Bhang, being a favourite with Lord Shiva, is consumed on a large scale throughout the country on the auspicious day of Mahashivratri. It is strongly believed that cannabis (bhang) can cure a number of ailments and relieve all types of pain. So, devotees from across the country consume bhang in different forms like lassi and thandai (Read this article for more thandai recipes)
So, try your hands at preparing delicacies from the intoxicating bhang – Lord Shiva’s favourite drink.
1. Bhang Besan Halwa
You must be going mad at the sight of besan halwa, but have you ever thought of besan halwa with the base of bhang (cannabis)? Well, do try this recipe at home on the eve of Mahashivratri.
• Ghee: 1 Cup
• Bhang leafs: ½ Cup
• Besan (Chickpea flour): 1 Cup
• Cardamom seeds: ½ tsp.
• Seed Nuts: ¼ Cup (Cantaloupe and Watermelon seed)
• Water: 1 Cup
• Sugar: 1 Cup
• Milk: 1½ Cup
• Heat half the ghee in a pan and add bhang leaves to it
• Cook on medium heat until the ghee turns green from the bhang extract
• Switch off the flame and let it stay for 5 more minutes
• Mix water, sugar and milk and bring to boil, keep it aside
• In a separate thick bottomed pan mix besan, ghee and bhang extract
• On a low flame, roast the flour till fragrant (light brown)
• Now add the milk and sugar syrup prepared earlier
• Keep stirring for a couple of minutes (till the flour soaks in all the fluid and ghee starts separating)
• Now add the nuts and mix well
• Turn off the flame
• Sprinkle little nuts and serve hot
2. Bhang Masala Chai
This chai recipe is pretty similar to the traditional Indian Spice Tea, except that the regular tea leaves are replaced with bhang leaves.
• Powdered Bhang Leaves: ¼ cup
• Water: 2 Cups
• Sugar: To taste
• Milk: 4 Cups
• Cinnamon stick: 1-inch
• Cloves: 6
• Green Cardamom: 6
• Black peppercorns: 6
• Ginger (Minced): 1 tsp.
• Ghee: 1 tsp.
• Half n half cream
• Take a boiling pot and add all the ingredients (except half and half cream)
• Let it simmer on a low flame for about half an hour and let it cool a bit
• Strain this tea mixture and put in a jar
• To serve, add 1/4th cup half and half to 3/4th cup of the strained tea mixture
• When kept refrigerated, this mixture stays fresh for almost a week
PS: You can always substitute sugar with honey to cut down on calories.
3. Bhang Ki Chutney
Give your regular coriander and mint chutney a break with this tangy bhang ki chutney.
• Bhang seeds: ¼ cup
• Serrano Pepper: 2
• Lime Juice: 3 tsp.
• Peppermint Leaves: 10
• Salt: To taste
• Water: 3 tsp.
• Dry roast the bhang seeds on a low-medium flame for about 3 minutes
• Switch off the flame and let it cool
• Grind it into a fine powder
• Add other ingredients and blend again for a minute to a smooth paste
• Serve this chutney with bhang ke pakore or paneer pakore.
There is more to bhang recipes than thandai, try-on these recipes today!