Bhang Thandai Recipe

September 3, 2011

Ingredients:
1 1/2 liter – Water
1 1/2 cups – Sugar (chini)
1 cup – Milk
1 tbsp – Almonds (badam)
1 tbsp – Watermelon/Cantaloupe seeds (dried and skinned) (kharboje ke beej)
1/2 tbsp – Poppy seeds (khus khus)
1/2 tbsp – Aniseed
1/2 tsp – Cardamom powder (elaichi powder)
1 tsp – Peppercorns (whole) (sabut kali mirch)
15 cannabis (bhaang)
1/4 cup – Dried or fresh rose petals (gulab ki pati)
How to make bhang thandai :
  • Take a pan and add 1/2 litre of water and sugar to it. Let it saok for 2 hours.
  • Now in a separate bowl soak all the other dry ingredients in 2 cups of water for minimum 2 hours. After 2 hours grind these soaked ingredients into a fine paste.
  • Mix remaining water to the paste and strain it using a strong muslin strainer to extract the liquid into a vessel until the residue becomes dry.
  • Now to this strained mixture add milk and sugar syrup.
  • Add the cardamom powder in the milk.
  • Keep it for chilling in the fridge for 2 -3 hours before serving.
  • Serve it cold with some chopped almonds.

 


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