A lassi is a yogurt drink from the Indian subcontinent, served salted, spiced or sweet. This one is a fruity sweet lassi, with ripe kiwi for color and tang and a few drops of rosewater for a floral finish.
It's quick to make vegan. A thick plain soy yogurt gives the closest tang to dairy yogurt, while coconut yogurt makes it richer and slightly tropical.
Use properly ripe kiwis that give a little when pressed. Under-ripe ones are sharp and make the drink thin.
The original Princess Tofu blog published a kiwi rose lassi recipe back in 2013, and food sites still link to it. This is our own fully vegan version, written from scratch.
Ingredient notes and swaps
- Yogurt: soy for tang, coconut for richness, oat for a milder flavor.
- Sweetener: maple syrup, agave or sugar all work.
- Rosewater vs rose syrup: rose syrup is sweeter; reduce the maple syrup if you use it.
Tips for success
- Chill the kiwis and yogurt beforehand for an ice-cold lassi without much ice.
- Blend briefly to avoid crushing the kiwi seeds.
Variations
- Mango rose lassi: swap the kiwi for ripe mango.
- Salted lassi: skip the fruit and sweetener and add a pinch of salt and toasted cumin.
- Frozen: blend with frozen kiwi for a thick, spoonable lassi.
What to serve it with
- With a spicy curry such as chana masala.
- As a quick breakfast drink.
Recipe
Kiwi Rose Lassi
Prep5 min
Total5 min
Makes2 glasses
Ingredients
- 2 ripe kiwis, peeled and chopped
- 250 g (1 cup) plain unsweetened soy or coconut yogurt
- 120 ml (½ cup) cold plant milk
- 1 to 2 tbsp maple or agave syrup
- ½ tsp rosewater, or to taste
- Pinch of ground cardamom
- A handful of ice
- Dried rose petals and chopped pistachios, to serve (optional)
Method
- Put everything except the garnish into a blender.
- Blend for 20 to 30 seconds, just until smooth.
- Taste and add more syrup or rosewater if you like.
- Pour into glasses and scatter with rose petals and pistachios.
Notes
Golden kiwis make a sweeter, yellow lassi.
Best fresh: it separates after an hour or so. Stir before drinking.
FAQ
Is lassi always made with dairy?
Traditionally yes, but plant yogurts make an excellent vegan lassi.
Can I make it ahead?
It's best fresh, but keeps for a few hours in the fridge. Stir or re-blend before serving.
Can you make lassi without dairy?
Yes. Use a thick, plain plant yogurt such as soy or coconut. Soy gives the closest tang to a classic lassi.
Why does my kiwi lassi taste bitter?
Over-blending crushes the kiwi seeds, which turns it bitter. Blend for 20 to 30 seconds only.
How much rosewater should I use?
Start with ½ teaspoon. Brands vary a lot in strength, and too much tastes soapy.