Pistachio Milk Recipe – Authentic Indian Kesar Pista Drink

Last Updated on 2 months by Neha Deshmukh

Pistachio Milk Recipe – Authentic Indian Kesar Pista Drink

Hey everyone! If you’re anything like me, you’re always on the lookout for a drink that’s both comforting and a little bit fancy. This Pistachio Milk (or Pista Milk as we call it at home) is exactly that! It’s a creamy, dreamy, subtly sweet drink that’s been a family favorite for years. I first made this for my grandmother, and she absolutely loved it – a huge win in my book! It’s surprisingly easy to whip up, and honestly, it feels like a little hug in a glass.

Why You’ll Love This Recipe

This isn’t just any milk drink. It’s a taste of India in a glass! The delicate flavor of pistachios shines through, beautifully complemented by a hint of cardamom. It’s perfect as a refreshing summer cooler, a cozy winter warmer, or even a special treat for guests. Plus, it comes together in under 20 minutes – perfect for when you want something delicious without spending hours in the kitchen.

Ingredients

Here’s what you’ll need to make this magic happen:

• 1.5 cup milk (about 360ml)
• 2 tablespoon pistachios (about 30g, shelled)
• 2 teaspoon sugar (about 10g, adjust to taste)
• A pinch of cardamom powder (about ¼ teaspoon)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Quality of Pistachios: Seriously, good pistachios are key. Look for ones that are vibrant green and have a slightly sweet smell. They really contribute to the overall flavor.
• Type of Milk – Full Fat vs. Low Fat: Traditionally, this is made with full-fat milk for that extra richness. But you can absolutely use low-fat or even skim milk if you prefer! It will change the texture slightly, making it a little less creamy.
• Cardamom Varieties: I prefer using green cardamom powder for its fragrant aroma. Black cardamom has a smokier flavor, which isn’t quite right for this recipe. If you have cardamom pods, lightly crush them and add them while simmering the milk – just remember to remove them before blending!

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. First, let’s soften those pistachios. Soak them in hot, boiled milk for about 5 minutes. This helps them blend into a smoother paste.
2. Now, drain the milk (but don’t throw it away – we’ll use it!). Add the pistachios and a little of the soaking milk to your blender. Grind it all up into a coarse paste. Don’t over-blend, we want a little texture!
3. Pour the pistachio paste into a saucepan along with the remaining boiled milk. Simmer it on low heat for about 5 minutes, stirring occasionally. This helps the flavors meld together beautifully.
4. Time for sweetness! Stir in the sugar and cardamom powder. Continue to simmer for another 2 minutes, stirring until the sugar dissolves completely.
5. Want a little extra vibrancy? This is optional, but a tiny drop of green food color can make it look extra festive. Mix well!
6. And that’s it! Serve hot for a cozy treat, or chill in the refrigerator for a refreshing cold drink.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t skip the soaking step! It really does make a difference in the texture.
• Keep the heat low while simmering. You don’t want the milk to scorch.
• Taste as you go and adjust the sugar to your liking. Everyone has a different sweet tooth!

Variations

This recipe is a great base for experimentation. Here are a few ideas:

• Vegan Adaptation – Using Plant-Based Milk: Swap the dairy milk for almond milk, oat milk, or cashew milk for a delicious vegan version. Cashew milk works particularly well as it has a naturally creamy texture.
• Sugar-Free Option: Use a sugar substitute like stevia or erythritol to make it guilt-free.
• Spice Level – Adding Saffron (Kesar): My aunt always adds a few strands of saffron to this drink for a luxurious touch. It adds a beautiful color and a subtle floral aroma.
• Festival Adaptations – Holi, Diwali: During festivals, I sometimes add a sprinkle of chopped nuts like almonds and cashews for extra richness and texture. It’s a real crowd-pleaser!

Serving Suggestions

This Pistachio Milk is wonderful on its own, but here are a few ideas to elevate it:

• Garnish with a sprinkle of chopped pistachios and a pinch of cardamom.
• Serve with a side of traditional Indian biscuits or cookies.
• For a more decadent treat, drizzle a little honey on top.

Storage Instructions

Leftovers? Lucky you! You can store Pistachio Milk in an airtight container in the refrigerator for up to 2 days. It might separate a little, so just give it a good stir before serving.

FAQs

Got questions? I’ve got answers!

• Is this drink best served hot or cold? Honestly, both! It’s comforting hot on a chilly evening, and incredibly refreshing cold on a warm day.
• Can I use pistachio extract instead of whole pistachios? While you can, it won’t have the same depth of flavor. Whole pistachios are really the way to go.
• What type of milk works best for this recipe? Full-fat milk creates the richest, creamiest result, but any milk will work!
• How can I make this drink more visually appealing? A sprinkle of chopped pistachios, a pinch of cardamom, or a few strands of saffron will make it look extra special.
• Can I add other nuts like almonds or cashews? Absolutely! A handful of almonds or cashews will add a lovely nutty flavor.