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Cardamom lassi recipe

Cardamom lassi recipe

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Here is a recipe for a sweet lassi - fragrant with cardamom. As with all lassis, it's delicious served very cold.

2 people made this

IngredientsServes: 2

  • 1 pinch saffron (optional)
  • 2 cardamom pods
  • 1 teaspoon pistachio nuts
  • 300g natural yoghurt
  • 4 tablespoons caster sugar
  • 600ml milk
  • 1 teaspoon chopped almonds, to garnish

MethodPrep:8min ›Extra time:20min chilling › Ready in:28min

  1. Soak the saffron threads in a little water to bring out the colour, about 5 minutes. Meanwhile, crush the cardamom pods until fine with a mortar and pestle. Chop the pistachio nuts.
  2. Puree the yoghurt, caster sugar, crushed cardamom, chopped pistachios and the saffron until the sugar is dissolved, about 15 seconds. Pour in the milk, and blend until smooth, about 15 seconds.
  3. Chill in the refrigerator until ready to serve, at least 20 minutes. Pour into glasses, and garnish with the chopped almonds.

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Mango Lassi Recipe / Mango Cardamom Lassi Recipe

Mango lassi a refreshing summer drink made with ripe sweet mangoes and curd. It is so cooling at the same time very tasty to drink. I love to add few cardamom pods in this drink, because it gives a little special flavour to this yummy drink. You could play with these kind of lassi a lot, you could add any of your favorite fruits in them.

You can check out my exotic lassi recipe which i have in this blog, it is made with curd, cardamom and saffron.



Preparation Time : 10 mins
Serves : 2


Ingredients:

Ripe Mango – 1 large peeled and cubed
Sugar – 3 to 4 tblspn or to taste
Curd / Yogurt – 1/4 cup
Cardamom Pods – 3 (take the seed out)
Ice Cubes as needed
Water – as needed


Mango Lassi Recipe

Mango is a fruit that is hard to resist. They are soft, sweet, and juicy. The perfect sweet natural treat so why wouldn't they work in a drink? In this recipe for mango lassi, very simple ingredients are used. That makes it easy for anyone to whip up.

If you find the lassi a bit too thick, you can add some low-fat cream or milk if you prefer. Otherwise, while we add cardamom powder and top with some rose petals and almonds, you do not have to add those for it to be a delicious beverage.


How to make mango lassi

1. Wash, peel and cube mangoes. Chill them along with curd and water. Instead of water you can also use buttermilk or ice cubes. I used 1 cup yogurt, ¾ cup fresh set curd which was slightly runny and then about ¼ to ½ cup water.

You don&rsquot need to stick on to the measurements. Alter them to suit your taste as mentioned in the notes above.

2. Pour water, mangoes, sugar and cardamom powder as well.

3. Next cover and blend until very smooth. Make sure there are no mango fibers left.

5. Blend just until smooth.

6. Taste it. Lastly adjust sugar, mangoes, curd or water as needed. Do adjust the consistency to suit your liking.

Finally garnish mango lassi with chopped pistas. Serve chilled.

For more Mango recipes, you can check
Mango ice cream
Mango kulfi
Mango kesari


Sweet Lassi recipe / Mango lassi

Sweet Lassi recipe / Mango lassi / How to make mango lassi recipes with detailed instruction and step by step photos. Lassi is cooling and refreshing drinks. It is popular in Punjabi and north Indian cuisine. This drink is made of churned curd , sugar and cardamom powder for flavoring for sweet version, curd and salt salt lassi. One can get many varieties of sweet lassi recipes on Indian restaurants like mango lassi, strawberry lassi, mint lassi, however plain sweet and salt lassi are quiet popular in households. This is one of the must drink during summers.

Usually lassi is prepared with fresh homemade set curd, sour curd should not be used to make the lassi. You can use whisk or blender to churn the curd i use blender for quicker option. Also i make sugar and cardamom powder and add it to the lassi, this way sugar dissolves quickly.

Ingrediens that you will to make Sweet Lassi recipe

Curd, use only fresh curd/yogurt. Homemade curd works best but if its not available then you can make it with store bought fresh curd.

Sugar, hence its sweet lassi we use sugar in it. You can use raw cane sugar or white sugar, you can also use jagerry powder however color may change also the actual taste may differ.

For flavoring you can add cardamom, rose water or saffron. Also while serving the lassi you can top it with some cream however i did not add anything.


Sweet Lassi with Rose Water & Cardamom | Recipes

I had my first sweet lassi at a fantastic Indian restaurant called Tandoori (what else!) in Düsseldorf, Germany another lifetime ago. As it turned out, that was the best Indian restaurant I have ever been to (so far), and those were my only lassis, at least until about three weeks ago when I made one myself.

