Bhang Thandai is one of the most famous Indian drinks, which is especially made and drunk during Holi, the festival of colours. In India, it can be bought in the so-called Bhang shops, but it is usually made by the people themselves. It is relatively easy to prepare and does not only put a smile on the faces of Indians 🙂
Ingredients:
1kg sugar- 500ml water
- 50g almonds
- 50g aniseed
- 2 tsp black pepper
- ½ cup poppy seeds
- 30-35 Cardamom
- 1 small tablespoon rose water
- about 15g Bhangaccording to desired effect
Feeding:
Stir the sugar into the water and boil in a saucepan for 5 minutes. Remove the sugar syrup from the plate and leave to cool. Put the anise seeds, black pepper, almonds, cardamom and poppy seeds each separately in water for about 4 hours. After 4 hours, remove the ingredients from the water, peel the almonds and chop them into small pieces. Mix all the ingredients together with the sugar syrup and the bhang (you can read more about how to make bhang here). here) in a blender or with a magic wand to form a mass. Strain the mixture through a sieve, greasy is the bhang thandai. Serve cold with a few saffron threads! Bhang Thandai can be kept in the fridge for about a month. All that's missing is the colour powder, then Holi can rise in your garden.
