Piyush (Saffron Shrikhand and Buttermilk Drink)
پیوش (زعفرانی شری کھنڈ اور چھاچھ کا مشروب)
Piyush is Pune and Mumbai's answer to a luxurious lassi. It's made by whisking shrikhand, the thick, sweet hung-yogurt dessert, with buttermilk until smooth and pourable, then perfuming it with saffron, cardamom and a pinch of nutmeg. The name means nectar, and it's sold in tall glasses at old Maharashtrian snack houses. If you have leftover shrikhand, this is the best way to use it.
- ⏱ Total: 10 min
- Prep: 10 min
- Easy
- Serves 2
Method
Tap a step when it is done.
Blend the shrikhand and buttermilk until smooth and pourable.
Add the saffron milk, cardamom and nutmeg and blend briefly. Taste and add sugar if needed.
Pour into glasses, over ice if you like, and top with pistachios and a few saffron threads.
Kitchen notes
Shrikhand is already sweet, so taste before adding sugar.
Use less buttermilk for a thicker, spoonable drink.
A spoon of mango pulp makes a mango piyush.
Nectar from Maharashtra
Piyush is a speciality of Maharashtrian snack houses in Pune and Mumbai, where it’s served alongside dishes like misal pav and vada pav to cool the palate. It’s thicker and richer than lassi but lighter than eating shrikhand on its own.
Built on shrikhand
Shrikhand is yogurt strained overnight until thick, then sweetened and flavoured with saffron and cardamom. Thinning it with buttermilk turns it into a drink that’s sweet and tangy at the same time. Nutmeg adds a warm, festive note.
A use for leftovers
If you make shrikhand for a festival, piyush is the traditional way to use the leftovers the next day. It also works with store-bought shrikhand or thick Greek yogurt.
Saffron and nutmeg
Saffron gives piyush its pale golden colour and gentle floral aroma, while a pinch of freshly grated nutmeg adds warmth that sets it apart from ordinary lassi. Grate the nutmeg fresh if you can; a little goes a long way, and too much can taste bitter.
Serving
Serve cold with spicy snacks or as a dessert drink. For other yogurt drinks, see sweet lassi, mango lassi and masala chaas.
Questions people ask
How is piyush different from lassi?
Piyush is made from shrikhand (sweetened hung yogurt) and buttermilk, so it's richer and smoother, and it's always flavoured with saffron and cardamom.
Can I use store-bought shrikhand?
Yes; that's how most people make it at home in Maharashtra.
Nutrition (estimate, per serving)
- Calories
- 260
- Protein
- 9 g
- Fat
- 9 g
- Carbs
- 36 g