I do not even recall what made me think of sweet lassi. Maybe I saw one on Pinterest while looking for something else, or maybe I glimpsed a photo in one of the many e-mail newsletters I subscribe to (or find myself subscribed to) while in my daily scroll-and-delete process. However it happened, a desire was triggered, so I started looking up recipes just to be sure it was what I thought it was: a slightly sweet, diluted yogurt drink with flavors.

I found several recipes, all the same, yet slightly different: some thicker, some thinner, some sweeter than others, some diluted with water, some with milk, and so on. Most recipes used sugar to sweeten, some used honey. The only thing the recipes I found had in common was a recommendation to use a high quality, gelatin-free, preferably Greek-style yogurt. Cardamom seemed to be the spice to use, and the other popular version was the mango lassi.

At my next run to Whole Foods I picked up the basic necessities, plus a few more. While going through the isles for other things on my list, I thought that rose water would taste wonderful with cardamom, so I picked that up, relieved that WF had some in the spice section. I did forget to buy sugar, completely blanked on that one. And since the honey I had at home was not suited (poison oak honey that is as dark as molasses? I don’t think so), I ended up using some maple syrup. Of course, I also knew I would be using coconut water as my diluting liquid of choice.

The Rose Water and Cardamom Sweet Lassi turned out wonderful! And it is still my favorite, so refreshing and satisfying. But I have been playing with other flavors just to change things up. The basics remain pretty much the same, the main variations being the flavorings. With exceptions, of course. Here are the recipes for the Rose Water and Cardamom Sweet Lassi plus a few others I really enjoyed.

SWEET LASSI WITH ROSE WATER & CARDAMOM

yields: 1 tall tumbler glass (as in the images)

  • just under 1 cup natural Greek-style yogurt
  • just under 1 cup coconut water
  • 1 Tablespoon maple syrup
  • 1/4 teaspoon rose water
  • a pinch of ground cardamom (or to taste)
  • a few organic dried rose petals/buds, if you like

If you are making more than one, you can add all the ingredients to a blender and give it a whirl. If you are making just one, like I do, you can assemble it directly in the glass, and then use a narrow metal whisk to blend. It is a simple as that, and it takes all of 3-4 minutes.

I like my lassi to be drinkable, so my yogurt-to-liquid ratio is about one-to-one. However, that works with the FAGE Greek yogurt, which is fluffier and thicker than other Greek yogurts I have tried. The FAGE remains my favorite. Should you choose a different yogurt, you may have to tweak the liquid amount, likely reduce it. But the thickness/thinness will be up to you.

I also use whole yogurt, not the low-fat, or 0%. Besides the fact that, as we should all be aware of by now, anything that says diet, low-fat, no-fat etc. really translates to ‘chemical shit storm’, I find the low-fat or no-fat yogurts to be too sour, unbearably so, at least to me.

Coconut water: the flavor unfortunately disappears, as the yogurt overwhelms it. This might be good news for those who do not like coconut water, but I was hoping for some flavor. That aside, what coconut water does, besides add healthy electrolytes to your drink, is add natural sweetness, which means you will need to add less maple syrup, honey or sugar. Just make sure to pick up a good coconut water, one that is just that, and has no flavorings and other crap added to it “to make it taste like coconut”. Believe it or not, there is some really yucky “coconut water” out there.

Other liquids I have seen used in other recipes are water and milk. So it is up to you. My other option would be simply cold water.

DO NOT lick the teaspoon you used to measure the rose water. Like vanilla, rose water tastes wonderful diluted with other ingredients, but alone and in concentrated form it will make your face scrunch.

When I found the Elderflower Cordial and Elderberry Syrup by Carmel Berry Co (featured in my Treasures for the Holidays post), I knew I would be trying those in a lassi. And so I did, and this is my second favorite sweet lassi.

Given that I was using these two syrups, both already quite sweet, I had to modify the recipe.

SWEET LASSI WITH ELDERFLOWER AND ELDERBERRY

yields: 1 tall tumbler glass

  • just under 1 cup natural Greek-style yogurt
  • just under 1 cup cold water
  • 3 Tablespoons Elderflower Cordial
  • 2 Tablespoons Elderberry Syrup

You can also use just the cordial, or just the syrup, for a total of 5 Tablespoons so that the delicate flavor of the elder will show up in the yogurt. I listed both because I have both and used a blend of the two. If you happen to have St. Germain liqueur, that should work, too. Of course, you will have some alcohol in your lassi.

