Thick and smooth milkshake with the mild flavor of pistachio and subtle sweetness is Pista Milkshake. It is a rich milkshake but has been prepared without any ice cream. The method of pista milkshake recipe ensures that the maximum flavor of pistachio is extracted.
Pistachio: Soaked pista is required for the pista milkshake recipe. I like to use 1 and ½ tbsp of soaked pista for 1 glass of milkshake. You can use up to 1 tbsp.
Sweetener: I have used granulated sugar for the milkshake. 2 tbsp per glass is what I like to add, you can adjust as per your taste.
Flavoring: Pista has a very mild flavor. If any other flavor is added, there is a risk of losing the pista flavor. Therefore, I have just added little cardamom which complimented the pista flavor. Almonds can also be used. Saffron, at times, dominates the flavors. Therefore, I would recommend avoiding that. I have not used any essence or food coloring.
Thickener: Generally, pista ice cream or regular vanilla ice cream is used to make pista milkshake. However not always do we have ice cream in the freezer. In such situations, I use cornflour. It gives the desired texture to the milkshake.
Milk: I have used the regular dairy milk for this recipe.
Just like pista milkshake, another dry fruit based milkshake on the blog is Badam Milkshake. Another interesting milkshake recipe is cake shake. These and many more milkshake recipes can be found on our milkshake hot collection. You can view it here.
Chilled pista milkshake can be served for a weekday breakfast. Make khamani and pista milkshake and complete the breakfast.
1.This recipe makes 2 glasses of pista milkshake.
2.In a blender jar, add ¼ cup milk and 3 tbsp soaked pistachio (pista) and seeds of 2 green cardamoms.
3.Make a smooth paste. Keep aside.
4.Take ¼ cup lukewarm milk in a separate bowl. Add 1 tsp corn flour.
5.Make absolutely lump free. Keep aside.
6.Heat 1 and ½ cup of milk.
7.Add the prepared pistachio paste.
8.Next goes in the corn flour mix.
9.Sweeten it up with 3-4 tbsp sugar.
10.Let it simmer for 2-3 minutes. Switch off the flame and let it cool down.
11.Once it comes to the room temperature, blend it well.
12.Chill it by refrigerating or adding ice cubes and serve cold. Bon appétit!
PREP TIME 10 minutes + 10 hours soaking time
COOK TIME 10 minutes
TOTAL TIME 20 minutes + 10 hours passive time
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