Rich, creamy, delicately flavored and sweet, this rose lassi is going to be your next favorite summer drink. 10 minutes and a few ingredients is all it takes to whip up this refreshing, sweet and slightly tangy Indian beverage.
And if you loved how this turned out, don't forget to try my mango lassi recipe too.
I'm not one with a sweet tooth, but hot summers end up changing everything! Suddenly, I find myself craving for something chilled, sweet and refreshing, and I begin experimenting in the kitchen.
My mango iced tea and mulberry mojito have both been huge hits at my house party, and I every time I have some fresh fruits at home, I end up making my mixed fruit chaat or watermelon lime sorbet to cool down. But of course, I just HAD to try this delicate floral version of the classic Indian lassi too!
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What's So Great About the Recipe?
Recipe Ingredients
Yogurt: Full fat, thick yogurt is the base for the lassi. You can use unsweetened Greek yogurt too.
Sweetener: I used a mix of white sugar and honey. You can use either of the two if you want to.
Cardamom: For that aroma. It's an absolute game changer and totally jazzed up my mango shrikhand.
Rose syrup + water: For the rose flavor and that brilliant pink hue.
Milk: Just a bit, to thin out the lassi and get it to the perfect consistency. You can skip this if you want that thick, creamy lassi.
See recipe card for quantities.
Use rose simple syrup to top ice cream, yogurt, add to frosting and raspberry desserts. Makes a sophisticated tonic mocktail, ice tea, or cocktail.
Substitutions & Variations
- Top the lassi with dried rose petals and some slivered or ground pistachio to add a bit of texture and extra deliciousness to it.
- Sometimes, when I don't have rose syrup, I end up adding a spoonful of my homemade gulkand into the mix. This gulkand lassi tastes absolutely fantastic and has that perfect rose flavor and color!
How to Make Rose Lassi
Step 1: Add the yogurt, milk and sugar to a blender jar.
Step 2: Drizzle some rose syrup.
Step 3: Add the honey, cardamom and rose water and blend for a few seconds. Taste and add more sugar if needed.
Step 4: Pour into glasses, top with fresh (or dried) rose petals and serve immediately.
💭Top Tip
Use leftover yogurt to make some chunky cucumber mint raita - a delicious salad side that you can serve with almost any Indian dish!
How to Store the Leftover Rose Lassi
Lassi is best made and enjoyed fresh. If you do have some leftovers, refrigerate them in the glass or an airtight container for up to a day.
Fill these reusable, freezer safe food storage containers with leftovers, batch cooking, or use for canning sauces, jam and fruit. Includes 6 x 1 quart ( 4 cup ) clear containers with 6 green lids
Tips & Tricks to Nail the Recipe
- Make sure you don't end up blending the lassi too much. Just a few seconds should be fine. Over blending it will cause it to split, and you'll be left with a grainy lassi instead of a thick and creamy one.
- If you don't have cold yogurt, add a couple of ice cubes into the blender jar to get the perfect chilled lassi. Don't add the milk though- or the lassi will end up too thin.
- Want the lassi to have some extra creaminess? Add a spoonful or two of heavy cream into it while blending.
- To make a thicker lassi, transfer the yogurt to a cheesecloth and let it sit for a while to remove the excess liquid. You'll be left with a super thick yogurt aka hung curd, which is great for this lassi and even for raitas like boondi raita and mix veg raita.
Loved this recipe? Also try my masala chaas buttermilk drink.
How to Serve Rose Lassi
Rose lassi is typically served with any heavy and spicy Indian meal. I always end up making it with my bhuna gosht, achar gosht or my favorite karahi kheema, served with some bullet naan.
You can also serve the lassi with some snacks and appetizers on a hot summer day. I usually make it whenever I'm hosting, along with my favorite dahi chana chaat, chicken malai tikka and grilled tandoori corn.
Recipe FAQs
You absolutely can! Simply swap the yogurt for cashew yogurt or coconut yogurt, and use vegan milk and a plant based sweetener to sweeten the lassi.
Related Recipes
Looking for other recipes like this? Try these:
If you tried this Rose lassi or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Rose Lassi
Ingredients
- 1.5 cups yogurt
- 2 tablespoon milk
- 1 tablespoon rose syrup
- 1 tablespoon rose water
- 1 teaspoon sugar
- ½ teaspoon honey
- ½ teaspoon cardamom
Instructions
- Add the yogurt, milk and sugar to a blender jar.
- Drizzle some rose syrup.
- Add the honey, cardamom and rose water and blend for a few seconds. Taste and add more sugar if needed.
- Pour into glasses, top with fresh (or dried) rose petals and serve immediately.
Notes
- Make sure you don't end up blending the lassi too much. Just a few seconds should be fine. Over blending it will cause it to split, and you'll be left with a grainy lassi instead of a thick and creamy one.
- If you don't have cold yogurt, add a couple of ice cubes into the blender jar to get the perfect chilled lassi. Don't add the milk though- or the lassi will end up too thin.
- Want the lassi to have some extra creaminess? Add a spoonful or two of heavy cream into it while blending.
- To make a thicker lassi, transfer the yogurt to a cheesecloth and let it sit for a while to remove the excess liquid. You'll be left with a super thick yogurt aka hung curd, which is great for this lassi and even for raitas like boondi raita and mix veg raita.
