200gramsshrikhand- about 1 cup, (cardamom, saffron or cardamom-saffron flavored shrikhand)
3/4 to 1cupmilk
2 to 3tablespoonsugar or as required
2-3green cardamom,powdered in a mortar-pestle to a fine powder
1/4teaspoongrated nutmegor nutmeg powder
6 to 7pistachios,sliced
1 to 2pinchesof saffron
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 immediately. You can also keep the piyush for a day in the refrigerator.