Lychee Lassi

Lychee Lassi is a cool, fragrant yogurt drink with the delicate sweetness of lychee, the warmth of cardamom, and a light floral lift from rose water. Thick, creamy, and refreshing, it makes an excellent breakfast drink, afternoon cooler, or gentle dessert.

Nutrition · per serving

192kcal

6.5gProtein

28.2gCarbs

5.7gFat

1gFiber

2 servings

Ingredients

9 items

Lassi

lychees, peeled and pitted200 g

plain full-fat yogurt, chilled250 g

cold milk120 ml

sugar25 g

rose water5 ml

ground cardamom0.5 tsp

ice cubes120 g

pistachios, finely chopped (optional)10 g

dried rose petals (optional)1 tsp

Tips

•For the best texture, use thick chilled yogurt; if your yogurt is loose, reduce the milk slightly.
•A few drops of kewra water can be used instead of rose water for a different floral note, but use it sparingly.
•If using canned lychees packed in syrup, reduce the sugar to 10-15 g and taste before adding more.
•For a richer, more traditional dessert-style lassi, replace part of the milk with 2-3 tablespoons of malai or cream.

Steps

1
Prepare the lychees by peeling and removing the pits if using fresh fruit. If using canned lychees, drain them very well so the lassi stays creamy rather than watery.
200 g lychees, peeled and pitted
2
Add the lychees, yogurt, milk, sugar, rose water, and ground cardamom to a blender. Blend until completely smooth and slightly frothy, about 30-45 seconds. Taste and adjust with a little more sugar if your lychees are less sweet.
200 g lychees, peeled and pitted250 g plain full-fat yogurt, chilled120 ml cold milk25 g sugar5 ml rose water0.5 tsp ground cardamom
3
Add the ice cubes and pulse briefly until crushed and the lassi is thick, cold, and lightly aerated. Do not overblend once the ice is added, or it can thin out too much.
120 g ice cubes
4
Pour into 2 chilled glasses. Garnish with chopped pistachios and dried rose petals if using, and serve immediately for the freshest flavor and best texture.
10 g pistachios, finely chopped (optional)1 tsp dried rose petals (optional)

Origin & History

Lassi is a traditional yogurt-based drink from the Indian subcontinent, especially associated with Punjab, where it has long been enjoyed both salted and sweet. Fruit lassis became especially popular as blenders and café culture spread, leading to modern variations like lychee lassi scented with cardamom and rose.

indian lassi lychee vegetarian drink blended summer

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Steps

Prepare the lychees by peeling and removing the pits if using fresh fruit. If using canned lychees, drain them very well so the lassi stays creamy rather than watery.

200 g lychees, peeled and pitted

Add the lychees, yogurt, milk, sugar, rose water, and ground cardamom to a blender. Blend until completely smooth and slightly frothy, about 30-45 seconds. Taste and adjust with a little more sugar if your lychees are less sweet.

200 g lychees, peeled and pitted250 g plain full-fat yogurt, chilled120 ml cold milk25 g sugar5 ml rose water0.5 tsp ground cardamom

Add the ice cubes and pulse briefly until crushed and the lassi is thick, cold, and lightly aerated. Do not overblend once the ice is added, or it can thin out too much.

120 g ice cubes

Pour into 2 chilled glasses. Garnish with chopped pistachios and dried rose petals if using, and serve immediately for the freshest flavor and best texture.

10 g pistachios, finely chopped (optional)1 tsp dried rose petals (optional)

Origin & History