piyush recipe | homemade Gujarati piyush | how to make traditional Maharashtrian piyush at home | piyush drink |
by Tarla Dalal
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piyush recipe | homemade Gujarati piyush |how to make traditional Maharashtrian piyush at home | piyush drink | with 28 amazing images.
piyush recipe | homemade Gujarati piyush |how to make traditional Maharashtrian piyush at home | piyush drink is a rich satiating drink with pleasing yellow colour. Learn how to make traditional Maharashtrian piyush to home.
To make piyush, combine shrikhand, unsalted buttermilk, sugar, cardamom powder and nutmeg powder in a deep bowl and whisk well. Refrigerate for at least 2 hours. Pour equal quantities of the drink in 4 individual glasses and serve chilled garnished with pistachios and saffron.
Homemade Gujarati piyush tastes like nectar, and nothing short of it, especially on a hot summer’s day when you are on a fast. This faraal recipe keeps you full for quite some time, as it is made with sumptuous ingredients like shrikhand and fresh buttermilk. Make it on occasions like Mahashivratri, Janmashtami or Ekadashi for upvas.
The assortment of spices used, especially kesar, give the piyush drink a very rich hue and flavour. We have garnished with pistachios, as they contrast in colour and show up well against the Piyush, but you can use other nuts as well.
While this traditional Maharashtrian piyush at home makes use of readymade shrikhand, for an authentic homely aroma and flavour, you can make keasr elaichi shrikhand in your own kitchen.
Tips for piyush. 1. The butter milk should not have salt or cumin seeds powder in it. This has to be plain buttermilk. 2. Use thick curd instead of buttermilk, if you like a thick piyush drink like a lassi. 3. Use a good quality kesar for best colour.
Some more cooling drinks to enjoy on days you are fasting - Thandai, Coconut Kewra Drink and Minty Mango Delight.
Enjoy piyush recipe | homemade Gujarati piyush |how to make traditional Maharashtrian piyush at home | piyush drink | with step by step images.
- To make piyush, combine all the ingredients in a deep bowl and whisk well. Refrigerate for at least 2 hours.
- Pour equal quantities of the piyush in 4 individual glasses and serve chilled garnished with pistachios and saffron.
Piyush Video, Faral Piyush Recipe By Tarla Dalal
Piyush, Faral Piyush Recipe recipe with step by step photos
Like piyush recipe | homemade Gujarati piyush | how to make traditional Maharashtrian piyush to home | piyush drink | 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.
First step is to take a deep bowl or patila and place a strainer over it.
Place a clean muslin cloth over it. You can either use muslin cloth or a thin cheesecloth for this purpose.
Put the 3 1/2 cups curd in the strainer. We have used thick curd which is made with full fat milk. You can buy the curd from a store or you can learn how to make curd with full fat milk. Using thick curd gives a creamier shrikhand. Make sure to use fresh curd and not a sour one or else the shrikhand will be sour.
Bring together the sides of the muslin cloth.
Tie a tight knot with the edges.
Hang this dahi, preferably in a cool place, over a bowl, and let it stay that way for at least 2-3 hours. This is to remove the whey from the dahi. This whey (liquid) is what makes the curd loose and watery. Once removed, the curd will be super thick and creamy.
Alternately, if you do not want to hang it, put the muslin cloth with curd in a strainer over a bowl and put some weight on it to release the whey. If you are using this method, make sure there is enough distance between the strainer and the bowl so that the collected whey does not come in contact with the curd.
This is what the curd will look like after 3 hours. This is called Hung Curd or Chakka Dahi. If your curd is not thick, you might have to keep it hanging for longer. Some people even hang it overnight. 3 1/2 cups of thick curd resulted in approximately 2 cups of hung curd. Keep aside.
Do not throw away the whey, it is high in protein and hence can be used to make smoothies or soups like Whey soup.
Put the warm milk in a small bowl.
Add the saffron strands to it.
Rub the saffron strands into the milk till it dissolves. This is what will give the color and flavor to this Kesar Eliachi Shrikhand. Keep aside for 5-10 minutes for the color to come.
Put the hung curd in a deep bowl.
Now add the sugar to this. We have used powdered sugar here as it is easier to dissolve and mix. We have only added 1/2 cup of sugar to this but if you want, you can add a little more.
Add the saffron-milk mixture to this. You can see that the milk is not a beautiful yellow color.
We will finally add cardamom to this. Kesar and elaichi together is one of the best combinations for Indian sweets. These spices, combined with hung curd and sugar, make an irresistible Kesar Eliachi Shrikhand.
Combine Kesar Eliachi Shrikhand well with a whisk till everything is mixed well and there are no lumps remaining.
Garnish Kesar Eliachi Shrikhand with almond and pistachio slivers.
To prepare Faral special Piyush, take 2 cups readymade kesar-flavoured shrikhand in a deep bowl or follow the recipe above.
Add 3 cups of fresh unslated buttermilk to adjust the consistency of the Piyush. Instead of buttermilk, you can make use of milk.
Add sugar. Adjust the quantity depending on the sweetness of shrikhand and tang from the buttermilk.
Add a pinch of cardamom powder.
Add a pinch of nutmeg powder. We have not added any additional food color to enhance its appearance.
Take a whisk to mix the Piyush.
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.
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.
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.
The butter milk should not have salt or cumin seeds powder in it. This has to be plain buttermilk.
Use thick curd instead of buttermilk, if you like a thick piyush drink like a lassi. 3. Use a good quality kesar for best colour.
Nutrient values (Abbrv) per serving
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