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