Piyush Recipe

It’s not been a single afternoon this summer when I have not made any of the coolers or chilled, creamy desserts to accompany our lunches. Today, without an exception, I had to make Piyush! Piyush is a luscious, creamy beverage made with shrikhand which happens to be quite famous in Maharashtrian and Gujarati cuisine. Shrikhand (a thick yoghurt dessert) when mixed with buttermilk and blended with spices, creates a unique taste that imbibes a particular flavor to this drink.

Although very similar to the Punjabi beverage Kesar Elaichi Lassi, it is thicker, sweeter and is a wonderful example of a dessert made from another dessert dish. This thick luscious lassi is a wonderful coolant in summer but, is also perfect after a spicy meal such as Fish Dum Biryani or Egg Butter Masala. I have served Piyush often during the dessert rounds for get-togethers and parties. Some of my guests like this delight so much that instantly asked for its recipe. I had to share this interesting recipe with my Whisk Affair Community as well! Here you go, read the recipe for Piyush, and make it this weekend.

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Recipe to make Piyush

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Piyush

Course Drink

Cuisine Indian

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings 5 -6

Author Neha Mathur

Ingredients

• Srikhand - 2 cups
• Buttermilk - 2 cups
• Milk - 2 cups
• Cardamom powder - 1 tsp
• Nutmeg Powder - 1/2 tsp
• Saffron - 10-15 strands Soaked in 2 tbsp milk
• Almond and pistachio slivers for garnishing
• Add powdered sugar if required according to your taste

Instructions

1. Mix shrikhand and butter milk and milk in a bowl and whisk well to make a lump free mixture.
2. Add sugar, cardamom powder, nutmeg powder and saffron soaked in milk and mix well.
3. Pour piyush in serving glasses.
4. Garnish with almond and pistachio slivers.
5. Serve chilled.