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