How to make Punjabi Lassi -

Its rich, its creamy and its simply delicious

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Hung yogurt (हंग कर्ड / दही का चक्का ), Thick yogurt (गाढ़ी दही)

Cuisine : Punjabi

Course : Beverages

For more recipes related to Punjabi Lassi checkout Masala Ginger Lassi - SK Khazana. You can also find more Beverages recipes like Beetroot Chaas Aam Ka Abshola Beetroot Cappucino Brownie Shake

Punjabi Lassi

Punjabi Lassi Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Punjabi Lassi Recipe

  • Hung yogurt 3/4 cup

  • Thick yogurt 3/4 cup

  • Milk 1/2 cup + as required

  • Powdered sugar 1/4 cup

  • Ice cubes as required

  • Green cardamom powder a pinch

  • Peda crushed For topping

  • Almonds slivefed for garnish

  • Pistachios slivered for garnish

  • Saffron strands for garnish


Step 1

Boil sufficient milk in a non-stick pan. Scrape off the cream and reserve.

Step 2

Blend together hung yogurt, thick yogurt, powdered sugar, some ice cubes, ½ cup milk and cardamom powder to a smooth mixture.

Step 3

Pour into individual serving glasses. Top with some reserved cream and crushed peda, garnish with almond slivers, pistachio slivers and saffron strands and serve chilled.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.