Holi Special Bhang Thandai || Bhang Recipe || Holi Special Thandai || Bhang || Thandai
Both Holi and Mahashivratri mean fun, sweets, snacks and drinks. The only difference lies in the colours which are an innate part of Holi. While some households swig down thandai others binge on bhang… but what very few know is that Thandai and Bhang are not the same thing!
Thandai
Basically a cooling drink prepared from milk, pistachios, fennel, almonds, poppy seeds (khus-khus) and saffron this is a safe beverage. It’s packed with multiple health benefits including – cooling down your body after a day of playing with colours in the sun; keeping you safe from heat stroke; and upping your nutrition quotient as it is a blend of protein-rich milk and dry fruits.
Bhang
This potent alternative to Thandai is derived from Marijuana leaves and stem and added to Thandai or even other sweets and savoury snacks during Holi and Shivratri both. These are perhaps the only two festivals when super conservative Indian families are also fine with being high on Bhang!
It basically comprises of cannabis sativa leaves and flowers being ground into a paste in a mortar-and-pestle and rolled into a ball with milk and ghee and then added to drinks or food.
Bhang is offered to Lord Shiva and then consumed as prasad. In Hindu mythology, Shiva consumed Cannabis, which grows in the wild, to keep calm and for self-realisation.
In the ATARVA-VEDA among the five sacred plant Cannabis plant claim it’s position. Others are NEEM, TULSI, SANDAL WOOD and Jasmine
Ingredients
Milk – 500 ml
Sugar – Half Cup
Almonds – One Tablespoon
Saffron – One-fourth Teaspoon
Bhang leaf Powder – Half Tablespoon
Dry Rose Petals – One-fourth Cup
Water – Two Cups
Aniseed – Half Tablespoon
Pepper – 4pcs
Melon Seeds – One Tablespoon
Method
Soak aniseeds, almonds, watermelon seeds, bhang and rose petals in two cups of water and grind to make a smooth paste. In order to make it creamier, keep some almonds aside and make a separate paste; and add this later as per your taste.
Boil the milk and keep it aside. Pour water into the paste and strain it using a piece of muslin. Then add sugar, peppercorns, powdered cardamom and saffron to the strained liquid and mix well. Thereafter add milk to the mixture.
Garnish it with some roasted and sliced almonds and pistachios. Serve chilled and enjoy the blissful taste of your homemade bhang thandai!
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