Piyush recipe is a thick, creamy sweet beverage made with shrikhand, yogurt and milk. Summer cooling drink.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: Not specified
  • Total time: 5 minutes
  • Yield: 2
  • Category: Beverages, Desserts
  • Cuisine: Gujarati, Maharashtrian

Ingredients

  • 200 grams Shrikhand (- about 1 cup, (cardamom, saffron or cardamom-saffron flavored shrikhand))
  • 1.5 cups curd ((yogurt) - fresh and cold or at room temperature)
  • ¾ to 1 cup milk (- cold or at room temperature)
  • 2 to 3 tablespoons sugar (or as required)
  • 2 to 3 green cardamoms (powdered in a mortar-pestle to a fine powder)
  • ¼ teaspoon grated nutmeg (or ground nutmeg powder)
  • 6 to 7 pistachios ((unsalted) - sliced)
  • 1 to 2 pinches saffron strands

Method

  1. First take the shrikhand, yogurt, milk, sugar, cardamom powder, nutmeg powder in a mixing bowl.
  2. With a hand held blender or a wired whisk or a madani (traditional hand held indian churner), just blend everything well till smooth and creamy.
  3. You can also blend in a jar in an electric blender. Keep the piyush in the refrigerator for at least 2 hours for it to get chilled.
  4. If you have made the drink with cold shrikhand, curd and milk, then after blending, you can serve it straightaway.
  5. A suggestion is to add 2 tbsp sugar first. If the sweetness is less, then you can add 1 tbsp sugar later.
  6. Pour the chilled piyush in glasses, and top with pistachio or almond slices and saffron.
  7. Serve immediately. You can also keep the piyush for a day in the refrigerator.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.