Amritsari lassi, also known as sweet lassi, is a delectable, refreshing summer drink from Punjabi cuisine that is created by combining curd with milk peda, sugar, and water. Another name for it is pede wali lassi. Addition of peda make this lassi creamy and luscious.
Lassi reminds me of a local store in my hometown. Whenever we went shopping, we had to stop by the lassi shop at the end of the shopping to satisfy our thirst. Nowadays I see there are lot of lassi retail shops but back then when I moved to Bangalore there were hardly any lassi shops other than Punjabi eateries. So I started preparing lassi at home, and it turned out perfectly every time.
- Helps Digestion
- Prevents Stomach Problems Like Bloating
- Improves Bone Health
To know more about the health benefits of lassi click here.
Different Flavors of Lassi
There are many variations of lassi available. Sweet, salted, and masala lassi are the top three variants of lassi. My personal preference is sweet lassi or meethi lassi, particularly Amritsari lassi. Other variations of summer lassi include mango lassi, rose lassi, kesar pista lassi, dry fruit and nut lassi, and many other flavors.
Ingredients required for Sweet Lassi or Meethi Lassi
Curd/Yogurt: Curd or Yogurt is the primary ingredient of Punjabi lassi. Hence the taste of lassi depends on the quality of curd used in the lassi. I always prefer to use homemade fresh curd for our lassi. To get thick curd, always use full fat milk.
Peda: Peda is must for Amritsari lassi. It provides the creamy texture and sweetness to the lassi. I use a local brand of milk peda and it is perfect for this lassi. You can find good-quality milk pedas in sweet shops.
Sugar: I use castor sugar which dissolves easily. You can also use granulated sugar however, whisk it more as it takes time to dissolve. As you are using peda in this lassi, be cautious about the amount of sugar used in this yogurt-based summer drink.
Cardamom Powder: Pound cardamom in a mortar and pestle to get the powder. You can also use store bought cardamom powder.
Pistachio: Soak the pistachio, remove the skin and finely chop them.
Chilled Water/milk: Lassi is always served as chilled to quench thirst during hot summer days. While preparing lassi I always used chilled water. I have seen many use milk in place of water. So, if you’re going to use milk, make sure it’s boiled and chilled first. Some suggest to use ice cubes in lassi but I would not recommend ice cubes in lassi. Better use chilled yogurt, chilled milk or water.
How to make Amritsari Pedewali Lassi
Here is step-by-step instructions for making the best summer drink, lassi.
Put pedas in a blender and blend until it’s a fine powder. Now combine yoghurt, sugar, pedas powder, and cardamom powder in a large mixing bowl. Mix thoroughly.
Whisk it with a hand mixer, wired whisk, or mathani until smooth. Continue to process until the mixture is thick and foamy, then add the cooled water. Pour the lassi into each glass and top with a pistachio garnish.
Alternatively, if you are not comfortable using whisk or mathani you can also use blender for the above steps.
Can I make Sweet Lassi ahead of time?
If you want to serve lassi to your visitors, make it a few hours ahead of time and keep it in a large pitcher in the refrigerator. When you’re ready to serve the lassi, take out the big pitcher and pour required amount into each glass, keeping the top of the glass frothy. To create the froth on top, just pour it from a little height.
More Cool Drink Recipes
Amritsari Lassi | Punjabi Lassi | Sweet Lassi
- 2 cups Thick Yogurt
- 2 no Milk Peda
- 2-3 tablespoon Sugar
- ¼ teaspoon Cardamom Powder
- 5-6 no Pistachios finely chopped
- Chilled Water as required
- Take pedas in a blender and make an even powder form of it.
- Now in a big vessel take yogurt, sugar, powder form of pedas, and cardamom powder. Mix well.
- Use a hand mixer or wired whisk or mathani for whisking it until smooth.
- Add the chilled water and continue to process until the mixer is thick and frothy.
- Now pour the lassi in each glass and garnish with chopped pistachio.
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