Bhang

Recipe by
Total Time:
45-60 minutes
Serves:2
Nutrition facts:

42 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

If Holi is all about abandon and revelry, Bhang is the drink that helps you let your hair down. An edible preparation of cannabis, Bhang has been used in drink and food as far back as 1,000 BC. During the spring festival of Holi, Bhang is the traditional drink. 

To make Bhang, the cannabis buds and leaves need to be cleaned and washed thoroughly.


Bhang can be served after chilling it for 2-3 hours.

A word of caution, though: Do not mix Bhang with alcohol.

Take a look at more Drinks Recipes. You may also want to try Healthy Spicy masala milk, Best Beetroot Wine, Easy Raspberry Smoothie

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3.5

Ingredients

  • 1.5 cup - water
  • 2.5 cups - warm Milk
  • 1 tbsp - blanched and chopped Almonds
  • 1 tbsp - chopped Cashewnuts
  • 1/2 tbsp - chopped Pistachios
  • 1/4 tbsp - Poppy Seeds
  • 1/4 tbsp - melon (kharbooja) seeds
  • 1/4 tbsp - Saunf
  • 1/4 tsp - Cardamom powder
  • 1/4 cup - dried rose petals
  • 1 tsp - rosewater
  • 1/4 tsp - peppercorns
  • 1/8 tsp - Ginger powder
  • 1/8 tsp - Cinnamon powder
  • 1/2-3/4 cup - Sugar
  • 15 gms - cannabis leaves and buds (This is banned at many places and available in limited stores.)

How to Make Bhang

  • Clean the cannabis leaves and buds by removing any stick and seeds
  • Wash it thoroughly
  • In a pot, boil water
  • Add all the ingredients, except sugar and milk
  • Let it boil on slow flame for 10 minutes
  • Strain and keep aside the liquid
  • The solid part is grinded in stone grinder by adding 1-2 tbsp warm milk
  • Press through muslin with back of palms, extracting the liquid into vessel
  • Repeat the previous two steps till 1 cup milk is consumed and the residue becomes dry and husk-like
  • The extracted milk should be smooth
  • Mix the extracted milk and boiled water which was kept aside
  • Add remaining milk and sugar
  • Chill for 2-3 hours and serve