This Rose Lassi is a lightly-sweet, vibrant pink Indian yogurt drink made with creamy-tangy dahi (yogurt), floral rose syrup, and aromatic cardamom. It takes just 5 minutes to whip up this frothy, restaurant-style treat that pairs perfectly with spicy Indian food. Enjoy this chilled drink for a cozy date night or dinner parties, or turn it into a nutritious snack by using high-protein Greek yogurt.
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For anyone who grew up in Delhi in the 80s, you probably always had a bottle of Rooh Afza in your fridge during summer. If that sounds like your home, this recipe will instantly transport you back to those childhood summers with one sip.
This chilled rose lassi is one of my favorites for a spring brunch, a cozy date night, a fun girls' night, or as a stunning welcome drink for an Indian dinner party. It's also an easy way to impress your mom on Mother's Day! And you can easily turn it into a high-protein smoothie by using Greek yogurt.
Let's get started on this easy recipe!
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What is Lassi?
Lassi is a refreshing yogurt drink from the Indian subcontinent. It's made by blending yogurt with water until it becomes frothy. The drink can be enjoyed in two ways: savory, often seasoned with salt and roasted cumin, like masala Lassi, or sweet, with sugar, fruits, or aromatics like cardamom and saffron, like mango lassi.
What is Rose Lassi?
Rose Lassi is a floral variation of the classic sweet lassi. Rose syrup is blended with yogurt for a vibrant pink drink that is pretty and refreshing. It's tangy from the yogurt, and gets the delicate floral sweetness from rose and cardamom. I would say it's the 2nd most popular lassi after mango lassi!
Rose Lassi Ingredients
All you need is 3 key ingredients plus water to make the best rose lassi in 5 minutes. You will need:
- Yogurt (Dahi): I use full-fat plain yogurt for that classic creamy texture. You can also use Greek yogurt, just add a bit more water (see my notes below!).
- Rose lassi syrup: Typically, I make it the traditional way with Rooh Afza for that nostalgic, bright pink color. If you prefer one made with all-natural ingredients, look for a rose syrup without artificial colors. It will still taste amazing, though the color might be a softer pastel pink.
- Cardamom: A little goes a long way, and the warm flavor complements the floral notes really well.
- Water: Use chilled water.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How To Make Rose Lassi
All you need is 5 minutes, 5 ingredients (including water), and a blender to make this delicious, chilled rose lassi. Here are the recipe steps and photos:
- Blend: Add yogurt, chilled water, rose syrup, and cardamom powder to a blender and blend for about 30 seconds until the mix is smooth and frothy on top. Note: You can adjust the consistency of your lassi by adding more or less water.
Blender Tip: I recommend using the smoothie setting on a power blender such as Blendtec, Vitamix, or Magic Bullet.
- Serve: Pour it into a tall glass and garnish with crushed dried rose petals. If you don't intend to serve it right away, refrigerate it until you're ready to use it.
How To Serve Rose Lassi
Rose lassi is best served chilled without any ice. I garnish it with crushed dried rose petals, but you can skip that if you like. Another popular garnish is sliced pistachios.
If you're making this lassi for later, refrigerate it until you're ready. Keep in mind that the longer it sits in the fridge, the water may separate from the yogurt. But don't worry when that happens, just give it a good stir or shake and your lassi will be smooth and creamy again!
I love serving it in shot glasses as a welcome drink for my Diwali or Indian dinner parties. This bright pink drink is also great for summer BBQs and picnics, Valentine's or Galentine's parties, date night, and Mother's Day.
Variations
- Make it with Greek Yogurt: If you prefer Greek yogurt for a thicker consistency, increase the chilled water to ½ cup to keep the lassi from being too thick.
- Boost the Protein: Use a high-protein Greek yogurt (look for brands with 16-20 grams of protein per serving). It turns this refreshing drink into a post-workout treat or a filling snack.
- Adjust Sweetness: Most rose syrups are quite sweet, so I usually skip adding extra sugar. However, if you prefer a dessert-level sweetness, taste the mixture after blending and add a teaspoon of sugar if needed.
Recipe Tips & Notes
- Which yogurt to use: I prefer whole-milk yogurt for creamy results, but you can also use 2%-fat. I don't recommend using fat-free yogurt in this recipe. If using Greek yogurt, increase the water to ½ cup.
- Rose Syrup: Use Rooh Afza for the classic taste and color. For an all-natural version, look for a rose syrup without any food coloring. Keep in mind that the lassi will be light in color.
- Water: The amount of water used in this recipe yields a lassi that's thinner than a typical smoothie. If you prefer a thicker lassi, reduce or skip the water.
- Sweetness: Rose syrup is pretty sweet and enough to sweeten the lassi. If you prefer a sweeter lassi, add a teaspoon of sugar.
- Make it vegan: Use cashew yogurt instead of dairy yogurt to make this lassi vegan. And don't forget to check the rose syrup label to ensure it's vegan.
Frequently Asked Questions
Rose lassi is a perfect blend of creamy, tangy yogurt with sweet, floral notes from rose syrup and cardamom.
Yes, you can! You may have to add more water to adjust the thickness, though.
Use Rooh Afza for its iconic, nostalgic taste and color. Alternatively, use any quality brand of rose syrup from your local Middle Eastern grocery store.
More Cooling Indian Drinks
📖 Recipe
5-Minute Rose Lassi (Refreshing Indian Yogurt Drink)
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Video
Equipment
Ingredients
- 1 cup plain whole-milk yogurt
- ¼ cup chilled water
- 2 tablespoon rose syrup Like roohafza or sadaf rose syrup
- ½ teaspoon cardamom powder
- 1 teaspoon dried rose petals for garnish
Optional Ingredient
- 1 teaspoon sliced pistachio for garnish
Instructions
- Add yogurt, chilled water, rose syrup, and cardamom powder to a blender and blend for about 30 seconds until the mix is smooth and frothy on top. Note: You can adjust the consistency of your lassi by adding more or less water.
- Refrigerate until ready to use. Pour it into a tall glass and garnish with crushed dried rose petals. Serve chilled.
Notes
- Which yogurt to use: I prefer whole-milk yogurt for creamy results, but you can also use 2%-fat. I don't recommend using fat-free yogurt in this recipe. If using Greek yogurt, increase the water to ½ cup.
- Rose Syrup: Use Rooh Afza for the classic taste and color. For an all-natural version, look for a rose syrup without any food coloring. Keep in mind that the lassi will be light in color.
- Water: The amount of water used in this recipe yields a lassi that's thinner than a typical smoothie. If you prefer a thicker lassi, reduce or skip the water.
- Sweetness: Rose syrup is pretty sweet and enough to sweeten the lassi. If you prefer a sweeter lassi, add a teaspoon of sugar.
- Make it vegan: Use cashew yogurt instead of dairy yogurt to make this lassi vegan. And don't forget to check the rose syrup label to ensure it's vegan.
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