Caramel Lassi

This sweet riff on the Indian yogurt drinks known as lassis comes from Lingaraj Lassi, a popular refreshment stand in Bhubaneshwar in the east Indian state of Odisha. Its honeyed taste and caramel hue come from the sugars in the milk, which caramelize as the milk reduces, deepening and intensifying it in color and flavor. This recipe first appeared in our August/September 2014 special India issue with Betsy Andrews’ story Lovely Lassis.

Caramel Lassi Caramel Lassi
This lassi recipe from Bhubaneshwar, India, is made solely with milk; the sugars caramelize as it's slowly heated, deepening the flavor and color.
Yield: serves 4-6


  • 8 cups whole milk
  • 14 cup sugar
  • 3 tbsp. golden raisins
  • 3 tbsp. pomegranate seeds
  • 3 tbsp. chopped cashews


  1. Boil milk in a 6-qt. saucepan. Reduce heat to medium-high; cook, stirring occasionally, until reduced by two-thirds, 40–45 minutes.
  2. Stir in sugar; cook until sugar is dissolved, 2–3 minutes. Let cool; pour into glasses. Garnish with chopped cashews, golden raisins, and pomegranate seeds.