I have not used coconut water because of the relatively high amount of syrup-per-glass needed in order to make the elder flavor show above the yogurt. It would have been too sweet otherwise, so I opted for simply cold water.

When I purchased the rose water at Whole Foods, I also saw orange blossom water, another favorite of mine. So on the next trip out, I picked it up. Orange blossom water is a little more delicate in flavor than rose water, but still shows up nicely in the lassi, and gives it a floral and refreshing taste. I wanted to combine it with something other than cardamom, but no other spice seemed to suit. Then one morning, during my daily hot water & lemon ritual, I cut into a little Meyer lemon with skin so floral and fragrant, I thought I would try that. Bliss!

SWEET LASSI WITH ORANGE BLOSSOM WATER & MEYER LEMON

The recipe amounts are the same as for the Rose Water & Cardamom Lassi, just substitute orange blossom water for the rose water, and a little finely grated Meyer lemon peel instead of the cardamom. You really need very little peel. I julienned it finely for the image, but finely grated will blend in better.

Finally, given the popularity of Mango Lassi, I had to give that a try. Being that this Dorothy is not in Hawai’i anymore, finding mangos that I would call good is a hit-and-miss situation. It was a miss. So I headed to the freezer section and decided to take a chance on a small bag of frozen mango. It worked! The mango was actually ripe, lovely and sweet. Of course, a blender was required in this case. Given that I have two blenders, a regular one, and an immersion one, both in storage, I hesitated. Then I found a super inexpensive one at Sur La Table, and picked it up. For $34.95 I decided I could own three blenders, or possibly give the new one away at some point.

Sidebar: Sur La Table in Carmel is just one block from where I am staying. It takes me all of five minutes walking to get there. Ok, now you know what a temptation that is for me. In the same location is also Anthropologie, which is where I found those gorgeous tumblers. Will I ever stop buying props? I can hear the Weasley twins in my head: “Never!”

SWEET LASSI WITH MANGO & SAFFRON

yields: 2 tall tumbler glass

  • 1 & 1/2 cups mango in chunks
  • 1 cup natural Greek-style yogurt
  • 1 cup coconut water
  • 2 Tablespoons maple syrup, or honey
  • pinch of cardamom
  • a few saffron stigmas

Place everything except the saffron in a blender. I used the immersion blender only because that is what I had, but I think a glass blender would be better. Blend then pour into glasses. Top with a few saffron stigmas. If the saffron is good quality, a little goes a long way. The mango-saffron flavor combination is lovely, but you don’t want to overwhelm one with the other.

I have been enjoying sweet lassi for breakfast and sometimes for lunch, with a little fruit on the side. Given the season, I thought a pomegranate lassi might be wonderful. Well, it is not. For as sweet as pomegranate can be, it is also quite sour, and combined with the sour of the yogurt, well it just doesn’t work.

I have also had other ideas, like using a shot of cold espresso, or pumpkin and spices instead of mango, but a sweet lassi is intended to be refreshing. If you start getting too fancy with it, it loses its appeal and becomes just a shake. However, experiment as you like!

The other versions I have been considering were slightly more savory ones, using cucumber, basil, mint, and other such ingredients. Maybe next summer.


Creamy and tangy Mango Lassi is a classic summer treat, that’s easy to make too!

I have so many fond memories of eating mangoes growing up in Sri Lanka. They are one of my absolutely favorite fruits. Mango trees are everywhere in that part of the world, growing pretty much like giants weeds. So it’s more than a little sad that I can’t find mangoes as readily where we live now, and even when we do, they are nowhere near as sweet and juicy as the ones I used to eat as a kid.

Mango Lassi is a delicious drink that originates from India, and it’s very common and enjoyed widely in Sri Lanka too! It’s a fantastic, creamy dessert drink for hot summer days, and a great way to use up a big haul of mangoes.

What you need to make mango lassi

  • Mango – Fresh and ripe mangoes that are sweet. But you can use canned mangoes as well.
  • Yogurt – I prefer to use regular yogurt to make lassi, but if you only have greek yogurt, that’s fine too.
  • Sugar – The amount of sugar you add to your lassi depends on the sweetness of the mangoes, and your taste.
  • Salt and spices – Salt is pretty much non-negotiable for me in a drink like this. Salt is critical for a balanced flavor profile. You can also add a touch of cardamom for a nice dash of spice to the drink. But this is optional.
  • Water – Because the mango and yogurt mixture is very thick, water is added to turn it into a drinkable consistency. Some recipes use milk, but water is my preference.

How to make Mango Lassi

What is the right ratio of ingredients?

Making mango lassi is super simple. And honestly, this is one of those treats that really doesn’t need a recipe. There is no right or wrong ratio of ingredients.

