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Lassi is a Pakistani and Indian yogurt drink made with yogurt, milk, ice, and sugar. This is the best plain sweet lassi recipe I’ve ever had and it comes from my brother-in-law’s kitchen. His secret? He uses a small amount of whipping cream to create a lassi drink that’s perfectly sweet, extra creamy, and instantly refreshing.
What is Lassi drink?
If you’re not familiar with lassi, it’s a traditional Indian and Pakistani (specifically said to be Punjabi) yogurt drink made from blending yogurt with water or milk.
Lassi is popular in the summer, but to me, it’s kind of like ice cream – very appropriate year-round. There’s nothing quite like downing a warm plate of halwa poori or nihari with an utterly refreshing glass of lassi.
There are hundreds of variations of lassi (it’s very much hit or miss at restaurants), and it can be sweet, salty, or fruity. Though mango lassi is extremely popular, plain sweet lassi is the lassi that started it all.
The Perfect Plain Sweet Lassi Recipe
Watered down, not cold enough, too milky. I’ll admit, I’ve had lots of mediocre lassi drinks.
It wasn’t until I tasted my brother-in-law’s version that I realized how good plain, sweet lassi can be. I was taken aback by how well-balanced it was. (I’m not sure I really liked homemade lassi until I had his.) It was smooth. It was refreshing. It was perfect!
That’s when I discovered he had a secret ingredient – heavy whipping cream.
Though a small amount is used, it helps transform this lassi into something extra special.
How to Make Homemade Plain Sweet Lassi
To make homemade lassi, you simply add ingredients in a blender and blending. My brother-in-law describes the recipe as something like, “half a tub of yogurt, less than a third of the heavy whipping cream (the small box), lots of milk, and lots of sugar.”
Like him, most people don’t use a recipe when making lassi, but I find it’s all in the ratios. This became even more evident to me when I recently tested many versions with my family. Using the same ingredients, slight variations in quantities yielded different results.
Of course, you can adjust the recipe to taste, but I tried to be intentional about the ratios. The ice serves to properly chill the lassi and slightly dilute the yogurt. The milk thins it out while adding balance and smoothness. The heavy whipping cream amplifies the creamy base (a must for a good lassi). The consistency is not too thin or thick. The taste is not too sweet or too tart. For me, the ratios are perfect.
More Delicious Pakistani and Indian Drink Recipes to Try
Authentic Pakistani Chai
Turmeric Milk (Haldi Ka Doodh)
If you try this lassi, please let me know! I’d love for you to leave a comment or rating and share it with me on Instagram. It always makes my day to see you try my recipes!
The Perfect Plain Sweet Lassi Recipe
Ingredients
- 1 1/2 cups whole milk yogurt
- 1/2-1 cup ice cubes 8-10 small cubes, depending on how cold you prefer it
- 1 cup whole milk
- 4 tbsp + 2 tsp cane sugar* or as desired
- 3 tbsp heavy whipping cream or sub half and half
Instructions
- Combine all ingredients in a blender and blend until completely smooth. Serve immediately.
Perfect to finish the sugar bean curry & homemade roti dinner.
Only had cultured cream and it worked like a charm!
And adding some fresh turmeric made it even better.
Sounds delightful. Thank you, Gwynneth!
Oh my gosh! Thank you so much for sharing this recipe Izzah. It taste exactly like the Lassie we get in Pakistani restaurants here in Houston. The secret ingredient your brother in law shared truly does the trick. The froth on this lassi is amazing. Since we watch our sugar intake and are used to eating/drinking less sugar, I reduced the sugar amount. But, for dinner parties or to serve any guests, I will the recipe exactly.
You have delivered a gem once again. Thank you .
Aw YAY! Thank you so much for trying and sharing, Sana! I’m delighted to hear you tried and liked it 🙂
Whole milk, whole milk yogurt, heavy whipping cream? Heart attack waiting to happen.
I disagree but to each his/her own. 🙂
Try raw whole milk, raw cream and raw yogurt – happy intestine (and probably heart, too). Natural fats are not as bad as had hitherto been thought. Have the lassi as a sweet accompaniment instead of a dessert, or as a dip with low fat foods. We need fat – good healthy fats.
I haven’t tried the recipe yet, but I intend to – for health reasons!
Thanks MariTere! Yes, I agree. I’m glad the culture is shifting to where fats are no longer the enemy!
Absolutely!!!
This was a wonderful tasting Lassi! Thank you for sharing!
So glad to hear that! Thank you!
Hello
I am wondering if you can help me please?
When I make salun (curry of any sort) it never quite tastes right…. I don’t know what I am doing wrong. I use onions, tomato’s (fresh or tinned), garlic, cumin, haldi, chili powder, salt and crushed coriander seeds for the masala
Also, when you make rice (pilua) what size of cup is used for the rice? I read on recipes 2 cups or 3 cups etc. but never says what size cup
Thank you
Cup is actually a measurement. Also, I’m not sure exactly what could be wrong. If you try any of the curry recipes from the blog, I’m sure it’ll be helpful. 🙂
One cup liquid is equal to 236.588 milliliters. Cup is a volume measure, though one cup water is 8 ounces.
Thank you!
Try using a good garam masala.. not only crushed coriander.. see if that helps
Also, cooking rice the ratio is generally any measurement. 1 cup rice to 2 cups water