Piyush recipe – this is a smooth and creamy beverage popular in the Maharashtrian and Gujarati cuisine of western India.
To make piyush, shrikhand (a thick yogurt based dessert) and Buttermilk are whisked with the flavorings of nutmeg and cardamom. The nutmeg especially imparts a great deal of flavor and aroma to piyush.
Piyush is a bit similar to the popular beverage Lassi. but in comparison, piyush is thick, creamy and sweeter than lassi. Obviously as shrikhand is added. Shrikhand itself is thick, creamy and sweet.
My recipe does not use buttermilk but homemade yogurt and milk. I used ready store brought shrikhand. With ready made shrikhand this cooling drink is quick and easy to make. Either buy cardamom shrikhand, saffron shrikhand or cardamom-saffron shirkhand. You can also make the shrikhand at home. Here is Kesar elaichi shrikhand recipe.
Piyush makes for an excellent summer cooler. good for both kids and adults alike. You actually have to drink piyush to know how good it is.
If you are looking for more drinks then do check:
piyush recipe
INGREDIENTS
- 200 grams shrikhand - about 1 cup, (cardamom, saffron or cardamom-saffron flavored shrikhand)
- 1.5 cups yogurt (curd or dahi)
- 3/4 to 1 cup milk
- 2 to 3 tablespoon sugar or as required
- 2-3 green cardamom, powdered in a mortar-pestle to a fine powder
- 1/4 teaspoon grated nutmeg or nutmeg powder
- 6 to 7 pistachios, sliced
- 1 to 2 pinches of saffron (kesar)
INSTRUCTIONS
- First take the shrikhand, yogurt, milk, sugar, cardamom powder, nutmeg powder in a mixing bowl.
- 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. 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.
- A suggestion is to add 2 tbsp sugar first. If the sweetness is less, then you can add 1 tbsp sugar later.
- Pour the chilled piyush in glasses, and top with pistachio or almond slices and saffron.
- Serve piyush immediately. You can also keep the piyush for a day in the refrigerator.
Two steps showing the making of piyush recipe
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 Indian wooden churner), just blend everything well till smooth and creamy. 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. For a light yellow colored piyush drink, you can also add some crushed saffron while blending.
3. Pour the chilled piyush in glasses, and top with pistachio or almond slices and saffron. Serve piyush immediately. you can also keep the piyush for a day in the refrigerator.
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I made it it was awesome.I used homemade Shrikhand .
Thank you so much for the recipe.
with homemade shrikhand the taste is much better 🙂 most welcome beena.
I loving it Yaaar..
Everything is easyly made.
Your recipe are awesome
thanks amol
its a good taste and yummy i like it
thanks washim
Superb Recipes. Totally loved it. It seems like cooking is fun with learn n serve with Love. As I m newly married. I love to try out extreme things.
thanks
I really like your recipes–I started out looking for a Lassi recipe, as I tasted my first one today. Loved it! I live in the U.S., and while we have a small Indian community here where I live, we do not have an Indian grocery store. I will have to come to India and eat/drink my way across your continent!
thanks alexandra
Nagori of Saraf Bazar of Indore sells Milk Shikanji having similar ingredients.In rest of India,Shikanji refers to lemon based drink.But in Indore,it is made of Milk+Curd+Shrikhand
thanks bharat for the info. i didn’t knew about it. sounds interesting.
oops…It is SARAFA BAZAR(market for gold silver aka Zaveri/Bazar in Gujarat) not saraf bazar
fine 🙂
what is dis nutmeg powdr????
nutmeg is jaiphal or javitri powder.
Can we make it without nutmeg powder
rhythm, yes you can make but the nutmeg flavor will be missing.
though im from Maharashtra, but i never got thus recipe from any of my maharashtrian friends. looked too tempting. i tried it yesterday., though i made half quantity, as my hubby dosent like shrikhand, but i regretted. i should have made a larger quantity!! thanks a lot for this share!
welcome farzana. good to know that you liked the piyush.
I had read this recipe in a famous cookbook ‘Ruchira’ that belonged to my Grandmom. Never tasted it. Your pictures look so good, they have brought life to my memories 🙂 I shall try this once i am off my weight loss diet.
i have the english version of ruchira. i just checked it and it does not have the piyush recipe. but most marathi cookbooks will have the piyush recipe. thanks tanvi. when your weight loss diet is over, you can try piyush.
seems interesting
will surely try it
thanks mahek
Ma’am i really lov your recipes a lot..i wanted to know how can we use soya milk?
i did not understand your query. do you want to veganize this recipe?
Hi Dassana, this is one of my favorite childhood drink. So you moved to Genesis from thesis. This makeover looks really nice and classy.
Hi Dassana, Saw your recipe today. And I knew I just had to make it asap ! I made it today and it was simply awesome. Thanks for this awesome recipe 🙂
welcome radhika. thanks for sharing your positive feedback.
perfect cooler … So refreshing too
Did you read my mind? It was just last night that I was telling my husband it’s been so long I haven’t had piyush. I’m from Bombay and the piyush served at Prakash hotel in Dadar is still haunting me 🙂
I will be trying this today itself.
coincidence preeti 🙂 do try. at home we are a fan of piyush drink.