Every time I make mango lassi, the ratio of ingredients ends up being a little different. It all depends on the flavor of your mangoes.

If the mangoes are sour, you can use more sugar. And if the mangoes are sweet, use less sugar.

If the mangoes have a strong flavor, I add more yogurt. And if the mangoes are more bland, then I add less yogurt so that the mango flavor doesn’t get masked.

How to make Mango Lassi

First, peel and cut the fresh mangoes into large chunks. Place the mango chunks in a blender, and blend until smooth.

Add yogurt (about 1/2 the amount as mango in weight) and blend again. Add a generous pinch of salt and sugar to taste. Taste the lassi and add more yogurt if you like. I like my lassi to be just a tad salty, so I add more salt than most others.

Stir in ground cardamom and add enough water until you get the desired consistency (drinkable but still thick). Just slightly thinner than a smoothie in consistency.

What type of mango can I use to make this drink?

There’s very little you can do to mess up a mango lassi. As long as you’ve got juicy, delicious mangoes, your mango lassi is going to be amazing!

The type of mango isn’t as important as the sweetness and flavor. Sweet, ripe mangoes obviously work best.

Here in Canada, I use alfonso (alphonso) mangoes. While in the US, I used Kent mangoes. Another easier option is canned mango pulp. These can be found in most South Asian stores, and will give you more consistent flavor.

You can also use frozen mangoes, but I’ve found from experience that some frozen mangoes can be very sour, so you’d need to add more sugar to enhance the flavor.

Why I love this recipe

I grew up drinking mango lassie. And eating mangoes. Lots and lots of mangoes. Colombo – the city I was born in in Sri Lanka – literally means “city of mango trees” (according to some historical accounts at least). So this drink is near and dear to me. A mango lassi is about as delicious, fruity, and refreshing as a drink gets, especially in the summer! And it’s so easy to make too.

I personally prefer my mango lassi a little sweeter and saltier than my husband likes his. And the good thing is that the drink is so simple to make and so versatile, you can easily adjust the flavor to your taste!

Looking for more recipes? Sign up for my free recipe newsletter to get new recipes in your inbox each week! Find me sharing more inspiration on Pinterest and Instagram.


What Is Mango Lassi

In the Indian subcontinent “Lassi” refers to any yogurt based drink.

The popular ones are sweet lassi which obviously is sweetened with sugar and salty lassi which has salt and other spices in it.

Mango Lassi is another popular version which has sweet mangoes blended with yogurt.

For this mango lassi recipe, I have used mangoes, yogurt, milk, sugar and cardamom.

A lot of times lassi is made with “yogurt only”, traditionally that’s how it was made.

But I like to add little milk to my lassi since I don’t like it super thick. You can use all yogurt if you aren’t a fan of adding milk to your lassi.

You may also add saffron or a splash of rose water for extra flavors but that is optional.

It’s thick, sweet and creamy and one of the best ways to enjoy mangoes!


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Watermelon Lassi FAQs

1. Can I use fat free yogurt in this watermelon lassi recipe?

No, I don’t recommend using any other yogurt. Full Fat yogurt is the best yogurt for making lassi.

Fat free, low fat, non-fat yogurt will make make this a very watery lassi recipe

2. How do you pronounce lassi?

Lassi is 2 syllables long – “La” and “ssi”

“La” is pronounced just like “lo” in love. (LAH)

“SSI” is pronounced like the word, “see”.

Of all the Indian food recipes, this is the easiest to make and say.

3. What does Lassi taste like?

Lassi can be sweet, salty or tangy. Sometimes, it has no flavors at all when its made just with yogurt and water

Watermelon lassi has a sweetness and a slight tang to it.

4. What can I use instead of Agave

You can use honey, simple syrup, sugar or even maple syrup.

I used agave because I don’t use honey anymore. Agave is very similar to honey in taste and viscosity. The only difference is that agave comes from plants

5. Can I freeze Lassi?

Freeze lassi in ice cubes only. Pour the sweet or salty lassi in ice cube trays

Then, use it in smoothies, milk, or use it as ice cubes in other lassi recipes

6. What to serve watermelon lassi with?

Lassi is best as an appetizer or a dessert. But, you can eat it along side meals too

Here are some of my favorite recipes that go well with lassi

I made this watermelon lassi recipe as a way to combat some of the recent triple digit temperatures we have experienced here in Florida. Just like my beet lemonade, fruit infused drinks and my frozen hot chocolate, this is one more recipe that will help you combat super hot temperatures.


Watch the video: Φτιάξτε λάδι κανέλας και σβήστε ρυτίδες και γραμμές έκφρασης!! (December 2021).