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Punjabi Meethi Lassi

Punjabi meethi lassi churns full-fat curd with sugar, cardamom, chilled milk, and cream into a thick sweet yogurt drink.

Published and reviewed by Kitchgrow on 14 August 2026Updated

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Punjabi Meethi Lassi

5 mintotal

Prep 5 min

Serves
2
Difficulty
Easy
Spice
None
Add to your week

Ingredients

Quantities are for 2 servings.

No inactive time; churn gently and serve chilled so the lassi stays thick and frothy.

Method

  1. In a large deep bowl or a traditional wooden churner (madhani) pot, add the chilled fresh curd and sugar.

  2. Whisk the curd briskly until it becomes smooth and the sugar dissolves. Avoid using an electric blender if possible, as hand churning keeps it thick.

  3. Add chilled water and cardamom powder. Churn again for 2-3 minutes until a frothy layer forms on top.

    2–3 min

  4. Place ice cubes in tall serving glasses and pour the frothy lassi over them.

  5. Top each glass with a dollop of fresh cream (malai) before serving.

How to tell it's done

Extremely thick, creamy, and velvety with a beautifully frothy top and a rich dollop of cream.

Nutrition

Per serving, from 2 servings.

292kcal

Where the calories come from

  • Protein8.9 g12%
  • Carbohydrate37.2 g50%
  • Fat12.6 g38%
Sugars
36.8 g
Saturated fat
8 g
Fibre
0.1 g
Sodium
120 mg
Potassium
400 mg
Calcium
319 mg
Iron
0.2 mg

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

Getting it right

Tip

For an authentic Dhaba feel, always use full-fat milk curd and a wooden churner. Blenders thin out the curd too much.

What to serve it with

Serve chilled in tall steel or brass tumblers alongside a heavy Punjabi meal like Chole Bhature.

Common mistakes

The lassi is thin and frothy rather than thick.
Churn by hand rather than blending, as the recipe says, and use full-fat set curd. A blender whips air in and breaks the body down; a madhani builds froth on top while keeping the drink thick underneath.

Substitutions

  • Rose water or a pinch of saffron in place of the cardamom gives a different Punjabi lassi entirely.

Storing and reheating

Drink fresh. The sweetened curd base keeps a day in the fridge but loses its froth entirely; churn again with cold water at the glass. Lassi does not freeze.