Happy Ganesh Chaturthi to you all. Time to celebrate and make something which are considered as Lord Ganesha’s favourite i.e. modak (rice dumplings) and laddos. I made laddoos but  unfortunately, they didn’t turn out as good as expected. Luckily, this festival has just started and we have 10 more days to celebrate.   Are you aware that this festival lasts for 10 days?.  So I still have time to try  his  other favorite.

Happy Ganesh Chaturthi

Today I am sharing a very easy recipe of sweet beverage which is very popular in Mahashtrian and Gujrati cuisine.


Last year my brother brought some saffron from Kashmir. But somehow, other flavors, fruits and new  flours  took my attention and it’s became an forgettable item. But when I saw  this recipe on my favorite site ‘vegrecipesofindia‘ which used saffron for flavor, I   knew it has to be on my site, which is all about exploring different flavors. I  immediately dig out this precious spice from my treasures.


Saffron is  considered as the most expensive spice in the world and you can’t buy it from any local market because they   might give you a fake variety.


Coincidentally, next day, my son asked me to pack sweet yellow rice for his lunch.  There too, I used this instead of color.

sweet Saffron Rice

I still have some more left with me so very soon, you will see a baked recipe using this spice.


After yesterday’s rain the temperature has dropped down a bit but winter has some more time to come till then, you too  enjoy the cool comfort of  of this sweet beverage.  We all gulped this down because we all found it quite similar to our very own glass of lassi.  For jamun flavor piyush I simply omitted all strong flavors like cardomon and nutmeg and used pulp of 3 to 4 jamuns.

Jamun Piyush
Recipe adapted from Vegrecipesofindia


  • Shrikhand – 200gms *
  • Yogurt – 1.5 cup yogurt or curd
  • Sugar – 2 to 3 tbsp or as required
  • Milk – 1 cup
  • warm milk – 1/4 (for soaking saffron)
  • Nutmeg powder – 1.4 tsp
  • 2-3 green cardamom, powdered in a mortar-pestle to a fine powder
  • Few strands of saffron (soaked in warm milk for at least 1 hour)


  • Some more saffron strands
  • Chopped pistachios or almonds – 6 to 7

*If shrikhand is difficult to get in your place, you can simply replace it with thick yogurt and mix 2 tbsp sugar in it.


Blend the entire above ingredient in a blender till well blended. Pour this into serving glasses.  Garnish with saffron strands and chopped nuts. Serve chill.