Sweet lassi is one among the cooling and refreshing drink to have in the summers. Previously sweet lassi is quite popular in Punjab and north India, but now it’s very popular in India. I and my grandpa use to have this sweet lassi everyday, when I was to Chennai for my summer vacation. Once was talking all these to my daughter, hearing all these stories, she wanted Sweet lassi. She got the same taste as me, so she loved it a lot not to miss my son, he loved it a lot and asked me will you prepare this tomorrow.
People think that lassi is always heavy, but this sweet Punjabi lassi I prepare at home is very light. The only difference between this plain and punjabi sweet lassi is the rose essence, we don’t use rose essence in plain sweet lassi. Let us move on to the recipe…
- Yogurt / Curd – 3 cups
- Milk – 1 cup
- Rose water – 1 tsp
- Sugar – 2 tbsp
- Cardamom powder – ½ tsp
- Almonds / Badam – 10 nos
- Boil the milk and bring to room temperature.
- Take yogurt, milk, sugar and cardamom in a blender, blend it just for 2 seconds, so that the yogurt would get blend well with all the other ingredients.
- Soak badam in water for 20 mins, peel and finely chop (lengthwise) chop them.
- Pour the lassi in a tall glass and sprinkle few of the chopped almonds/badam and cardamom powder.
Note: Do not over beat or blend the yogurt, because the butter would start floating on the top and only blend or if using mixie just pulse it for 2 seconds. If not you would use the traditional makhan / thayir maththu. You can also use chilled milk, when you need to consume it immediately.