BHANG THANDAI

There are three common types of bhang, bhang goli, which is freshly ground marijuana mixed with water; bhang lassi, which blends the weed with curd and whey, the solid and liquid parts of milk that get separated when you coagulate milk; and bhang thandai, which combines a mix of spices.

Advice!

If you're a cultivator yourself, definitely do use your fan leaves and trims. Freshly cut marijuana works much better than already dried flowers and leaves.

If you'd like to try making your own bhang drink at home then here's a normal bhang recipe you can make.

INGREDIENTS AND TOOLS

2 cups of water;
14 grams of fresh cannabis leaves and flowers;
3 cups of warm milk;
1/2 cup honey or sugar;
1/4 tsp ground ginger;
1/4 tsp garam masala;
1/2 tsp ground anise;
1/2 tsp ground cardamom;
1/4 tsp ground fennel;
1/2 tsp rosewater;
Mint leaves, rose petals, crushed almonds, or pistachios to garnish;
1 large saucepan with lid;
1 container;
Mortar and pestle;
And a fine mesh strainer or cheesecloth.

INSTRUCTIONS TO MAKE BHANG THANDAI

Making bhang is simple and easy to our luck, it consists of only 5 steps. Head to the kitchen, chuck on your cooking apron and get ready for a spicy treat.

STEP 1
Take the cups of water, throw it into the pan, and heat it at a high temperature until it reaches its boiling point. Turn off the heat and throw in the weed plant material, letting it steep for 7 minutes.
STEP 2
Taking the cheesecloth or fine mesh strainer, strain your leaves and flowers from the water, keeping the water in a container to the side. Squeeze well the plant matter until all the liquid is removed.

STEP 3
Take the plant matter and place it into a mortar and pestle along with 2 teaspoons of warm milk. Grind the mix slowly but firmly and once you're done, squeeze the leaves and flowers again to make the most out of them and to get rid of the milk, which you should save along with the water in the container for later use.

Repeat until you've used 1/2 cup of milk.

STEP 4
Take the garnish of choice, mint, almonds, pistachios, or anything else, and add them to the mortar and pestle with some more warm milk. Keep grinding until a fine paste is formed. Gather the extract again, mixing it with the other liquids, and discard any remaining nut fibers or residues.

STEP 5
Mix all the remaining ingredients together, adding ginger, anise, garam masala, fennel, cardamom, and rosewater. Take the honey and the remaining warm milk and add it as well.

Make sure everything is well blended, pour it into a glass, and enjoy!

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Pub: 29 Mar 2023 10:03 UTC
Views: 74