Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, "piyush" cooling drink or dessert (maharashtrian cuisine). It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Learn how to make Maharashtrian and Gujarati Special Drink - Piyush. Piyush Recipe to help you beat the heat and give you a taste of what nectar seems like. Piyush is a smooth and creamy beverage popular in the Maharashtrian and Gujarati cuisine of To make piyush, shrikhand (a thick yogurt based dessert) and Buttermilk are whisked with the I used ready store brought shrikhand.
"Piyush" cooling drink or dessert (Maharashtrian cuisine) is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. "Piyush" cooling drink or dessert (Maharashtrian cuisine) is something that I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can have "piyush" cooling drink or dessert (maharashtrian cuisine) using 7 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make "Piyush" cooling drink or dessert (Maharashtrian cuisine):
- Make ready cardamom & saffron flavor shrikhand
- Take Shrikhand :- (A thick yogurt based dessert)
- Get curd
- Take cardamom powder
- Get nutmeg powder
- Take almond, cashews, pistachio sliced
- Prepare saffron
The Maharashtrian version of lassi, this thick, luscious drink is more like dessert. After a couple of spicy thaalipeeths or batata vadas, though, it can do wonders to cool the palate and prepare you for the afternoon siesta. We bring you Maharashtrian version of Upma- Tiikhat Sheera. What makes tikhat sheera different from South Indian upma is the texture.
Steps to make "Piyush" cooling drink or dessert (Maharashtrian cuisine):
- First take the shrikhand, yogurt, cardamom powder, nutmeg powder in a mixing bowl with a hand held blender.
- Just blend everything till smooth add sugar blend it again.
- Keep the piyush in a refrigerator for atleast 1/2 hour it to get chilled.
- Pour the chilled piyush in glasses and top with pistachio almond and saffron.
Unlike the thick paste-like texture of classic upma, the Maharashtrian version is dry and has a crumble-like appearance. Maharashtrian Thali Maharashtrian cuisine is characterized by mildly spicy food. Maharashtrian thali automatically goes up by a level. Then you have your sabudaana vada, a refreshing Piyush Recipe-How to Make Piyush - Kali Mirch - by Smita. Piyush, a drink that could best be described as.
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