Punjabi Lassi Churned Yogurt Drink

Method

1. 1

   Use full-fat yogurt: The quality of the yogurt is everything in lassi. Full-fat yogurt churned to a smooth creamy texture is what makes Punjabi lassi different from a thin yogurt drink. Low-fat yogurt makes a thin, watery lassi. Use the thickest, freshest full-fat yogurt you can find.

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   Place yogurt in a large vessel: Pour 2 cups thick yogurt into a large deep container. Using a traditional wooden churner (madani) or a hand blender or regular blender, begin churning. The traditional wooden churner involves rolling the handle between your palms in alternating motions for 3 to 5 minutes until the yogurt becomes smooth and frothy.

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   Add cold water: Add 1/2 cup cold water or cold milk to the yogurt. This determines the thickness — add more water for a thinner lassi, less for very thick lassi. Blend or churn again for 1 minute.

4. 4

   Add sugar and cardamom: Add 3 to 4 tsp sugar and 1/4 cardamom powder. Add a tiny pinch of salt. Blend or churn until the sugar dissolves and the lassi is uniformly smooth and creamy.

5. 5

   Add saffron if using: Add the saffron milk and blend briefly. The lassi will turn pale golden — saffron lassi is considered especially fine.

6. 6

   Check the consistency: Tilt the glass — thick Punjabi lassi should flow slowly, not quickly like water. If it is too thin, add 2 more tbsp of yogurt and blend again.

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   Add ice: Add 4 to 6 ice cubes to the blender or vessel. Blend or churn briefly — just enough to chill the lassi, not so much that it becomes over-diluted.

8. 8

   Pour into tall glasses: Pour the cold lassi into large tall glasses — in Punjab lassi is served in large clay cups (kulhad) or steel glasses, never small cups.

9. 9

   Add fresh cream on top: Place 1 tbsp fresh cream or malai (the thick layer from boiled cooled milk) on the surface of each glass. This cream layer is the Punjabi lassi signature — it sits on top and is the first thing you taste.

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    Serve immediately: Garnish with a tiny pinch of cardamom or a saffron strand. Serve cold immediately. In Punjab, lassi is drunk alongside the meal — not after it.

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    Note: Punjabi Lassi is the most well-known version of lassi from India. The lassi shops of Amritsar — particularly the one in the narrow lanes near the Golden Temple — serve lassi in large clay kulhads with thick cream floating on top. Lassi is drunk at breakfast alongside paratha, and throughout the day during summer months when temperatures in Punjab can be extreme. The thick cream topping is non-negotiable in authentic Punjabi lassi.