Piyush Drink Recipe

Piyush is a creamy, rich, sweet, and cooling drink similar to Punjabi lassi. The drink features thick shrikhand at its base, milk, nuts, and saffron — ideal for the festive season. A hidden gem few have heard of yet 100% worth trying, piyush can be found during the sweltering summer months of large cities in Maharashtra and Gujarat.

I love shrikhand as much as the next person (which equals A LOT!). However, when I accidentally bought a huge 1kg tub from my local Indian café, I knew there was no way I could finish it by myself, even served alongside my favourite combo batata rassa and puris!

There was only one thing to do: Make piyush.

It was the right decision. Just one sip of this piyush tasted like heaven — way better than any lassi I’ve ever had. It’s creamy, thick, and deliciously sweet, only punctured by a slight note of tanginess from fresh yoghurt, and nuttiness from the garnishes.

Fun fact: The name derives from the Sanskrit word piyusha, which translates to amrut/amrit in Hindi or nectar in English. Like the expression “nectar of the Gods,” it refers to a drink that grants immortality. Now, I can’t promise that piyush will grant any such wishes, but it is worthy of divine approval!

🥤 What is Piyush?

Piyush is a Maharashtrian drink originating in the state capital, Mumbai. If you want to make a pilgrimage to the place where piyush was first invented, you’ll have to travel to Dadar, an area famous for its largely native Marathi population — and its traditional foods!

Reportedly, piyush dates back to 1941, when it was first served in Tambe Arogya Bhuvan alongside other authentic dishes like misal pav, sabudana vada, kanda pohe, and steamed modak.

Its recipe has remained the same throughout the 80+ years it has been served: creamy shrikhand, plenty of saffron, yoghurt, sugar, and cardamom powder.

Our version is much the same, sans the syrup which turns the original a bright golden (although you can add more saffron for this effect!).

While piyush has a similar flavour profile to lassi, it boasts a much deeper, complex flavour thanks to the secret ingredient — shrikhand. I’ll take a glass of piyush any day over lassi!

Unfortunately, if you don’t live near large Indian cities like Mumbai, Pune, or Surat, your chance of finding piyush is slim. It’s nearly impossible outside of India! That’s why I’m sharing this recipe with you today.

🥛 What is Piyush Drink Made Of?

You’ll only need a few ingredients to make this famous piyush drink taste exactly like you get at Mumbai restaurants: a few dairy-based items, a handful of spices, and some garnishes.

You can find most of these ingredients at your local grocery store, regardless of where you are — making it surprisingly accessible. However, if you’re lucky enough to have a nearby Asian market, the spices will be better quality and you’ll support a small business, so win-win! If all else fails, try Amazon marketplace.

• Shrikhand is the key ingredient that sets piyush apart from lassi. Don’t know what shrikhand is? It’s a famous Maharashtrian dessert consisting of thickened yoghurt (curd) sweetened with sugar, saffron, nuts, and cardamom. You can use homemade shrikhand or storebought for this piyush recipe!
• Milk adjusts the consistency slightly to make the piyush more drinkable.
• Yoghurt adds a slight tang. Some people like to use buttermilk (chaas) here, but I prefer the taste of plain yoghurt.
• Saffron infused in milk lends a slight golden colour to the drink (depending on how much you add), plus a sweet, floral taste.
• Nutmeg adds a subtle nutty flavour to the piyush. I only add a tiny amount.
• Cardamom is minty, floral, and citrusy. How much you add depends on how prevalent the flavour already is in the shrikhand.
• Almonds are optional but taste fantastic sprinkled on top of the piyush drink.
• Pistachios again, are optional, but look fantastic and add extra layers of nuttiness.
• Rose petals bring the wow factor and complement the floral tones of saffron.

🧑‍🍳 How to Make Piyush Drink

Whipping this Maharashtrian piyush drink up is almost unbelievably easy — especially if you use pre-made shrikhand!

You won’t need any special equipment or much time.

1. Infuse the saffron by heating milk and saffron threads in a small vati or tadka pan. Once the milk has warmed, turn off the heat and let it sit for around 15 minutes, until it turns the milk golden.
2. Whisk all the ingredients (sans nuts and rose petals) in a large bowl, until well incorporated. You can use a metal whisk, a wooden Indian ghotni, or a blender.
3. Pour the piyush into tall glasses and top with nuts and rose petals.

Piyush tastes excellent when served chilled, so although you can serve the drink immediately, I’ve found it best to let it cool in the fridge for around 30 minutes beforehand.

✨ This Recipe Is:

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