Lassi

Cooling whipped-yogurt drink from the Punjab, sweet with mango or salted with roasted cumin.

Punjab, India

Last updated Sep 7, 2026 · Reviewed by the WhatWhereVacay editorial team

About Lassi

Lassi is a traditional yogurt-based drink from the Punjab region of India and Pakistan, made by blending fresh yogurt with water and either sugar or salt. The sweet mango version, made with ripe Alphonso mango pulp, is the most popular in restaurants and street stalls worldwide, but the plain salted lassi - often with a pinch of roasted cumin - is the classic Punjabi form. It is served very cold in a tall metal tumbler and drunk alongside spicy meals as a cooling counterpart. The drink is also made with rose water for a floral version that is popular in Rajasthan and Gujarat.

History & Culture

Lassi is an ancient Indian drink, with references to yogurt-based beverages appearing in Ayurvedic texts and Sanskrit literature, though its exact origins are debated. It is most closely associated with the Punjab region, where it has been a staple of rural and culinary life for centuries, traditionally churned from fresh curd and served as a cooling accompaniment to rich, spicy meals.

Regional variations reflect local tastes: sweet lassi is flavored with sugar, rose water, or fruit like mango, while salted lassi, often spiced with cumin and roasted ground spices, is common in the north. In Punjab, lassi is famously served in large steel glasses, sometimes topped with a layer of malai (cream), and holds cultural significance as a symbol of hospitality and refreshment, particularly during summer harvest festivals.

How to make Lassi

AI-assisted, not kitchen-tested

Mango Lassi

A classic sweet yoghurt drink from Punjab, blended with ripe mango, a whisper of cardamom and rose. Served chilled, it is the traditional cooling counterpoint to a spicy meal.

Prep: 10 min
Total: 10 min
Serves: 2 (about 500 ml / 2 cups)
Difficulty: Easy

Recipe ingredients

300 g (10½ oz) plain full-fat yoghurt, Indian-style dahi if available; otherwise whole-milk yoghurt, never low-fat
150 ml (⅔ cup) cold water, use milk for a richer, Indian-dhaba style drink
200 g (7 oz (about 1 cup pulp)) ripe mango pulp or flesh, Alphonso or Kesar for authenticity; canned Alphonso pulp is the standard substitute
30 g (2 tbsp) sugar, adjust to taste; jaggery or honey can be used, but sugar is traditional
0.5 g (¼ tsp) green cardamom powder, freshly ground from 2 to 3 pods
1 ml (¼ tsp) rose water or rose syrup, optional but characteristic of the sweet version; Rooh Afza is the common household brand
4 g (1 pinch) saffron strands, optional, soaked in 1 tsp warm water
10 g (2 tsp) pistachios, finely chopped, optional garnish

Steps

1 Chill the yoghurt, water and mango in the refrigerator for at least 1 hour before blending; a cold mix gives the traditional frothy top.
2 If using saffron, soak the strands in 1 teaspoon warm water for 5 minutes.
3 Add the yoghurt, cold water, mango pulp, sugar, cardamom powder, rose water and saffron soaking liquid to a blender.
4 Blend on high for 45 to 60 seconds, until completely smooth and visibly frothy on top. Taste and add more sugar only if the mango is not sweet enough.
5 Pour into two tall chilled glasses. Optionally top with a small scoop of thick yoghurt, a sprinkle of chopped pistachios and a light dusting of cardamom.
6 Serve immediately while cold and foamy; lassi separates and loses its texture if it sits for more than 15 to 20 minutes, so drink it fresh.

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Sources: none cited yet. The description and history on this page are AI-assisted and reviewed by the WhatWhereVacay editorial team; they are not taken from a cited reference, so check details locally before you rely on them. How we use AI

Where to eat it

At a Punjabi dhaba, served in a tall metal tumbler alongside a plate of dal and roti.

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Lassi - frequently asked questions

What is Lassi?

What is Lassi made of?

Lassi is made with plain full-fat yoghurt, cold water, ripe mango pulp or flesh, sugar, green cardamom powder and rose water or rose syrup.

Where does Lassi come from?

Lassi comes from India, and is especially associated with Punjab. Lassi is an ancient Indian drink, with references to yogurt-based beverages appearing in Ayurvedic texts and Sanskrit literature, though its exact origins are debated.

Where can I eat Lassi?

At a Punjabi dhaba, served in a tall metal tumbler alongside a plate of dal and roti.

How do you make Lassi?

Making Lassi at home takes about 10 minutes of prep. The recipe on this page serves 2 (about 500 ml / 2 cups) and is rated easy. Full ingredient list and step-by-step method are in the recipe section above.

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