This sweet Punjabi lassi is perfect for hot summer days. It’s made from 3 basic ingredients: yogurt, milk and sugar, and can be ready within minutes.
Lassi is a bit like the Northern Indian version of a milkshake – its cooling and creamy! The difference is that it’s made from yogurt.
It’s one of my favourite drinks during hot summers, especially when I’m looking for easy recipes just like this Iced Coffee with Ice Cream .
All I do is blend together yogurt, milk, and sugar. Adding ice cubes helps thin out the lassi and keep it ice cold. When I’m feeling a bit more fancy, or serving it at a dinner party, I add cardamom powder and cream to make it extra luxurious.
I’ve found that the best tasting sweet lassi comes from using full fat milk and full fat yogurt. It’s extra thick and creamy with just a little tang. Low fat options tend to make the lassi too sour for my liking.
Variations of Lassi
There are many variations of lassi that I like to make depending on the occasion.
Make it vegan – Substitute with a dairy free yogurt and milk to make it vegan lassi. I like oat milk as it is creamy and thick. You can add the sugar according to your taste.
Strawberry Lassi – this brilliantly fruity lassi is made with fresh strawberries which are blended with yogurt and sugar.
Rose lassi – add a few drops of rose essence or a tablespoon of rose syrup for a royal pink lassi drink.
Mango lassi recipe – this sweet lassi is flavoured with mango pulp and is a great alternative to mango milkshake
Sweet Lassi Serving Suggestions
The traditional way to serve sweet lassi is in clay cups.
In restaurants, the lassi is served in tall glasses (often called lassi glasses) that are either made of stainless steel or glass.
Enjoy at breakfast with these Savoury Semolina Waffles or Seviyan Upma .
I love it alongside a spicy Indian meal with curries such as Authentic Chana Masala or Paneer Tikka Masala
Storage
Lassi can be stored in the fridge in a sealed bottle or airtight jar/container. It keeps well for 1 day.
After a couple of hours, the lassi may begin to separate so simply give it a quick mix prior to serving.
Other Lassi Recipes
Mango Cheesecake Lassi
Kefir Lassi
Piyush/Piyush Lassi
Caramel Lassi
Tropical Lassi
Other Yogurt Recipes
Eggless mille feuille
Dahi Aloo
Mango Shrikhand (Matho)
Yogurt Sandwich
Sugar-Free Cashew, date and Yogurt Popsicles
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
Sweet Lassi Recipe
Equipment
- 1 Blender
Ingredients
- 1 cup yogurt whole
- ½ cup milk whole
- ¼ cup heavy cream
- 4 tablespoon sugar
- ½ cup ice cubes
Optional
- ¼ teaspoon cardamom powder
Garnish
- ½ teaspoon rose petals dried
- 4-5 strands saffron
Instructions
- Add all the ingredients in a blender jar along with ice cubes and blend until smooth and frothy. 1 cup yogurt, 1/2 cup milk, 1/4 cup heavy cream, 4 tablespoon sugar, 1/2 cup ice cubes, 1/4 teaspoon cardamom
- Serve in serving glasses and garnish it with rose petals or saffron strands. 1/2 teaspoon rose petals, 4-5 strands saffron
- Enjoy!
Video
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.
Sweet Lassi Recipe
Equipment
- 1 Blender
Ingredients
- 1 cup yogurt whole
- ½ cup milk whole
- ¼ cup heavy cream
- 4 tablespoon sugar
- ½ cup ice cubes
Optional
- ¼ teaspoon cardamom powder
Garnish
- ½ teaspoon rose petals dried
- 4-5 strands saffron
Instructions
- Add all the ingredients in a blender jar along with ice cubes and blend until smooth and frothy. 1 cup yogurt, 1/2 cup milk, 1/4 cup heavy cream, 4 tablespoon sugar, 1/2 cup ice cubes, 1/4 teaspoon cardamom
- Serve in serving glasses and garnish it with rose petals or saffron strands. 1/2 teaspoon rose petals, 4-5 strands saffron
- Enjoy!
Video
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.
Hash Brown and Pineapple Chaat is an enticing Indian fusion snack. Crispy hash browns form the base of this Indian street food classic and the addition of pineapple gives a surprising sweetness that works really well with the medley of chutneys.
Note – This recipe has been updated from the archives – first published April 2012. I’ve added new images, the recipe remains the same.
I first tried this recipe out years ago because I had some leftover cooked hashbrowns from a Full English brekkie and had the chutneys leftover in the fridge too.
I took a gamble and layered the chaat and it turned out great! The hash browns were like aloo tikkis and soaked up the chaat flavours brilliantly.
If you love this kind of creative chaat, you might also enjoy my other twists — like smashed potato chaat , and sabudana vada chaat . For quick and convenient versions, try my sweet potato chaat , or kala chana chaat . Each one has its own little spin but keeps all the bold, tangy flavours that make chaat so addictive.
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
This recipe is easy to put together if you have the ingredients to hand.
The base starts with store-bought hash browns . They’re my quick and convenient shortcut to aloo tikki, giving that same crisp potato base without the effort of boiling, mashing and shaping. If you’re in the US, tater tots are a great alternative.
Then comes the pineapple — juicy, sweet and slightly tart, it adds a lovely contrast to the crispy potatoes. Fresh pineapple chunks are wonderful here, but tinned pineapple in fruit juice works just as well (and saves time too).
Like any good chaat, it’s all about the chutneys. The imli date chutney brings that signature sweet-tangy flavour, while the green mint and coriander chutney adds freshness and a little zing. If you like a bit of heat, a touch of red garlic chutney works its magic (though you can skip it if you prefer to keep things mild).
A layer of sweetened yogurt helps bring everything together. I like to use full-fat plain yogurt, but low-fat or even non-dairy yogurt works too (just note it may be a touch more tangy).
To finish, there’s the all-important plain sev , adding crunch and texture in every bite. A scattering of diced red onion , a handful of fresh coriander , and a good pinch of chaat masala brighten everything up. And finally, a few pomegranate arils for a pop of colour and a burst of sweetness.
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
Hash Brown & Pineapple Chaat
Ingredients
- 8 frozen potato hash brown
- ½ cup pineapple pieces
- ½ teaspoon red chilli powder
- 2 cup thick yogurt whisked
- ½ cup sev
- ½ cup imli chutney
- ½ cup green chutney
- ¼ cup red garlic chutney
- ¼ cup red onion chopped
- salt to taste
- 1 teaspoon chaat masala
- 1 tablespoon sugar
- ¼ cup fresh coriander finely chopped
- ¼ cup pomegranate arils
Instructions
- Place beaten yogurt in a large bowl and add sugar and pineapple pieces.
- Mix well and set aside.
- Cook frozen hash brown under the grill or in the oven or air fryer according to packet instructions until golden brown and crispy. Sprinkle red chilli powder on top of the cooked hash browns.
- Place one or to cooked potato hash browns on a serving plate.
- Top with pineapple yogurt.
- Sprinkle chaat masala and pour the chutneys according to your liking.
- Garnish with sev, finely chopped coriander, red onions and pomegranate arils.
- Sprinkle some more chaat masala and red chilli powder if you wish.
- 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.
