Indian beverage · Origin: Punjab, North India · Draft

Rose Lassi

Finished-dish photo

Sample café recipe: chilled dahi lassi with rose syrup.

Recipe notes

Syrup options: MONIN Rose syrup or DaVinci Gourmet Rose syrup — flavour choices, not tested endorsements. Both are cane-sugar syrups; the Indian DaVinci label lists preservatives (211, 202) and colour, so read the bottle. Start at the listed dose and adjust to the bottle label and your sweetness preference. Approximate volume; contains milk. Use food-grade rose syrup, not rose essential oil.

Allergens: Milk. Check packaged ingredient labels and cross-contact.

Servings Not recordedCooked yield Not recordedPrep 5 minMarinate/Rest 0 minCook 0 minTotal 5 min

Factor

×1

Custom

Ingredients

Lassi

Base recipe unchanged · 4 glasses (approx. 250 ml) → 4 glasses (approx. 250 ml) · batch ≈ 1011 g

Method

1
Keep curd and milk chilled.
2
Blend curd, milk and rose syrup until smooth.
3
The sample uses 20 ml syrup per glass; taste before adding any extra sweetener.
4
Add cardamom and ice, then blend briefly.
5
Divide between four glasses and serve immediately.

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