Rose & Cardamom Lassi Recipe

Toast and grind cardamom

Lightly toast the cardamom pods in a dry skillet over medium heat for 1–2 minutes until aromatic. Allow to cool slightly, then remove seeds from the pods and discard husks. Grind the seeds finely using a mortar and pestle or spice grinder. If using pre-ground cardamom, use 1/2 tsp ground cardamom instead of pods.

If using store-bought rose syrup, measure 2 tablespoons. If using rose water instead, use 1.5 teaspoons rose water and increase sugar by 1 tablespoon to keep sweetness balanced.

Combine base ingredients

In a blender, add 2 cups plain whole-milk yogurt, 1 cup cold water, and 1/4 cup milk (optional for thinner, creamier texture).

Sweeten and flavor

Add 3 tablespoons granulated sugar (adjust to taste), the prepared ground cardamom (from previous step; about 1/4–1/2 tsp ground), 2 tablespoons rose syrup (or 1.5 tsp rose water + extra sugar), and a pinch of fine sea salt to the blender.

Blend

Blend on high for 30–45 seconds until completely smooth and frothy. Taste and adjust sweetness, rose, or cardamom as desired. If the lassi is too thick, add up to 2 tablespoons more cold water or milk and pulse until combined.

If you prefer a chilled, slightly diluted lassi, add 1 cup of ice cubes to the blender and blend until smooth and slushy. Alternatively, fill serving glasses with ice before pouring.

Pour the lassi into 4 tall glasses (about 1 cup each).

Sprinkle about 1/2 teaspoon crushed pistachios over each glass (total ~2 tsp) and a pinch of dried edible rose petals on top for aroma and presentation.

Serve immediately while cold. Stir briefly before drinking if the ingredients have settled.