Piyush Recipe | How to make Piyush

Piyush is a thick, creamy and chilled drink made by blending curd, milk and shrikhand with saffron and cardamom powder. This recipe is made in summer season and has a creamy taste with mild sweetness and aroma of saffron. Many people serve it as a welcome drink at parties.

This recipe is very simple and need only few ingredients. It take about 10 minutes to prepare, and you do not need any cooking for it. This gives a rich and creamy taste to the drink. You can have it after lunch or in the evening time.

About Piyush

Piyush is a traditional drink from Maharashtra and Gujarat. It is made mostly during festival days and summer months. And also Piyush is the main part of this drink, and it is mixed with milk and curd to make it light. This recipe texture is thick and smooth and it feels creamy when you drink it. 

The flavour is mildly sweet with little sourness from the curd. Saffron gives a light golden colour to the drink, and cardamom powder and nutmeg powder gives a warm aroma. Chopped pistachios on top add a light crunch in every sip.

You can change this drink in many ways as per your taste. You can also add a little rose syrup or some more dry fruits on top. For a light version, you can use thin buttermilk in place of some milk.

Piyush is a close cousin to lassi, the main thing is that piyush has shrikhand so its more rich and creamy. This piyush recipe was given to me by my friend last summer itself but it got missed, I kept postponing as its a easy recipe finally this summer made it and enjoyed.

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Piyush Ingredients

• Curd – I use fresh and thick curd for this recipe. It gives a mild sourness and creamy taste to the drink. Do not use very sour curd as taste will change.
• Milk – I add boiled and cooled milk to make the drink light and easy to drink. You can replace it with almond milk if you like.
• Shrikhand – I have used store bought shrikhand. It gives the sweetness and thick texture, so you can skip the extra sugar if it is sweet enough. You can use any flavour of shrikhand.
• Saffron – I add a pinch of saffron strands for colour and aroma. It gives a soft golden shade to the Piyush. You can soak it in warm milk for few minutes before adding.
• Cardamom Powder – I use cardamom powder for a fresh and sweet aroma. It goes very well with curd and milk. You can use freshly ground one for better smell.
• Nutmeg Powder – I add a tiny pinch of nutmeg powder for a warm flavour. It is strong, so use very little. You can skip it if you do not like the smell.
• Pistachios – I use chopped pistachios for garnish on top for crunch and mild nutty taste. You can use almonds or cashews also.

How to make Piyush Step by Step

1.To a mixing bowl add curd, then add milk and shrikhand(I used storebought).

2.Add cardamom powder, saffron strands and nutmeg powder along with required sugar.

3.Using a hand blender blend well until smooth and creamy. Finally garnish with chopped pistachios and enjoy!

Serve chilled!

Expert Tips

• Use thick curd – I always use thick and fresh curd for this drink. Watery curd makes the Piyush thin and it lose the creamy taste.
• Soak the saffron – I soak saffron strands in two spoons of warm milk for 10 minutes. This gives better colour and the aroma spread well in the drink.
• Blend till smooth – I use a hand blender and blend until there are no lumps. Shrikhand is thick, so it needs some time to mix well.
• Add sugar slowly – I taste the Piyush once before adding any sugar. Store bought shrikhand is already sweet, so most of the time extra sugar is not needed.
• Chill well – I keep the Piyush in the refrigerator for at least 1 hour before serving. Cold Piyush taste much better and feels more refreshing.
• Nutmeg quantity – I add only a tiny pinch of nutmeg powder. If you add more, the flavour becomes too strong and cover the saffron flavour.

Serving and Storage

Serve this chilled with chopped pistachios and a few saffron strands on top. It tastes best when served fresh after blending. Store the leftovers in a closed bottle in the refrigerator and finish within one day.

FAQS

1. Can I skip shrikhand?

Yes you can make it with curd and milk, but the taste will be slightly different. 

2. Can I use homemade shrikhand?

Yes you can use homemade shrikhand, it will taste even better. Just make sure it is smooth and not very sour.

3. Can I skip saffron?

Yes you can skip saffron if it is not available. The drink will taste good, but the colour and aroma will be less.

4. Can I use a mixer jar instead of hand blender?

Yes you can use a mixer jar and blend for few seconds. Do not blend for long time as the drink will become thin.

5. How thick should Piyush be?

It should be thick like a lassi and easy to pour. Add little cold milk if it feels too thick.

If you have any more questions about this Piyush Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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