Kesar Elaichi Lassi


There are so many amazing things that come from Punjab. Lassi is definitely one of them. The options on how to flavor it are absolutely endless. Kesar elaichi lassi is definitely a decadent, sweet, and fabulous change from the standard sweet or salted lassi.

Growing up it was normal to have paranthas and lassi for breakfast or lunch. Everyone has their favorite lassi combination. I’m a simple girl and stick to salted with a little bit of mint or ground cumin. Others prefer sweetened, with fruit, dried fruit, nuts, saffron, cardamom, rose water, etc. etc. There’s no right answer just an endless number of possibilities. That said, when I am in the mood for sweet lassi, I LOVE kesar elaichi lassi. The hint of saffron flavor combined with the deep aromatic flavor of cardamom, all topped with pistachio, is a heavenly combination.

Lassi is healthy, refreshing, fresh, and a great way to cool yourself off in the heat of the day. It’s definitely not a light drink, so I never suggest serving it pre-meal. That said, I absolutely adore the lighter Middle Eastern variations (doogh or ayran) with grilled kabobs.

Lassi of any kind is easy to make and will sit well in the fridge for a day or two. Just save the garnish till serving time. If you’re looking for a slightly simpler drink check out a simple plain lassi.

Kesar Elaichi Lassi

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Course: DrinksCuisine: Indian, Punjabi, PakistaniDifficulty: Easy


Prep time




  • 4 cups plain yogurt (avoid fat free or low fat)

  • 1.5 cups cold water

  • 2 tsp elaichi (cardamom), powdered

  • 2 tbsp pistachio, chopped or broken into pieces

  • 1/4 tsp kesar (saffron) for garnish

  • Sugar, to taste


  • Whisk yogurt till smooth.
  • Whisk in water. If you’d like the consistency to be a little thinner add additional water.
  • Mix in 1 tsp cardamom, and 1/8 tsp saffron.
  • Add in sugar to desired sweetness.
  • Serve over ice and garnish with cardamom, pistachio, and saffron.

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