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.
Firstly, the cannabis buds and leaves need to be cleaned by removing any seeds and sticks and they need to be washed thoroughly.
Next, in a pot of boiling water, add water, chopped and blanched almonds, chopped cashew nuts, chopped pistachios, poppy seeds, melon (kharbooja) seeds, saunf, cardamom powder, dried rose petals, rosewater, peppercorns, ginger powder, and cinnamon powder, and boil it for 10 minutes on a slow flame.
Keep the liquid aside after straining it.
Now grind the solid part in a stone grinder with warm milk and press through muslin and extract the liquid into the vessel, repeating the process with 1 cup of milk till the residue is dry. Now, mix the boiled water mixture and the extracted milk, while adding the remaining sugar and milk. The Bhang can be served after chilling it for 2-3 hours.