piyush recipe – this is a thick creamy beverage popular in the maharahstrian and gujarati cuisine.
to make piyush, shrikhand (a thick yogurt based dessert) and buttermilk are whisked with the flavorings of nutmeg and cardamom. the nutmeg especially imparts a great deal of flavor and aroma.
piyush is a bit similar to the popular lassi. but in comparison piyush is thick, creamy and sweeter than lassi. obviously as shrikhand is added. shrikhand itself is thick, creamy and sweet.
my recipe does not use buttermilk but homemade yogurt and milk. i used ready shrikhand. with ready shrikhand this cooling drink is quick and easy to make. either buy cardamom shrikhand, saffron shrikhand or cardamom-saffron shirkhand. you can also make the shrikhand at home.
piyush makes for an excellent summer cooler. good for both kids and adults alike. you actually have to drink piyush to know how good it is.
two steps showing the making of piyush recipe:
1. first take the shrikhand, yogurt, milk, sugar, cardamom powder, nutmeg powder in a mixing bowl.
2. with a hand held blender or a wired whisk or a madani (traditonal hand held indian blender), just blend everything well till smooth and creamy. you can also blend in a jar in a electric blender. keep the piyush in the refrigerator for at least 2 hours for it to chill.
3. pour the chilled piyush in glasses, and top with pistachio or almond slices and crushed saffron. serve piyush immediately. you can also keep the piyush for a day in the refrigerator.
if you are looking for more cooling drinks then do check aam ka panna, kokum sherbet, lemonade, jal jeera, watermelon juice and khus syrup.
piyush recipe details below:
piyush recipe
Author: dassana
Recipe type: dessert, beverages
Cuisine: maharashtrian, gujarati
- 1 cup shrikhand - 200 gms , cardamom, saffron or cardamom saffron flavor
- 1.5 cups yogurt/curd
- ¾ to 1 cup milk
- 2 to 3 tbsp sugar or as required
- 2-3 green cardamom, powdered in a mortar-pestle to a fine powder
- ¼ tsp grated nutmeg or nutmeg powder
- 6 to 7 pistachios, sliced
- 1 to 2 pinches of saffron, crushed
- first take the shrikhand, yogurt, milk, sugar, cardamom powder, nutmeg powder in a mixing bowl.
- with a hand held blender or a wired whisk or a madani (traditonal hand held indian blender), just blend everything well till smooth and creamy. you can also blend in a jar in a electric blender. keep the piyush in the refrigerator for at least 2 hours for it to chill.
- a suggestion is to add 2 tbsp sugar first. if the sweetness is less, then you can add 1 tbsp sugar later.
- pour the chilled piyush in glasses, and top with pistachio or almond slices and crushed saffron.
- serve piyush immediately. you can also keep the piyush for a day in the refrigerator.
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