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Recipe for Bhang Lassi

Bhang lassi, Indian cannabis recipes

Bhang (Hindi: भांग) is a traditional preparation of marijuana used in Hindu religious rituals in India, among other things. The word bhanga (bhanj) means rupture in Sanskrit. Bhang lassi is a very popular drink in India, which you can mostly buy legally in some so-called bhang shops. The truth is that the use of cannabis and bhang products are so deeply rooted in Indian culture that cannabis has never really been criminalised in India.

What exactly is Bhang Lassi? The exact translation would be "cannabis milkshake". Bhang Lassi contains nuts and spices, poppy seeds, pepper, ginger and sugar or honey with bhang (cannabis paste), which is mixed with milk and boiled.

Preparations with Bhang are among the most popular Indian intoxicants, especially during festivities such as Holi and Shivaratri. It is usually a milk and yoghurt-based drink. Most of the bhang lassi shops are found in the Hindu holy city of Varanasi.

Bhang Lassi

How is Indian Bhang Lassi made?

Ingredients:

  • 15 g Bhang (Cannabis Paste)
  • 2 cups warm whole milk
  • 1/2 cup sugar
  • 1 tbsp coconut milk
  • 1 tbsp almonds, chopped
  • 1/8 tsp ginger, powdered, possibly some cinnamon
  • 1 pinch of garam masala or spices to taste such as cinnamon, cloves, aniseed, black pepper
  • 1/2 tsp grenadine
  • 1 cup water
  • Possibly yoghurt

Manufacture:

  • Take a pan and bring the water to the boil
  • Now add Bhang add
  • Simmer the water with the bhang for about 7 to 10 minutes, then remove from the heat and strain. Strain out the plant parts. Keep the cannabis water.
  • These sieved cannabis flower plant parts are now ground with 2 tablespoons of milk in a mortar. Then 2 tablespoons of milk are added again and further crushed with the mortar.
  • Now add some milk and an additional 2 tablespoons of almonds and grind everything further with the mortar.
  • Then add the cannabis water, the mortared and chopped plant parts with milk, the coconut milk, grenadine (optional), the ginger, the sugar as well as the garam masala, stir everything vigorously and bring to the boil again and simmer for 5 minutes until everything has dissolved well.
  • Place the lassi in the fridge for a few hours before serving.

As a variation, yoghurt is often added to this lassi, or pistachios, poppy seeds, gulab jal (rose essence), cardamom, saffron or other spices and flavours. Indian cuisine is as diverse as the people of the country and no two dishes are alike. This is also the case with the Bhang Lassi. There are many possible variations, for example, you can add fresh fruit or all kinds of nuts.

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