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PrintBHANG KI THANDAI
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- To prepare the bhang, grind bhang leaves with sugar in a mortar with pestle.
- Heat ghee in a pan, add the ground paste and water. Heat it until bubble begins to appear. Turn off the heat and allow it stand for 5-8 minutes for steeping.
- Grind it in a blender into thick paste and strain it using a muslin cloth.
- In a blender jar, add half the quantity of almonds, pistachio, watermelon seeds, whole black pepper, fennel seeds, cinnamon, cloves and sugar and blend it with water into smooth paste.
- Add this paste to the milk and stir in the bhang. Add cardamom powder and mix it well. Refrigerate it for 2 hours.
- Slice the remaining almonds.
- While serving, place some ice cubes in each glass and then pour the bhang thandai. Garnish with sliced almond.
- Place a rose petal in each glass and then serve it.
- Caution: As it is a powerful intoxicating drink, be careful as everyone has different tolerance level.
INGREDIENTS
Bhang
- 1 tablespoon bhang / cannabis leafs or buds (stem removed and cleaned)
- 2 tablespoons sugar
- 2 tablespoons water
- 1 tablespoon ghee
Thandai
- 1 litre warm milk
- 100 grams whole almonds (blanched and peeled)
- 50 grams watermelon seeds (hulled)
- 50 grams pistachio
- 75 grams sugar
- 50 ml water
- 1 teaspoon whole black pepper
- ½ teaspoon fennel seeds
- ½ teaspoon cardamom powder
- 1 small piece of cinnamon
- 3 cloves
- 20 ice cubes
- Rose petal for serving
- Muslin cloth
5 comments for “Bhang Ki Thandai”
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