In a blender or mixing bowl, take 1 cup of plain curd. You can use either regular curd or Greek yogurt depending on your texture preference (Greek yogurt will make it thicker).
Add 2-3 tbsp sugar (or to taste). You can also use honey, jaggery, or any sweetener of your choice.
Pour in 1/2 cup cold water or chilled milk. If you want a richer, creamier lassi, milk will give it a smoother texture, but water makes it lighter.
For a fragrant and warm flavor, add 1/2 tsp ground cardamom. This step is optional but highly recommended for that classic Punjabi taste.
Blend everything on high for 20-30 seconds until smooth and frothy. If you like your lassi extra cold, add a few ice cubes and blend again.
If using, add rose water (1 tbsp) for a lovely floral fragrance. You can also top the lassi with a few saffron strands to give it a beautiful colour and a delicate aroma
If you want a salted lassi, skip the sugar and instead add a pinch of black salt or *regular salt, and a little cumin powder.