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Piyush | Gujarati Shrikhand Drink | Maharashtrian Summer Cooler | Thick Lassi (with Shrikhand) |
Tarla Dalal
28 November, 2011
Table of Content
About Piyush ( Gujarati Recipe)
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Ingredients
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Methods
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Like Piyush
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How to make Shrikhand
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Method for Piyush
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Pro tips for piyush
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Nutrient values
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Piyush | Gujarati Shrikhand Drink | Maharashtrian Summer Cooler | Thick Lassi (with Shrikhand) |
Piyush, a quintessential Maharashtrian beverage, is a luxurious and refreshing drink that perfectly encapsulates the rich, sweet, and aromatic flavors of Indian desserts. Its name, derived from Sanskrit, poetically translates to "nectar" or "ambrosia," hinting at its divine taste and soothing qualities. This traditional cooler stands out for its unique blend of creamy richness from shrikhand and the tang of buttermilk, creating a complex flavor profile that is both indulgent and incredibly refreshing, especially on a warm day.
The heart of Piyush lies in its primary ingredient: shrikhand. This thickened, sweetened strained yogurt serves as the creamy foundation, bringing a natural sweetness and a velvety smooth texture to the drink. To this luscious base, buttermilk is added, playing a crucial role in balancing the sweetness of the shrikhand with its inherent tanginess. The combination is then elevated with the warm, aromatic embrace of cardamom powderand a whisper of nutmeg powder. These traditional Indian spices are not merely additions; they are essential flavor enhancers that infuse the drink with a fragrant complexity, making every sip a delightful experience. A touch of sugar is also incorporated to ensure the perfect level of sweetness, harmonizing with the natural tartness of the buttermilk and the richness of the shrikhand.
The preparation of Piyush is surprisingly simple, belying its sophisticated taste. All the main ingredients—shrikhand, buttermilk, sugar, cardamom powder, and nutmeg powder—are combined in a bowl. The mixture is then whisked diligently until it achieves a smooth, uniform consistency and the sugar completely dissolves. This step is vital to ensure that the flavors are well-integrated and there are no lumps, resulting in a perfectly smooth and enjoyable drink.
Once whisked to perfection, the blended Piyush is transferred to the refrigerator for at least two hours. This chilling period is not just for serving temperature; it's a critical step that allows the flavors to meld and deepen, enhancing the overall taste and body of the drink. As it chills, the subtle notes from the spices become more pronounced, and the creamy texture sets slightly, making it even more satisfying when consumed.
Just before serving, this exquisite beverage is poured into individual glasses. The final touch of elegance and flavor comes from the garnish. A generous sprinkling of pistachio slivers not only adds a beautiful visual appeal with their vibrant green color but also provides a delightful crunch and a subtle nutty flavor. A few delicate saffron strands are then scattered on top, lending their characteristic golden hue and a luxurious aroma that elevates the drink from a simple beverage to a truly celebratory treat.
Piyush is typically served chilled, making it an ideal cooler for summer afternoons or as a refreshing end to a rich meal. It's often enjoyed as a special occasion drink or a festive treat in Maharashtrian and Gujarati households. Its unique blend of flavors and textures makes it a delightful alternative to common milkshakes or lassis, offering a taste of authentic Indian culinary heritage.
Tags
Preparation Time
5 Mins
Cooking Time
None Mins
Total Time
5 Mins
Makes
4 glasses
Ingredients
For making Piyush
2 cups shrikhand
3 cups buttermilk
2 tbsp sugar
a pinch cardamom (elaichi) powder
a pinch nutmeg (jaiphal) powder
For The Garnish
2 tbsp pistachio slivers
a few saffron (kesar) strands
Method
For making Piyush
- Combine the shrikhand, buttermilk, sugar, cardamom powder and nutmeg powder in a bowl and whisk till smooth and the sugar dissolves.
- Refrigerate for at least 2 hours.
- Pour equal quantities of the drink into 4 individual glasses and serve chilled garnished with pistachios and saffron.
Handy tip
- If you buy readymade shrikhand, prefer kesar-flavoured.
Piyush ( Gujarati Recipe) recipe with step by step photos
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like Piyush | Gujarati Shrikhand Drink | Maharashtrian Summer Cooler | Thick Lassi (with Shrikhand) | then see our Indian drink recipes and some of the popular drinks we love. Piyush is a great welcome drink to serve to guests as it has minimal ingredients used.
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To make the Shrikhand | Kesar Eliachi Shrikhand | for Piyush, we will first keep all the ingredients ready. Here we have curd, powdered sugar, kesar, warm milk and elaichi powder. We also have pistachio and almond slivers for garnish. See the below image of list of ingredients for making Shrikhand.
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See Shrikhand | Kesar Eliachi Shrikhand full recipe in step by step.
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To prepare Faral special Piyush, take 2 cups readymade kesar-flavoured shrikhand in a deep bowl or follow the recipe above.
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Add 3 cups of fresh unslated buttermilk to adjust the consistency of the Piyush. Instead of buttermilk, you can make use of milk.
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Add sugar. Adjust the quantity depending on the sweetness of shrikhand and tang from the buttermilk.
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Add a pinch of cardamom powder.
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Add a pinch of nutmeg powder. We have not added any additional food color to enhance its appearance.
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Take a whisk to mix the Piyush.
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Whisk well and this is how the Piyush looks. To get a frothy texture, make use of an electric blender instead of a wired whisk.
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Refrigerate for at least 2 hours. The piyush | homemade Gujarati piyush | how to make traditional Maharashtrian piyush to home | faral piyush drink | has thickened. Piyush is often made during the fastings days of Navratri and Janmasthami.
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Pour equal quantities of the Piyush in 4 individual glasses. Serve piyush | homemade Gujarati piyush | how to make traditional Maharashtrian piyush to home | piyush faral drink | chilled garnished with pistachios and saffron.
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The butter milk should not have salt or cumin seeds powder in it. This has to be plain buttermilk.
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Use thick curd instead of buttermilk, if you like a thick piyush drink like a lassi.
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Nutrient values (Abbrv)per plate
| Energy | 234 cal |
| Protein | 5.4 g |
| Carbohydrates | 27.9 g |
| Fiber | 0 g |
| Fat | 8.2 g |
| Cholesterol | 20.1 mg |
| Sodium | 23.9 mg |
Click here to view Calories for Piyush ( Gujarati Recipe)
The Nutrient info is complete
Foodie #581792
Sept. 17, 2021, 12:35 a.m.
On small get-together, we served this Piyush and all our guests enjoyed it very much and asked for the recipe. We shared the same and now, they are serving it to their guests means spreading of lovely recipe to all recipe lovers.. Thanks for such delightful recipe.
Foodie #604806
Sept. 16, 2021, 11:59 a.m.
I made this recipe using the mango shrikhand that I had made earlier... Everyone in my family loves mangoes in any form.... Even my daughter slurped it till the last drop and ended with a white 'piyush' moustache :)
Foodie #643848
March 30, 2021, 1:49 p.m.
Nice Taste... Good to have in this hot summer. easy to make and nice taste
Amarendra Mulye
May 31, 2020, 12:06 a.m.
I use to relish Piyush at Prakash - a restaurant located in Girgaon Area. Excellent cooler.
Parita Nandu
May 2, 2017, 9:16 a.m.
Can we use curd instead of shrikhand?? Anyways shrikhand is curd only
Hiralal patidar
Oct. 13, 2016, 8:36 a.m.
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