Rose Lassi is a delicious variation of the traditional Lassi and is flavored with Rooh Afza (rose syrup) to give it a beautiful pink hue and a refreshing taste. It is a perfect drink for breakfast or a refreshment in the afternoon.

Rose Lassi is a delicious version of the classic Punjabi Lassi, in which Rooh Afza (rose syrup) and Gulkand (rose petal preserve) are added to the basic Lassi recipe.

It is a North Indian drink that is prepared with yogurt as a base. Rose Lassi is a delicious summer drink that keeps you hydrated and protects you from the scorching heat outside.

You can prepare and serve this Rose Lassi recipe in 5 minutes. You can enjoy Rose Lassi on its own or together with an Indian-style meal.

Traditionally, it is prepared with a wooden whisk known as a Mathani. Nowadays, most people use a regular whisk or a blender. Lassi gets the best texture when the yogurt is churned with a Mathani, instead of simply mixing, it.

Of course, you can also use a whisk or just a fork.

What is Rooh Afza?

Rooh Afza is a concentrated pink syrup made from herbs, fruits, vegetables, flowers, and roots. It was developed in 1906 by Hakeem Hafiz Abdul Majeed in Ghaziabad (British India) and later distributed from Old Delhi (India).

In the Persian language, “rooh” means “soul” and “afza” means “that which nourishes the soul” or “uplifts/enhances the spirit.” The term Rooh Afza therefore literally means “the one that nourishes the soul and strengthens soul and spirit,” and it truly lives up to its name.

The recipe of Rooh Afza is known to be based on the ingredients of traditional Yunani or Unani medicine. It is thick, very sweet, and was developed to reduce body heat. Therefore, it is best enjoyed dissolved in water or milk.

Ingredients for Rose Lassi

Yogurt (Dahi) – Use plain whole milk yogurt to prepare the Lassi. You can also use Greek yogurt. If you want to use homemade yogurt, make sure it is not sour.

The quality of the yogurt is crucial for your Lassi. Homemade yogurt is sometimes sour and gives the Lassi a tangy taste. Therefore, make sure the yogurt is fresh to prepare the best Lassi.

Milk (Doodh) – Milk is used to dilute your Lassi. It is best to use whole milk to make your Lassi rich and creamy.

You can also use water instead of milk.

Rooh Afza syrup / rose syrup – I used Rooh Afza. It is available at any Indian grocery store or online.

Gulkand – Gulkand is a compote made from fresh rose petals and sugar. You can find it in Indian grocery stores or online.

Other – You will also need sugar and ice cubes. You can also add some rose water and cardamom powder to this Lassi.

Optional – Garnish Rose Lassi with chopped pistachios and dried rose petals.

Storage suggestions

Rose Lassi can be stored in a sealed container or glass bottle in the refrigerator for about 2 days.

Zutaten für 2 Portionen

• 2 Tassen gekühlter Vollmilchjoghurt (oder griechischer Joghurt)
• ½ Tasse gekühlte Vollmilch (oder gekühltes Wasser)
• 4 EL Rooh Afza oder herkömmlicher Rosensirup
• ¼ Tasse Gulkand (Rosenmarmelade)
• 5-6 Eiswürfel
• gehobelte Pistazien (zum Garnieren)
• getrocknete Rosenblätter (zum Garnieren)
   

Anleitung

Joghurt in einer Schüssel mit einem Schneebesen cremig und glatt schlagen. Milch hinzufügen und gut mischen.

Rooh Afza or rose syrup, Gulkand and ice cubes, then whisk everything together.

Wenn das Lassi für deinen Geschmack zu dick ist, verdünne es mit mehr Milch oder Wasser. Nach Bedarf mit Zucker abschmecken.

Gieße das Lassi in 2 Serviergläser. Mit Pistaziensplittern und getrockneten Rosenblättern garnieren.

Serve chilled immediately.

Tips

• Do not use a blender to mix the ingredients for Lassi, as the yogurt will become very thin and the texture will no longer be nice, thick, and creamy.
• This yogurt drink recipe can easily be doubled or tripled if you are preparing it for a large group.

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