Servings: 2

Weight Watcher Smart Points: 16

Preparation Time: 5 Minutes

Cooking Time: 0 Minutes

Ready In: 5 Minutes


  • 2-3 green cardamom, powdered in a mortar-pestle to a fine powder
  • ¾ to 1 cup milk
  • ¼ tsp grated nutmeg or nutmeg powder
  • 6 to 7 pistachios, sliced
  • 1 to 2 pinches of saffron
  • 200 g shrikhand - about 1 cup, cardamom, saffron or cardamom-saffron flavored shrikhand
  • 1.5 cups yogurt/curd
  • 2 to 3 tbsp sugar or as required


  1. first take the shrikhand, yogurt, milk, sugar, cardamom powder, nutmeg powder in a mixing bowl.with a hand held blender or a wired whisk or a madani (traditional hand held indian churner), just blend everything well till smooth and creamy
  2. you can also blend in a jar in an electric blender
  3. keep the piyush in the refrigerator for at least 2 hours for it to get chilled.a suggestion is to add 2 tbsp sugar first
  4. if the sweetness is less, then you can add 1 tbsp sugar later.pour the chilled piyush in glasses, and top with pistachio or almond slices and saffron.serve piyush immediately
  5. you can also keep the piyush for a day in the refrigerator.

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