Maharashtrian Piyush
A thick, creamy drink made from shrikhand and buttermilk.
About this dish
A decadent Maharashtrian nectar, Piyush is often described as the richer, thicker cousin of Lassi. It is a staple in iconic Mumbai eateries like Aaswad and Prakash, typically enjoyed as a cooling accompaniment to spicy snacks like Sabudana Vada. Its distinctiveness lies in the fermentation of the shrikhand base combined with the tang of buttermilk, seasoned with nutmeg.
Ingredients
The Base
- 250g (1 cup) Shrikhand (Kesar-Elaichi flavored)
- 250ml (1 cup) Fresh thick buttermilk (chaas), chilled
- 2 tbsp Granulated sugar (optional, adjust based on shrikhand sweetness)
Aromatics and Garnish
- 1/2 tsp Nutmeg (jaiphal) powder, freshly grated
- 1/2 tsp Cardamom (elaichi) powder
- 10-12 strands Saffron, soaked in 1 tbsp warm milk
- 1 tbsp Pistachios and Almonds, slivered
Method
- 1
Preparing the Shrikhand
Place the chilled shrikhand in a large mixing bowl or a traditional 'ravi' (wooden churner) vessel. If the shrikhand is too stiff, break it up slightly with a spoon before adding liquid to ensure a smooth blend.
- 2
Combining with Buttermilk
Pour in the chilled buttermilk gradually. Using a hand blender or a traditional wooden whisk, blend the two until the mixture is completely homogenous and no lumps of shrikhand remain.
- 3
Sweetening
Taste the mixture. Depending on the acidity of the buttermilk and the sweetness of the store-bought shrikhand, add sugar if necessary and blend again for 30 seconds until dissolved.
- 4
Infusing Saffron
Add the saffron-infused milk (including the strands) into the mixture. This provides a deep yellow hue and a floral top note that is essential for an authentic Mumbai-style Piyush.
- 5
Spicing
Sprinkle in the cardamom powder and the freshly grated nutmeg. Freshly grating the nutmeg is crucial, as pre-ground nutmeg lacks the volatile oils that give the drink its characteristic woody aroma.
- 6
Aerating the Drink
Froth the drink by pouring it back and forth between two tall glasses or by using the whisk vigorously for 1 minute. The air bubbles lighten the heavy density of the dairy.
- 7
Chilling
If not serving immediately, refrigerate for at least 30 minutes. Piyush is best served extremely cold; do not add ice cubes as they will dilute the thick, creamy consistency.
- 8
Serving Garnish
Pour into tall silver or glass tumblers. Top generously with slivered pistachios and almonds, ensuring every sip has a bit of nutty texture.
- 9
Final Touch
Add a tiny pinch of nutmeg on the very top of the foam for a final aromatic punch before serving.
Notes & variations
- Use 'Chakka' mixed with sugar and saffron if you want to make the shrikhand from scratch.
- The ratio of shrikhand to buttermilk should be 1:1 for the perfect thick consistency.
- Ensure the buttermilk is fresh and not sour, otherwise the drink will be overly acidic.
- You can store this in the refrigerator for up to 24 hours.
Serve with
Serve chilled alongside spicy Sabudana Vada, Batata Vada, or Missal Pav.
Cook's note
Always use freshly grated nutmeg; it is the signature flavor that distinguishes Piyush from sweet Lassi.