Piyush (Maharashtrian Shrikhand Drink)
Piyush is a Maharashtrian shrikhand drink thinned with chilled buttermilk, scented with cardamom and nutmeg, and served thick.
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5 mintotal
Prep 5 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- None
Ingredients
Quantities are for 2 servings.
Active time only when the shrikhand and buttermilk are already chilled.
Method
In a mixing bowl or blender, add the prepared Shrikhand.
Pour in the chilled buttermilk. The slight sourness of the buttermilk balances the heavy sweetness of the Shrikhand.
Add the powdered sugar (only if needed), cardamom powder, and nutmeg powder.
Whisk briskly with a hand churner (madhani), or blend for a few seconds, until the mixture is smooth and frothy with no shrikhand lumps.
Pour the thick, creamy Piyush into serving glasses.
Garnish with finely chopped pistachios and serve chilled.
How to tell it's done
The piyush should be very thick and creamy, sitting between lassi and milkshake, with sweet shrikhand balanced by lightly sour buttermilk.
Getting it right
Tip
Piyush is traditionally a brilliant way to use up leftover Shrikhand from a festival. Do not overdo the nutmeg, as it can easily overpower the delicate flavors.
What to serve it with
Serve as a rich chilled beverage during hot afternoons, or as a liquid dessert to conclude a festive meal.
Common mistakes
- There are lumps of shrikhand through the drink.
- Whisk the shrikhand alone first until it loosens, then add the buttermilk gradually. Shrikhand is thick and cold and will not disperse if the liquid goes in all at once.
Substitutions
- Thick whisked curd with sugar can stand in for shrikhand at a pinch, though piyush loses some of its body.
Storing and reheating
Keeps a day in the fridge and separates as it stands; whisk again before serving. Do not freeze. The pistachios go on at the glass, not in storage.
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