Celebrate A Colorful Holi Festival With Special Bhang Recipes
Holi festival is one such event that offers something to everyone. Being all about colours and happiness, Holi is truly one of the most unique festivals celebrated in the world. This festival may have different forms but Holi celebration is fun across every part of India. Two elements are integral part of this festival: Holi colours and Bhang (made from cannabis). Bhang is an inseparable part of Holi celebrations and it’s enjoyed in various forms.
We have listed below a few Bhang recipes you can prepare this Holi festival.
- ½ cup cannabis leaves
- 2 tsp sugar
- ¼ cup water
- 1 tsp oil
- Crush the sugar and leaves in a mortar and pestle.
- Put crushed leaves, water and oil in a pan and bring it to boil. Reduce the flame and let it steep for about 15 minutes.
- Let the mixture cool at room temperature.
- Blend it well to make the paste.
- Strain the paste using a muslin cloth to remove woody fibres, if any.
2. Bhang thandai
- ¼ cup almonds
- ¼ cup pumpkin seeds
- ¼ cup watermelon seeds
- ¼ cup cantaloupe seeds
- ½ cup water
- 2 tsp sugar
- 8 cups milk
- 1 tsp black peppercorns
- Soak almonds in water overnight and peel off the skin in morning.
- Blend almonds, watermelon seeds, cantaloupe seeds, black peppercorn and water till it turns into a thick paste. Add milk and sugar, and store in refrigerator for around one hour.
- Mix the bhang paste with thandai for more than a minute before serving with lots of ice and dry fruits.
3. Bhang masala chai
- ¼ cup dried cannabis leaves
- 2 cups water
- 4 cups milk
- ¼ cup sugar
- 1 inch cinnamon stick
- 6 cloves
- 6 green cardamom pods (cracked)
- 6 black peppercorns
- 1 tsp oil
- Half-n-half cream
- 1 tsp fresh minced ginger
- Make a coarse powder of the dried leaves.
- Put the powder, milk, water, sugar, cinnamon stick, pods, black peppercorns, cloves, green cardamom, ginger and oil in a pan and let it boil.
- Reduce the flame and let it cook for around 15 minutes.
- Let it cool and strain the mixture in a jar and tighten the lid.
- Pour ¾ cup of strained tea in a cup and ¼ cup of half-n-half cream. Warm it in a microwave and serve.
4. Bhang ki chutney
- ¼ cup cannabis seeds
- 2 serrano pepper
- 3 tsp fresh lime juice
- 3 tsp water
- ½ tsp salt
- 2 tsp fresh peppermint leaves
- Roast the seeds on medium heat until they turn brown. Turn off the heat and let the seeds cool at room temperature.
- Grind the seeds into a fine powder.
- Grind the seeds again with lime juice, pepper, peppermint leaves, water and salt and make a smooth paste.
- Serve fresh with snacks.
5. Bhang ke pakode
- 200 gm cauliflower
- 200 gm potatoes
- 150 gm onions
- 200 gm brinjal
- 100 gm spinach
- 250 gm chickpea flour
- Salt to taste
- 5 gm bishop’s weed
- 5 gm pomegranate seed powder
- 10 gm cannabis seed powder
- A pinch of baking soda
- A pinch of red chilli powder
- Water and oil
- Peel, wash and cut all the vegetables.
- Mix chickpea flour, red chilli powder, baking soda, salt bishop’s weed, pomegranate seed powder, cannabis seed powder in water and make a thick batter.
- Dip vegetables one by one in the batter and deep fry them on medium flame until they turn golden brown.
- Serve hot.
6. Bhang Lassi
- ¼ cup blanched pistachios
- 2 tsp whipped cream
- 2 tsp khus syrup
- 2½ cup yoghurt
- Mix yoghurt, khus syrup, cream in a bowl and store in the refrigerator.
- Grind pistachios finely, and blend them with bhang paste for 2 minutes.
- Add yoghurt to the mixture and blend for another two minutes.
- Serve with lots of ice cubes and fruits.