In a large mixing jar add sugar, curd, few ice cube and now cover with a lid and blend it.

In a mixing jar with 1 glass lassi base, add home-made white butter, a pinch of cardamom powder.

Cover with a lid and blend.

Punjabi lassi is ready; take it out in a glass garnish with pistachio, almond flakes and few strands of saffron.

In the same mixing jar pour in a glass of base lassi.

Add ¼ tsp cardamom powder, saffron strands – soaked in 2 tbsp water, cover the lid and blend.

Take it out in a glass and garnish with pistachio flakes and few saffron strands.

Take a mixing jar (clean one) & pour in a glass of base lassi.

A pinch of cardamom powder, 1 ½ tsp rose syrup or roohafza, cover the lid and blend.

Take it out in a glass and garnish with rose petals and almond flakes.

Take a mixing jar (clean one) & pour in a glass of base lassi.

Pour 1 ½ tsp saunf (fennel seed) syrup, cover the lid and blend.

Take it out in a glass and garnish with fennel seeds and drizzle saunf syrup on the top.

Take a mixing jar (clean one) & pour in a glass of base lassi.

Pour in 2 tsp Nutella, cover the lid and blend.

Take it out in a glass and sprinkle cocoa powder.