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Mango Piyush recipe
Mango Shrikand 1/3 cup Milk 1/2 cup Thick butter milk | yogurt 1/2 cup Nutmeg powder a pinch Saffron 4-5 strands Cardamom powder a pinch Sugar 3 tsp Alphonso mango pulp* 3 tblsp (optional) Almonds to garnish
*I used mango pulp since my store bought Mango shrikand was too pale in colour.
Method:
- Take out the mango pulp from the mangoes. This is only if you are using store bought Mango shrikand and you are concerned about the colour of the mango piyush.
- In a mixie jar, add the mango shrikand, thick butter milk, milk, saffron, nutmeg powder, cardamom and sugar.
- Blend well till it becomes smooth and creamy.
- Pour in a serving glass and garnish with chopped almonds.
- Keep this in the refrigerator for 1-2 hrs.
- Serve chilled.
Method with step by step pictures:
- Take out the mango pulp from the mangoes. This is only if you are using store bought Mango shrikand and you are concerned about the colour of the mango piyush.
- In a mixie jar, add the mango shrikand, thick butter milk, milk, saffron, nutmeg powder, cardamom and sugar.
- Blend well till it becomes smooth and creamy.
- Pour in a serving glass and garnish with chopped almonds.
- Keep this in the refrigerator for 1-2 hrs.
- Serve chilled.
- You can make Piyush by skipping mangoes and make with kesar shrikand.
