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

240 calories calories, 9 grams fat

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

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.

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

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  • 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, one may not use this ingredient)

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