pasta
There is no rule on what type of pasta you use whether you use a short or long pasta. I prefer shorter shapes because the sauce is quite heavy for the longer variety.
You can also use wholewheat pasta or any gluten-free pasta.
Reserved pasta water – the starchy water reserved from the cooked pasta is so important it’s part of the main ingredients list!
Ricotta – you need fresh ricotta for this recipe. Use whole milk ricotta cheese to make the sauce extra creamy and for richer flavour.
Use leftovers to make Indian style fudge- Ricotta Cheese Peda
Lemon – I have used a whole unwaxed lemon for fresh lemon juice and lemon zest
Extra virgin olive oil
Garlic – I have used fresh minced garlic for the best flavours. You can use garlic powder as an alternative but fresh is so much better
Parmesan cheese – I have used a vegetarian friendly hard cheese but you can use any hard cheese that you prefer
Red pepper flakes – I like to add chilli flakes for a pop of colour and a gentle heat. Add more or less depending on your taste or omit totally
Heavy cream – I like to add a spoon or two of heavy cream to make the sauce extra silky however you can leave this out.
Black pepper and salt
Vegan Ricotta Pasta
In place of the ricotta, you can use a vegan soft cheese which has similar-ish texture to fresh ricotta.
Use vegan hard cheese in replacement of the parmesan.
Recipe Tips
Cook the pasta al dente for the best texture. For this, cook the pasta a little less than package directions.
If you find the sauce is a little too thick and you have run out of pasta water, add a splash of milk or cream if you have it.
Add the garnish just before serving so it doesn’t wilt. I like to use rocket leaves but parsley would work great too.
Serving Suggestions
Pasta dishes always go great with garlic bread.
I love my White Bean Panzanella or White Bean Bruschetta with pasta.
For a wholesome meal, serve with Chickpea Salad with Creamy Avocado Dressing.
Storage
For leftovers, store in an airtight container. If you saved any pasta water left, now is a good time to mix in a little as the sauce will thicken when it cools. Keep in the fridge and consume by the next day.
Reheat in the microwave or in a pan with either water, milk or cream if it is too thick.
I do not recommend freezing this pasta as it will loose its texture upon defrosting.
Other Pasta Recipes
One pot Pumpkin Pasta
TikTok Air fryer Lentil Pasta Chips (Gluten-free)
Saffron Pasta
Kale Spaghetti Genovese
Air Fryer Pasta Casserole
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
One Pot Pasta with Ricotta and Lemon
Equipment
- 1 pot
- 1 Spatula
Ingredients
- 250 grams pasta dried weight
- 250 grams ricotta cheese full fat
- 2 tablespoon parmesan cheese vegetarian
- 2 tablespoon extra virgin olive oil
- 1 clove garlic minced
- 1 tablespoon cream double/heavy
- 1 big lemon zest and juice
- ½ teaspoon red chilli flakes
- ½ teaspoon black pepper powder
- salt
Instructions
- Cook pasta in a pot of boiling water until al-dente. 250 grams pasta
- Reserve 1 cup of pasta water and drain.
- In the same pot, add oil, garlic, ricotta, parmesan, cream, lemon zest and juice. 250 grams ricotta cheese, 2 tablespoon parmesan cheese, 2 tablespoon extra virgin olive oil, 1 clove garlic, 1 tablespoon cream, 1 big lemon
- Mix well on low-medium heat.
- Add pasta water with seasoning, stir until you achieve a smooth sauce. 1/2 teaspoon red chilli flakes, 1/2 teaspoon black pepper powder, salt
- Tip in cooked pasta and combine.
- Serve immediately.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
