This week, I am doing three drinks for the Kid’s Delight theme. While I was going through some authentic beverages, the name piyush caught my attention. When I read about the recipe, I know I had to do it. When I was a kid, I used to love lassi. Whenever I got bored during holidays, with my dad I used to make some lassi and enjoy. We didn’t have refrigerator at that time, so it would be at room temperature but we didn’t have any problem with that. When I read about Piyush, a Gujarati/ Maharashtrian drink, it reminded me of my childhood days.
Srikhand is nothing but sweetened hung curd and you get so many flavours in that. This recipe was developed to use up the left over srikhand by adding buttermilk to bring it to a thicker beverage to enjoy on a hot day. I don’t buy srikhand, so I made hung curd and made this recipe. You can either use milk or buttermilk to adjust the consistency. As I am using hung curd, I am also using sugar in the recipe. But I guess if using srikhand, you need to either omit the sugar or reduce the sugar. I refrigerated the curd, milk and hung curd so that I can serve the drink immediately. It took just five minutes to whip up the drink and I was just taken back to my childhood. I made my portion with stevia as I didn’t want to add sugar. But with or without sugar piyush tasted amazing!
Hung Curd – 1/4 cup
Homemade Curd – 1/4 cup
Milk – 1/2 cup
Sugar – 2-3 tbs
Cardamom Powder – a pinch
Saffron – a pinch
Pistachios For Garnish
Chill milk, curd and hung curd for 2-3 hours before making the drink.
Take a tablespoon of milk and add saffron.
MW for a minute and allow this to cool.
In a blender add hung curd, curd, milk, sugar, cardamom powder and the saffron milk, reserving the saffron for garnish.
Blend until smooth.
Pour into serving glasses, top with the saffron and sliced pistachios and serve immediately.