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Indian

Bengali Lebur Ghol

Bengali Lebur Ghol is a chilled yogurt and lemon drink with a thin, salty-sweet body and the floral aroma of Gondhoraj lemon when available.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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Bengali Lebur Ghol

5 mintotal

Prep 5 min

Serves
2
Difficulty
Easy
Spice
None
Add to your week

Ingredients

Quantities are for 2 servings.

Active time only; serve immediately so the lemon stays bright.

Method

  1. In a mixing bowl or blender, combine the chilled curd, powdered sugar, and black salt.

  2. Whisk or blend briefly until the yogurt is smooth and free of any lumps.

  3. Add the chilled water and whisk again to combine it thoroughly into a thin buttermilk consistency.

  4. Squeeze in the fresh lemon juice and give it a quick, final stir. Avoid over-stirring after adding lemon to maintain the fresh aroma.

  5. Pour over ice cubes in tall glasses and serve immediately.

How to tell it's done

The ghol should be thin and pourable, with no yogurt lumps and a balanced sweet, salty, and lemony finish.

Nutrition

Per serving, from 2 servings.

126kcal

Where the calories come from

  • Protein4.3 g13%
  • Carbohydrate19 g59%
  • Fat4 g28%
Sugars
18.5 g
Saturated fat
2.6 g
Fibre
0 g
Sodium
644 mg
Potassium
202 mg
Calcium
177 mg
Iron
<0.1 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Use Gondhoraj lemon if you can find it; add the juice at the end so its floral aroma stays fresh.

What to serve it with

Serve chilled with Bengali lunches, puffed rice snacks, or a spicy fish fry plate.

Common mistakes

The drink separates in the glass.
Whisk the curd smooth before any water goes in, and add the lemon last with only a quick stir. Lemon into thin, cold curd curdles it; into curd already smooth and diluted it does not.

Substitutions

  • Gondhoraj lemon is what makes this distinctly Bengali; ordinary lime works but loses the floral note.
  • Leave the sugar out for a savoury ghol, which is how it is often drunk in summer.

Storing and reheating

Drink fresh. The sweetened, salted curd base keeps a day in the fridge; add lemon and ice at the glass, since the aroma fades within an hour of squeezing.